Vegan Sticky Asian Glazed Chkn

Exceptional Plant-based Vegan “chicken” that cooks, smells & tastes just like chicken.

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It’s the start of a new year and almost everyone has a few resolutions. But we have to agree Dry January & Veganuary Challenges are popping right now. And if you’re a participant, a full time vegan or even just giving vegan options a try then this recipe is for you.

I used vegan chicken style pieces that I received from a plant-based company called Green Meats Co. The company was born with the aim to make the transition to a plant-based diet easier for the everyday meat eater by producing easy-to-cook, great to look at & delicious meat alternatives.

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Being my first time cooking with vegan ‘chicken’, I opted for a simple recipe and made one of my favourite pan asian recipes – Sticky Asian Glazed ‘Chicken’. Which can be served with either noodles, steamed rice or simply on its own with a fresh salad of your choice. I served mine with steamed jasmine rice, a freshly made salad and paired it with a fresh homemade Rose Lemonade – a drink perfect for Dry January 😀

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I enjoyed cooking with this Chkn and my end results were pretty impressive. The chkn texture was incredible and absorbed all the flavours just the way I wanted it to.

Thinking of trying a Vegan lifestyle this year? Green Meats Co. have been working on the perfect plant-based meats taster boxes to help you on your journey. Order Here

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Vegan Sticky Glazed Chkn

A simple vegan dish using Green Meats Co.'s exceptional Plant-based Vegan “chicken” which cooks, smells & tastes just like chicken.
5 from 3 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Servings 2 People


  • 1 pack of Chkn Pieces
  • 1 tbsp of Olive oil Extra virgin
  • 2 tbsp of Soy sauce
  • 2 tbsp of Hoisin sauce
  • ¾ cup of Brown sugar Adjust to your liking
  • 2 cloves of Garlic Minced
  • 1 tbsp of Ginger Peeled & grated
  • ½ Lime Juiced
  • ½ Lemon Juiced
  • Pinch of dried red pepper flakes to taste Optional


  • Spring onions Thinly chopped
  • Sesame seeds


  • Heat a large pan over medium high heat and add 1 tbsp of olive oil. Add the chkn that has been seasoned with pepper only.
  • Cook the chkn for about 3 mins on each side or until browned on both sides. Then set aside on a separate plate while preparing the sauce.
  • In a bowl, whisk together brown sugar, soy sauce, hoisin Sauce, ginger, garlic, red pepper flakes, lime & lemon juice.
  • Place the sauce into the pan. Bring to boil over medium heat for 1-2 mins until sauce thickens.
  • Add chkn back to the sauce and coat each side with the sauce. 
  • Serve by pouring it over the steamed rice, garnish with sesame seeds and chopped green onions

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