Plant-Based Sriracha-Glazed Chick'n
with Herby Wedges & Pear Salad
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Soy
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
Want a plant-based substitute for chicken that looks, cooks and tastes a lot like the real thing? Our crumbed chick'n is it! The tenders work wonderfully with the caramelised onion-spiked sriracha glaze - which is mild enough for the whole family to enjoy.
Ingredients
2
potato
1 sachet
garlic & herb seasoning
1
red onion
1 packet
sriracha
(May be present: Soy.)
1
carrot
1
pear
1 packet
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1 bag
spinach & rocket mix
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
Not included in your delivery
olive oil
¼ cup
water
1 tsp
brown sugar
1 tbs
balsamic vinegar (for the onions)
1 drizzle
balsamic vinegar (for the salad)
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. Place on a lined oven tray. Sprinkle with garlic & herb spice blend, drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While wedges are baking, thinly slice red onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook onion, stirring regularly until softened, 5-6 minutes. Reduce heat to medium. Add the balsamic vinegar (for the onion), the water and brown sugar and mix well. Cook until slightly sticky, 3-5 minutes. Transfer to a small bowl. Add sriracha sauce, stirring to combine.
TIP: The sriracha sauce is mild, but use less if you're sensitive to heat!
While onions are caramelising, grate carrot. Thinly slice pear (see ingredients) into wedges.
When wedges have 10 minutes remaining, wipe out frying pan and return to medium-high heat with enough olive oil to coat the base. When oil is hot, cook plant-based crumbed chicken until golden and heated through, 2-3 minutes each side. Remove pan from heat. Wipe out the excess oil, then add sriracha glaze to pan, turning chick'n to coat.
While chick'n is cooking, combine a drizzle of balsamic vinegar (for the salad) and olive oil in a medium bowl. Season with salt and pepper. Add spinach & rocket mix, carrot and pear. Toss to coat.
Divide plant-based sriracha crumbed chick'n, herby wedges and pear salad between plates. Sprinkle salad with pepitas. Spoon any remaining glaze from the pan over chick'n. Serve with plant-based smokey aioli.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the sriracha glaze, finding it delicious but mild. Some suggested adding extra chilli for more heat.
- Ease of prep: Quick and easy to prepare, though a few found it slightly fiddly. Some noted the wedges needed longer cooking time.
- Suggestions: Try substituting chilli jam for sriracha to adjust heat. Consider adding a creamy dipping sauce like mayo to complement the dish.
- Leftovers: Several mentioned the portion size was small, particularly for the plant-based chicken. Some added extra sides to make it more filling.
- Plant-based chicken: Most enjoyed the taste and texture, finding it similar to real chicken. A few found it bland or average.
- Salad: The pear in the salad was a surprising addition that many enjoyed. Some found the dressing underwhelming.
