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Recipes for Everyone

Thai Glazed Quorn Meatless Chicken with Steamed Vegetables

Serves 2 - 3
cooking time
30 - mins
282 cals * Per Serving
2.3g sat fat * Per Serving

This Thai-inspired dish is packed with sweet heat flavor yet healthy & light


  • 4 Quorn Naked Chik'n Cutlets, thawed
  • 1/2 tbs. red curry paste
  • 2 tbs. soy sauce
  • Juice of 1 small lime
  • 2 tbs. maple syrup
  • 1 tbs. vegetable oil
  • 1/2 red bell pepper, diced
  • 1/2 orange or yellow bell pepper, diced
  • 3 baby corn, halved and blanched in boiling water for 3-4 minutes
  • 1 carrot, peeled and cut into matchsticks
  • 2 baby zucchini, cut into matchsticks
  • 1/2 red chili pepper, finely chopped
  • 1 tbs. ginger root, finely chopped
  • 3 tbs. vegetable broth


  1. Preheat the oven to 400F
  2. Prepare the glaze by carefully mixing the ingredients together. Add the Quorn Naked Chik'n Cutlets and coat well. 
  3. Mix the ingredients for the steamed vegetables.
  4. Make the foil pouches approximately 8" square. Carefully fold the edges over to make a protective seal. Place half of the vegetable mix in each and 2 Quorn Cutlets on top of the vegetables. Seal the foil pouches by folding by folding the edges together. Place on a baking sheet and cook for approximately 20 minutes until the Quorn Cutlets are golden and the vegetables are cooked. Take care when opening the foil pouch as steam will escape when opening.
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