Sticky chilli fingers with rice and veg

Sticky chilli fingers with rice and veg

Wake up your tastebuds with this sticky chilli sensation.

Prep time:
Cooking time:


  • 160g seitan, cut into 6 fingers
  • 100g broccoli, broken into florets and 1 small courgette, sliced
  • 60g basmati rice, dry weight
  • 2 tbsps chilli sauce
  • 1 small red chilli, de-seeded and finely diced
  • 0.5 tsps sesame seeds
  • rapeseed oil spray
  • Method

    Place the chilli sauce and diced chilli into a bowl and mix to combine. Add the seitan fingers and gently toss to ensure they are completely coated and set aside to marinade for 5 minutes.

    Bring a pan of water to the boil and add the rice. Pre-heat the oven to 200C, 400F, gas mark 6

    Line a baking tray with non-stick baking paper and lay the coated seitan fingers on it and bake in the oven for 12-15 minutes

    Whilst the seitan and rice is cooking, heat a small frying pan and add a couple of sprays of the rapeseed oil. Gently stir-fry the courgette slices and broccoli for 5-6 minutes.

    Drain the rice and transfer to a warmed serving bowl or plate, top with the seitan fingers and sprinkle over the sesame seeds if using. Add the broccoli and courgette mix and serve straight away.