For the NoChicken:

For the vegetables:

  • Sesame oil 25.0 ml
  • Reduced Salt Soy Sauce 25.0 ml
  • Sugar Snap Peas 100.0 g
  • Tenderstem Broccoli 200.0 g
  • Green beans 100.0 g
  • Shitake mushrooms 100.0 g
  • edamame 100.0 g

For sticky rice:

  • Salt 4.0 g
  • Water 800.0 ml
  • Jasmine rice 400.0 g

To finish and serve:

  • Sesame seeds 15.0 g
  • Sesame oil 50.0 ml

This dish is plant based using 'The Vegetarian Butcher' NoChicken and KNORR Professional Blue Dragon Teriyaki Marinade for this flavour packed meat free alternative.



  1. For the NoChicken:

    • Whisk the water and KNORR Professional Blue Dragon Hoi-Sin Concentrated Sauce together then pour over 'The Vegetarian Butcher' NoChicken Chunks and allow to marinade for 20 minutes.
    • Remove the chuck from the marinade and place on to an oven tray then roast in oven at 180c for 8 minutes.
  2. For the vegetables:

    • Trim the green beans and tenderstem broccoli.
    • Blanch and refresh the green vegetables.
    • Quarter the shitake mushrooms and marinade in sesame oil and soy sauce,
  3. For sticky rice:

    • Rinse the rice under cold water for 5 minutes.
    • Add to the jasmine rice to the salted water and bring to boil, simmer for 4 minutes.
    • cover and leave over low heat for 12 minutes.
  4. To finish and serve:

    • Dish rice into suitable bowls.
    • Stir fry vegetables with sesame oil and soy sauce.
    • Top stir fried vegetables and Hoi-Sin NoChicken on top of rice.
    • Sprinkle over sesame seeds.