Easy Vegan Lemon Chicken

Depending on where you live in the world, the ingredients of a store-bought lemon chicken sauce can vastly differ. In the UK one brand is vegan, but here in Australia a popular brand contains animal products. You may also live in a country where the only way to get lemon chicken is from a Chinese restaurant, which then also leads to the issue of the dish actually containing chicken. To avoid all the hassle, it’s just easier to make it at home from scratch.

To create the sauce I looked at the ingredients lists of a few different brands of lemon chicken sauce and adjusted it until the sauce reminded me of what I remember lemon chicken tasting like.

I used Fry’s stir fry strips in this, but use whichever vegan chicken product you prefer, or perhaps some firm tofu at all, or just pack it full of even more vegetables – this recipe is all about the sauce, anyway. And, as with many vegan recipes, this is┬ásomething you can whip up in the same amount of time that it takes to cook the rice.




1 1/2 cup rice (I used jasmine)
400g frozen stir fry vegetable mix (I used Heinz Veggie Creations – Malaysian Style Mix)
1 packet of Fry’s Rice Protein + Chia Stir Fry Strips


1 1/2 cup water
1/3 cup lemon juice
2 Tbsp rice malt syrup (I use Pureharvest)
3 tsp sesame seeds
3/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chilli flakes
1/8 – 1/4 tsp ground ginger
dash of parsley flakes
salt + pepper
1 Tbsp cornflour




Add the rice and 3 cups of water to a saucepan and bring to a boil, before placing the lid on and reducing to a simmer
In another saucepan add all of the sauce ingredients, except for the cornflour, and begin to simmer
After 3-4 minutes, create a cornflour slurry, add to the sauce and stir as the sauce begins to thicken
Reduce the sauce to a simmer, stirring occassionally as you work on the rest of the stiry fry
In a fry pan add the Fry’s stir fry strips and cook according to the package instructions
Add the vegetables to the fry pan and cook 2-3 minutes or until thawed and beginning to warm
Once the rice has absorbed all the water, remove from the heat and set aside with the lid still on
Take the lemon chicken sauce and pour over the stir fry, cooking for another 1-2 minutes until everything is coated and warm
Add 1/3 of the cooked rice to a bowl and top with 1/3 of the stir fry mixture, then top with some sesame seeds and enjoy!

Makes 3 serves