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Japanese Crispy Chicken-Style Strips

Serves: 8
Prep: 15
Cook: 30


    • 1 pack Vegie Delights Chicken-Style Burgers
    • 400g eggplant, sliced lengthways into 8 pieces
    • 3 tablespoons olive oil
    • 1 bunch broccolini, trimmed
    • ½ small bunch Asian shallots, white part only, finely sliced
    • 1/4 bunch coriander, leaves picked, stalks finely chopped
    • 1 (150g) zucchini, ribboned
    • 1 cup brown rice, cooked according to packet instructions
    • Pinch of and black pepper


    • 4 tablespoons olive oil
    • 1.5 tablespoons white miso paste
    • 1.5 tablespoons maple syrup
    • 2 teaspoons water


    • 2 teaspoons reduced salt tamari
    • 2 teaspoons sesame seeds
    • 1 lemon cut into 8 wedges


    1. Heat oven to 180°C and line two trays with greaseproof paper. Place Vegie Delights Chicken-Style Burgers on one tray and eggplant pieces on the other. Drizzle olive oil on the eggplant boats with a good pinch of sea salt and toss to coat evenly.
    2. Bake eggplant in oven for 15 minutes.
    3. Whisk together ingredients for miso glaze in a small bowl, then at the 15 minute mark toss eggplant in miso glaze and place back in oven.
    4. Cook Vegie Delights Chicken-Style Burgers in the oven at this time too, allowing both eggplant and Vegie Delights Chicken-Style Burgers to cook 10-12 minutes.
    5. Blanch broccolini in boiling water, refresh in cold water and drain.
    6. Slice Vegie Delights Chicken-Style Burgers.
    7. Serve using either one large baking tray or a separate serving dish. Sprinkle the cooked brown rice around the platter, followed by broccolini, shallots, zucchini, coriander stalks and Vegie Delights Chicken-Style Burgers, top with coriander leaves, season with sea salt and black pepper, drizzle with tamari, sesame seed and serve with lemon wedges.

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