High Protein Vegan Teriyaki Chicken
Indulge in the bold flavors of this High Protein Vegan Teriyaki Chicken, a plant-based twist on a classic favorite that's as nutritious as it is delicious! Made with protein-packed soy curls, this recipe captures the essence of traditional teriyaki sauce with a perfectly balanced blend of tamari, maple syrup, rice vinegar, garlic, and ginger. The quick and easy preparation—ready in just 35 minutes—makes it perfect for weeknight dinners, while the thick, savory sauce ensures every bite is bursting with flavor. Serve over fluffy cooked rice and garnish with sesame seeds and scallions for a restaurant-quality meal that's vegan, gluten-free, and irresistibly satisfying. Perfect for anyone seeking a high-protein, cruelty-free alternative to chicken teriyaki, this dish is sure to impress!
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Recipe Information
Ingredients
- 2 cups Soy curls
- 3 cups Hot water
- 0.25 cup Tamari (gluten-free soy sauce)
- 2 tablespoons Maple syrup
- 1.5 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1.5 tablespoons Cornstarch
- 3 tablespoons Cold water
- 2 cups Cooked rice
- 1 teaspoon Sesame seeds
- 2 tablespoons Scallions, chopped
Instructions
Place the soy curls in a large bowl and pour the hot water over them. Let them soak for 10 minutes, then drain and press out as much moisture as possible.
In a small bowl, whisk together tamari, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki sauce.
In another small bowl, mix the cornstarch with cold water until smooth to form a slurry.
Heat a non-stick skillet or wok over medium heat and lightly spray with oil (optional). Add the drained soy curls and sauté for 5–7 minutes, until slightly browned.
Pour the teriyaki sauce over the soy curls and stir well to coat. Reduce the heat to low and let the sauce simmer for 2–3 minutes.
Slowly stir in the cornstarch slurry and cook for an additional 2–3 minutes until the sauce thickens.
Serve the vegan teriyaki chicken over cooked rice, garnished with sesame seeds and chopped scallions.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3180 mg | 138% | |
| Total Carbohydrate | 226.1 g | 82% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 35.1 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 791 mg | 61% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2771 mg | 59% | |
*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.
