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Sweet and sour Chicken-Free Dippers recipe

Sweet and sour Chicken-Free Dippers recipe

1 rating

Put down the takeaway menu and rustle up these sweet and sour noodles for dinner tonight! Green Cuisine Chicken-Free Dippers are coated in a sticky sauce studded with cashew nuts, peppers and sugarsnap peas. It's sure to be a hit! See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 814 calories / serving
  • Vegan

Ingredients

  • 2 x 220g packs Bird’s Eye Chicken-Free Dippers​
  • 227g tin pineapple slices in juice, drained, chopped and juice reserved​
  • 1½ tbsp cornflour​
  • 5 tbsp tomato ketchup​
  • 2 tbsp light soy sauce​
  • 4 tbsp rice vinegar​
  • 1 tbsp sunflower or groundnut oil​
  • 2 red peppers, deseeded and roughly chopped​
  • 1 bunch of spring onions, trimmed and chopped into 5-cm lengths​
  • 30g cashew nuts​
  • 2 garlic cloves, finely chopped​
  • 160g sugarsnap peas​
  • 2 x 300g packs Tesco straight to wok medium noodles​

Perfect with:

Green Cuisine Chicken-Free DippersMix up your meat-free repertoire with tasty Chicken-Free Dippers. A childhood favourite, they add versatility at mealtimes. Green Cuisine Chicken-Free Dippers
Mix up your meat-free repertoire with tasty Chicken-Free Dippers. A childhood favourite, they add versatility at mealtimes.
Shop ingredients
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

    3425kj
    814kcal
    41%
  • Fat

    27g 38%
  • Saturates

    3g 15%
  • Sugars

    26g 29%
  • Salt

    2.8g 46%

of the reference intake
Carbohydrate 123.2g Protein 20.9g Fibre 8.6g

Method

  1. Preheat the oven to gas 7, 200°C, fan 190°C. Bake the Chicken-Free Dippers on a nonstick baking tray for 12-15 mins until golden and crisp.​ 
  2. To make the sauce, whisk the pineapple juice (it should measure 100ml; if not, top up with a little water) with the cornflour, ketchup, sugar, soy and vinegar.​ 
  3. Heat the oil in a large frying pan or wok. Add the peppers, spring onions and cashews and stir-fry for 2-3 mins until golden at the edges. Add the garlic, fry for 1 min more, then add the sugarsnaps. Pour in the sauce and pineapple chunks and bubble for 2-3 mins until the sauce has thickened and the vegetables are tender.​ 
  4. Meanwhile, heat the noodles according to pack instructions. Divide between shallow bowls.​ 
  5. Stir the dippers through the sauce to coat. Serve immediately with the noodles​.

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