Gluten-Free Vegan Teriyaki Chicken
Satisfy your cravings for bold Asian-inspired flavors with this Gluten-Free Vegan Teriyaki Chicken recipe! Perfect for those following a plant-based and gluten-free diet, this dish features tender plant-based chicken cooked to perfection and coated in a homemade teriyaki sauce made from tamari, maple syrup, fresh ginger, and garlic. The rich, savory sauce thickens beautifully with a cornstarch slurry, creating a glossy finish that clings to every bite. Serve this flavorful dish over fluffy cooked rice and top it with sesame seeds and green onions for a restaurant-quality meal at home. Ready in just 25 minutes, this recipe is an ideal quick and healthy dinner option packed with taste and texture. Whether you're gluten-free, vegan, or just a teriyaki lover, this easy recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 250 grams Plant-based chicken (gluten-free, vegan)
- 60 milliliters Tamari (gluten-free soy sauce)
- 3 tablespoons Maple syrup
- 1 tablespoon Rice vinegar
- 1 teaspoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1.5 teaspoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 1 teaspoon Sesame oil
- 2 tablespoons Neutral cooking oil (e.g., avocado or coconut oil)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 stalks Green onions (chopped, optional for garnish)
- 2 cups Cooked rice (for serving)
Instructions
Heat 2 tablespoons of neutral cooking oil in a large skillet over medium heat.
Add the plant-based chicken and cook until slightly browned and heated through, about 5–7 minutes. Remove it from the skillet and set aside.
In a small bowl, whisk together the tamari, maple syrup, rice vinegar, grated ginger, and minced garlic to make the teriyaki sauce.
In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry and set aside.
In the same skillet, add the teriyaki sauce mixture and simmer over medium-low heat for 2 minutes.
While simmering, add the cornstarch slurry to the skillet and stir well. Continue to cook until the sauce thickens, about 1–2 minutes.
Add the cooked plant-based chicken back to the skillet and stir to coat evenly in the teriyaki sauce. Drizzle sesame oil over the dish and mix lightly.
Serve the teriyaki chicken over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4150 mg | 180% | |
| Total Carbohydrate | 176.3 g | 64% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 41.2 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
