Soy-Free Vegan Teriyaki Chicken
Discover a flavorful twist on a classic favorite with this Soy-Free Vegan Teriyaki Chicken recipe! Perfect for plant-based eaters and those avoiding soy, this recipe transforms tender canned young jackfruit into a delicious meat alternative, simmered in a sweet and tangy homemade teriyaki sauce. The combination of coconut aminos, maple syrup, and fresh aromatics like garlic and ginger creates an irresistible depth of flavor, while a cornstarch slurry ensures the sauce is perfectly thickened. Finished with sesame oil, toasted sesame seeds, and vibrant green onions, this dish is ideal served over fluffy rice or with stir-fried vegetables for a complete, satisfying meal. Ready in just 45 minutes, it’s a gluten-free, soy-free, and vegan-friendly recipe that’s sure to become a new dinner favorite!
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Recipe Information
Ingredients
- 2 cups Canned young jackfruit (in water or brine, not syrup)
- 2 tablespoons Avocado oil (or any neutral oil)
- 1 cup Coconut aminos
- 1 tablespoon Maple syrup
- 2 teaspoons Rice vinegar
- 2 cloves Garlic (grated or finely minced)
- 1 teaspoon Fresh ginger (grated or finely minced)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 cup Vegetable broth
- 1 teaspoon Sesame oil
- 2 tablespoons Green onions (chopped, for garnish)
- 1 tablespoon Toasted sesame seeds (for garnish)
Instructions
Drain and rinse the canned young jackfruit thoroughly. Using your fingers or a fork, shred the jackfruit into smaller pieces, discarding any hard seeds or tough core sections.
In a large skillet or non-stick pan, heat the avocado oil over medium heat. Add the shredded jackfruit and sauté for about 5 minutes, stirring occasionally, until lightly browned.
In a small bowl, whisk together the coconut aminos, maple syrup, rice vinegar, garlic, ginger, and vegetable broth until well combined.
Pour the sauce mixture over the sautéed jackfruit. Stir well to ensure the jackfruit is evenly coated. Reduce the heat to low, cover the pan, and let it simmer for 15 minutes to allow the jackfruit to absorb the flavors.
In a separate small bowl, mix the cornstarch with the water to create a slurry. Gradually stir the slurry into the simmering jackfruit and sauce mixture to thicken. Cook for an additional 5 minutes, stirring occasionally, until the sauce has reached your desired consistency.
Drizzle the sesame oil over the jackfruit teriyaki and stir well to incorporate.
Remove the skillet from heat and garnish the dish with chopped green onions and toasted sesame seeds.
Serve the soy-free vegan teriyaki chicken over steamed rice or alongside stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6491 mg | 282% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 66.9 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1860 mg | 40% | |
*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.
