Low Sodium Vegan Teriyaki Chicken
Satisfy your cravings for a savory, tangy, and sweet dish with this Low Sodium Vegan Teriyaki Chicken recipe, a healthy plant-based twist on a takeout favorite. Made with protein-packed soy curls, this dish features a homemade teriyaki sauce that's rich in flavor yet significantly lower in sodium, thanks to the use of low-sodium soy sauce or coconut aminos. Infused with maple syrup, fresh garlic, and ginger, the sauce creates a perfect balance of sweet and savory, while the toasted sesame oil adds a delightful nuttiness. The tender soy curls are cooked to golden perfection, then coated in the sticky, glossy sauce. Serve over fluffy rice or steamed vegetables for a wholesome, customizable meal, and finish with sesame seeds and sliced green onions for an extra burst of flavor. Ready in just 35 minutes, this quick and easy recipe is perfect for weeknight dinners or meal prep, offering a guilt-free way to enjoy a comforting classic.
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Recipe Information
Ingredients
- 4 cups Soy curls
- 4 cups Low-sodium vegetable broth
- 2 cups Water
- 2 tablespoons Low-sodium soy sauce (or coconut aminos for less sodium)
- 3 tablespoons Maple syrup
- 1.5 tablespoons Rice vinegar
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Fresh ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 tablespoons Green onions, thinly sliced (optional, for garnish)
- 2 cups Cooked rice or steamed vegetables (optional, for serving)
Instructions
In a large mixing bowl, add soy curls and cover with a mixture of 4 cups low-sodium vegetable broth and 2 cups water. Let them hydrate for 10-15 minutes until soft and plump.
Drain the soy curls and squeeze out excess liquid gently. Set aside.
In a small saucepan, whisk together the low-sodium soy sauce (or coconut aminos), maple syrup, rice vinegar, sesame oil, minced ginger, and minced garlic. Place the saucepan on medium heat and bring to a gentle simmer.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk the slurry into the simmering sauce. Cook for 1-2 minutes until the sauce thickens. Remove from heat and set aside.
Heat a non-stick skillet or wok over medium-high heat. Lightly brush or spray with oil (if desired for texture). Add the hydrated soy curls and cook for 5-7 minutes, stirring frequently, until browned and slightly crisped.
Reduce the heat to medium and pour the teriyaki sauce over the soy curls. Toss to coat evenly and cook for another 2-3 minutes until the sauce is absorbed and the soy curls are sticky and flavorful.
Serve the vegan teriyaki chicken over cooked rice or alongside steamed vegetables, if desired. Top with sesame seeds and green onions for garnish.
Enjoy your low-sodium vegan teriyaki chicken!
Nutrition Facts
Calories |
2902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1667 mg | 72% | |
| Total Carbohydrate | 349.7 g | 127% | |
| Dietary Fiber | 98.9 g | 353% | |
| Total Sugars | 60.7 g | ||
| Protein | 192.1 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1443 mg | 111% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 6034 mg | 128% | |
*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.
