Double Plant-Based Crumbed Chick'n & Curry Sauce

Name: Double Plant-Based Crumbed Chick'n & Curry Sauce with Sweetcorn Rice & Sesame Slaw
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Crispy Shallots; 1 tin Sweetcorn; 1 packet Jasmine rice; 1 packet Plant-Based Mayo; 1 packet Slaw Mix; 1 packet Japanese Curry Paste; 600 g Plant-Based Crumbed Chicken Tenders; 1 Carrot; 2 Garlic; 1 drizzle olive oil; 1.25 cup water (for the rice); 2 tsp brown sugar; ¼ cup water (for the sauce); 20 g plant-based butter; 1 drizzle vinegar (white wine or rice wine); 1 tsp sesame oil

with Sweetcorn Rice & Sesame Slaw

Recipe Development TeamUpdated on September 18, 2026

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Calories

:

1420 kcal

Protein

:

47.7g protein

Total

:

30 minutes

Difficulty

:

Easy

Plant Based

Allergens:

Soy
Wheat
Gluten
Milk
Sesame
Sesame
Fish
Eggs
Soy
May contain traces of allergens

A golden crumb demands a top tier sauce to accompany it and these plant-based crumbed chick'n tenders need just that. Let’s introduce the star of tonight’s dinner, a Japanese curry sauce, perfect for drizzling over these chick’n tenders and corn rice.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Crispy Shallots

1 tin

Sweetcorn

1 packet

Jasmine rice

1 packet

Plant-Based Mayo

(May be present: Sesame, Fish, Eggs, Soy)

1 packet

Slaw Mix

1 packet

Japanese Curry Paste

(Contains: Soy, Wheat, Gluten)

600 g

Plant-Based Crumbed Chicken Tenders

(Contains: Wheat, Gluten, Soy)

1

Carrot

2

Garlic

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water (for the rice)

2 tsp

brown sugar

¼ cup

water (for the sauce)

20 g

plant-based butter

(Contains: Milk)

1 drizzle

vinegar (white wine or rice wine)

1 tsp

sesame oil

(Contains: Sesame)

Nutrition

Calories1420 kcal

Energy (kJ)5930 kJ

Fat93.7 g

of which saturates12.9 g

Carbohydrate85.1 g

of which sugars20.7 g

Dietary Fibre8.1 g

Protein47.7 g

Sodium2270 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• Finely chop garlic. Drain sweetcorn. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic and sweetcorn until fragrant, 1-2 minutes.

2

• Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

3

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes on each side (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate.

4

• Wipe out the frying pan, then return to medium heat. Cook Japanese curry paste, the brown sugar, water (for the sauce) and plant-based butter, stirring, until slightly reduced, 1-2 minutes.

5

• Meanwhile, grate carrot. • In a medium bowl, combine slaw mix, carrot, plant-based mayo, the sesame oil and a drizzle of vinegar. Season to taste.

6

• Divide corn rice and sesame slaw between bowls. Top with plant-based crumbed chicken and curry sauce. • Garnish with crispy shallots to serve. Enjoy!