Plant Based Sweet & Sour Chicken

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add the stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the red pepper,  season with salt and pepper and fry until beginning to soften, 5-6 mins, stirring occasionally. Add the garlic, cook for 1 minute more, then transfer the pepper to a bowl, set aside. Keep your pan, we’ll use it again!

Pop your now empty frying pan back on medium-high heat and add a drizzle of oil. When hot, add the Vivera pieces and fry, turning frequently until golden on each side, 4-5 mins. Meanwhile, put the ketjap manis and rice vinegar in a bowl with water (see ingredients for amount) and stir together. Once the Vivera is golden, add the vegetables back into the pan and stir fry for another minute.

Pour the sauce into the pan with the Vivera pieces and vegetables and simmer, stirring occasionally until the mixture has reduced slightly and is looking a little sticky, 1-2 mins. Remove the pan from the heat and add salt and pepper to taste.