Vegan Teriyaki Chicken
Delight your taste buds with this flavorful Vegan Teriyaki Chicken, a plant-based twist on the classic dish that’s perfect for any occasion! This recipe features soy curls as the star ingredient, rehydrated and sautéed to a golden crisp before being drenched in a luscious homemade teriyaki sauce. The sauce blends tamari, maple syrup, rice vinegar, garlic, and ginger for a perfectly balanced mix of savory and sweet flavors. Finished with a sprinkle of sesame seeds and fresh green onions, this dish is as visually appealing as it is delicious. Serve over steamed rice or alongside vibrant veggies for a complete and satisfying meal. Quick to prepare and packing bold, crave-worthy flavors, Vegan Teriyaki Chicken is an ideal option for those looking to enjoy a healthier, cruelty-free version of an Asian-inspired favorite!
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Recipe Information
Ingredients
- 2 cups Soy curls
- 4 cups Hot water (for rehydrating soy curls)
- 2 tablespoons Cornstarch
- 2 tablespoons Neutral oil (e.g., avocado or vegetable oil)
- 0.25 cup Tamari (gluten-free soy sauce)
- 3 tablespoons Maple syrup
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 0.5 cup Water (for sauce)
- 1 teaspoon Cornstarch (for sauce thickening)
- 1 tablespoon Toasted sesame seeds
- 2 tablespoons Chopped green onions (for garnish)
- 2 cups Steamed rice (optional, for serving)
- 1 cup Steamed vegetables (optional, for serving)
Instructions
Place the soy curls in a large bowl and cover with 4 cups of hot water. Let them rehydrate for 10 minutes or until softened. Drain and gently press out excess water.
Sprinkle the 2 tablespoons of cornstarch over the rehydrated soy curls and toss to coat evenly. This will help crisp them up during cooking.
Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the soy curls and cook for 6–8 minutes, stirring occasionally, until golden and slightly crisp. Remove from the skillet and set aside.
In a small bowl, whisk together the tamari, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and 1/2 cup water to make the teriyaki sauce.
In another small bowl, mix 1 teaspoon of cornstarch with a splash of water to create a slurry. Set aside.
Reduce the heat to medium and pour the teriyaki sauce mixture into the same skillet. Bring to a gentle simmer and stir well.
Add the cornstarch slurry to the simmering sauce and stir constantly until the sauce thickens, about 1–2 minutes.
Return the cooked soy curls to the skillet and toss them in the thickened teriyaki sauce, ensuring they're evenly coated.
Sprinkle toasted sesame seeds over the soy curls and stir gently to combine.
Serve the vegan teriyaki chicken over steamed rice or alongside steamed vegetables. Garnish with chopped green onions for added flavor and presentation.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3846 mg | 167% | |
| Total Carbohydrate | 232.1 g | 84% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 51.8 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2760 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.
