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Recipes for Everyone

Quorn Vegan Szechuan Chicken Stir Fry

Serves 4
cooking time
10 mins
227 cals * Per Serving
1.4g sat fat * Per Serving

Try this Asian-inspired sweet and spicy stir-fry with new Quorn Vegan Chik'n Tenders


  • 1 bag Quorn Vegan Chik'n Tenders, defrosted
  • 2 tbsp wine vinegar
  • 2 tbsp soy sauce
  • 3 tbsp vegan Hoisin Sauce
  • ½ tsp chili flakes
  • 1 red chili pepper, chopped (optional)
  • 1 tsp Chinese five- spice powder
  • 1 clove of garlic, crushed
  • 2 tbsp vegetable oil
  • ½ onion, sliced
  • 1/2 cup sugar snap peas, cut in half lengthways
  • 1/2 cupbaby corn, cut into quarters, lengthways
  • 1 large carrot, peeled and very thinly sliced
  • 3/4 cup vegetable stock
  • 1 tbsp corn starch, dissolved in cold water
  • 4 green onions, sliced
  • Salt and black pepper to taste


  1. Combine the marinade ingredients in a bowl and add the defrosted Quorn Vegan Chik'n Tenders. Mix well to ensure that all the Vegan Chik'n Tenders are coated in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
  2. Bring a pan of water to the boil then blanch the sugar snap peas and baby corn for 2-3 minutes. Drain well. To make the stir fry, preheat 1 tbsp of the vegetable oil in a wok or a large frying pan, add the Quorn Vegan Chik'n Tenders and stir-fry over a medium heat for about 5-7 minutes. Remove from the heat and keep warm. Preheat the remaining oil, add the onion and fry for 4-5 minutes until beginning to soften. Add the sugar snaps, baby corn and carrots and continue to stir-fry for another 5 minutes.
  3. Pour the stock into the pan and bring to the boil then add the corn starch mixture and stir until the sauce thickens. Continue to cook for a minute then season and sprinkle the green onions over.

Enjoy with rice or noodles.

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