The Vegetarian Butcher NoChicken Teriyaki
This dish is plant based using 'The Vegetarian Butcher' NoChicken and KNORR Professional Blue Dragon Teriyaki Marinade for this flavour packed meat free alternative.
Plant Based
Autumn
Winter
Summer
Spring
Main courses
Ingredients
The Vegetarian Butcher NoChicken Teriyaki
−
+
£6.5
For the NoChicken:
Knorr Professional Blue Dragon Teriyaki Marinade 1.1L
/ml
400.0 ml
0%
Soya and its derivatives
Cereals containing gluten
For the vegetables:
Sesame oil
/ml
25.0 ml
0%
Reduced Salt Soy Sauce
/ml
25.0 ml
0%
Sugar Snap Peas
/g
100.0 g
0%
Tenderstem Broccoli
/g
200.0 g
0%
Green beans
/g
100.0 g
0%
Shitake mushrooms
/g
100.0 g
0%
edamame
/g
100.0 g
0%
For sticky rice:
Salt
/g
4.0 g
0%
Water
/ml
800.0 ml
0%
Jasmine rice
/g
400.0 g
0%
To finish and serve:
Sesame seeds
/g
15.0 g
0%
Sesame oil
/ml
50.0 ml
0%
/
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
Preparation
-
For the NoChicken:
- Rub 'The Vegetarian Butcher' NoChicken Chunks in KNORR Professional Blue Dragon Teriyaki Marinade.
- Roast in oven at 180c for 8 minutes.
-
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,
-
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.
-
To finish and serve:
- Dish rice into suitable bowls.
- Stir fry vegetables with sesame oil and soy sauce.
- top stir fried vegetables and Teriyaki NoChicken on top of rice.
- Sprinkle over sesame seeds.
