This quick and healthy teriyaki Quorn™ recipe can be cooked from scratch in a short space of time and packs a hefty flavour punch. It uses Quorn fillets and yummy tenderstem broccoli, one of my favourite vegetables.
1 tbsp Mirin rice wine
2 tbsp dark soy sauce
1 tbsp honey
A handful of chopped, unsalted peanuts
2 cloves of garlic
2cm piece of root ginger
1 tbsp sesame oil
1 small onion
150g chestnut mushrooms
4 frozen Quorn chicken fillets
200g tenderstem broccoli
2 nests of egg noodles
Allow the Quorn chicken fillets to thaw a little, so these can be chopped into bitesize pieces.
Crush the garlic and finely chop the ginger. Add these to a mixing bowl with the soy sauce, honey and mirin.
Finely chop the onion and slice the mushrooms.
Add the sesame oil to wok, once hot add in the broccoli, mushrooms, quorn chicken fillet pieces and the onion and cook for around 5 minutes.
Whilst the other ingredients are cooking, bring a pan to the boil and cook the noodles.
Once the broccoli, mushrooms, quorn and onion are starting to brown, add the sauce mix and the chopped nuts and allow to heat through for approximately 2 minutes.
Once the sauce is heated, add in the noodles. Stir in the sauce and other ingredients. Serve immediately.
We use chopsticks to eat ours, but if you prefer, use a traditional knife and fork. Either way, this teriyaki Quorn dish is full of goodness and is so delicious. Perfect for a week day meal, without the fuss.
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