Sticky Sriracha Rice Bowl with Quorn

This easy Sticky Sriracha Rice Bowl with Quorn Fillets comes together in 20 mins to make a delicious weeknight dinner. Fresh ginger, Pak Choi and a bunch of spring onions with a splash of honey, soy sauce and sriracha for a touch of heat. This tasty recipe serves 4, but it’s also a delicious idea for meal prep and leftover lunches for the following day. We know this will be one of your new dinner favourites!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Trim and cut the broccoli, and set it aside. Wash the spring onions, then finely slice only the green tops, setting them aside.

Step 2

Into a bowl, peel and grate the ginger, then add the sriracha, soy sauce, honey, corn-flour, sunflower oil. Mix well, then add 3 tbsp of water and mix again.

Step 3

Get a large frying pan over a medium-high heat and add a drizzle of sunflower oil. Fry the broccoli for a few minutes. Remove and set aside.

Step 4

In the same pan add the Quorn and cook for about 5 minutes until golden brown, whilst stirring

Step 5

Now give the glaze a quick stir and pour into the pan with the Quorn . Keep swirling the pan and let the glaze bubble and reduce for a minute or 2 until thick and glossy.

Step 6

Add your Jasmin rice to a bowl with the pak choi, then top with the Quorn.

Step 7

Spoon over some more of the glaze, then finish with spring onions, sesame seeds and a squeeze of lime. Enjoy!