Paleo Vegan Teriyaki Chicken
Indulge in the irresistible fusion of flavors with this Paleo Vegan Teriyaki Chicken recipe—a plant-based masterpiece that redefines comfort food. Made with young green jackfruit, this dish perfectly mimics the texture of chicken while staying dairy-free, grain-free, and soy-free, making it ideal for both paleo and vegan diets. The homemade teriyaki sauce combines the natural sweetness of pineapple juice and date paste with the savory depth of coconut aminos, ginger, and garlic for an umami-packed punch. Arrowroot starch creates a glossy, thickened sauce, while coconut oil ensures the jackfruit achieves a crispy, golden finish. Ready in just 40 minutes, this wholesome recipe is perfect served over cauliflower rice or paired with steamed veggies for a nutrient-rich, gluten-free meal. Garnish with sesame seeds and green onions for a pop of color and extra flavor! Perfect for a healthy dinner or meal prep, this recipe is sure to become a new favorite for those seeking a flavorful vegan twist on classic teriyaki chicken.
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Recipe Information
Ingredients
- 400 grams Young green jackfruit (canned, in water or brine)
- 80 ml Coconut aminos
- 60 ml Pineapple juice (unsweetened)
- 2 tablespoons Date paste
- 1 tablespoon Apple cider vinegar
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Arrowroot starch
- 2 teaspoons Water
- 1 tablespoon Coconut oil
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 tablespoons Green onions (sliced, optional for garnish)
Instructions
Drain and rinse the jackfruit. Pat it dry and use your hands or a fork to shred the jackfruit into smaller, chicken-like pieces. Remove any hard core parts but keep the seeds—they’re edible.
In a medium bowl, whisk together the coconut aminos, pineapple juice, date paste, apple cider vinegar, minced garlic, and grated ginger. This is your teriyaki sauce.
In a small bowl, make a slurry by mixing the arrowroot starch with water. Set aside.
Heat a large skillet over medium heat and add the coconut oil.
Once the oil is hot, add the shredded jackfruit to the skillet. Sauté for 8-10 minutes, stirring occasionally, until the jackfruit starts to brown slightly and crisp up at the edges.
Reduce the heat to low and pour the teriyaki sauce over the jackfruit. Stir well to coat all the pieces.
Simmer the mixture for 5 minutes, allowing the flavors to meld.
Add the arrowroot slurry to the skillet and stir well. Continue cooking for another 2-3 minutes, or until the sauce thickens to your desired consistency.
Remove from heat and garnish with sesame seeds and sliced green onions, if desired.
Serve hot over a bed of cauliflower rice or alongside steamed vegetables for a complete Paleo Vegan meal.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 44.7 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1341 mg | 29% | |
*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.
