Whole30 Vegan Teriyaki Chicken
Experience a delicious and guilt-free twist on a classic favorite with this Whole30 Vegan Teriyaki Chicken recipe. Tender, shredded young jackfruit mimics the texture of traditional chicken, while a rich, savory-sweet teriyaki sauce made from coconut aminos, pineapple juice, and fresh ginger ensures every bite is bursting with flavor—all without processed sugars or soy. Perfectly pan-seared with arrowroot powder for a light crisp, the jackfruit is then simmered in the thickened sauce for a delightful depth of flavor. Garnished with toasted sesame seeds and fresh green onions, this dish pairs beautifully with cauliflower rice, zucchini noodles, or steamed veggies for a nutritious, plant-based, Whole30-compliant meal. Ready in just 35 minutes, this vegan recipe proves that healthy eating never has to compromise on taste!
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Recipe Information
Ingredients
- 2 cups Young green jackfruit (canned, in water or brine)
- 2 tablespoons Arrowroot powder (or tapioca starch)
- 0.5 cup Coconut aminos
- 0.25 cup Pineapple juice (unsweetened)
- 2 tablespoons Rice vinegar
- 1 teaspoon Fresh ginger (grated)
- 2 cloves Minced garlic
- 1 teaspoon Sesame oil (toasted)
- 0.5 cup Water
- 2 tablespoons Avocado oil (or another Whole30-compliant oil)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 tablespoons Green onions (sliced, for garnish)
Instructions
1. Drain and rinse the canned jackfruit thoroughly. Pat dry with paper towels, then use your hands or a fork to shred the jackfruit into smaller pieces that resemble pulled chicken. Remove any hard cores or seeds.
2. Sprinkle the shredded jackfruit with 1 tablespoon of arrowroot powder and toss until evenly coated. This will help the jackfruit develop a light, crispy texture when cooked.
3. Heat a large skillet over medium heat and add 1 tablespoon of avocado oil. Once hot, add the jackfruit and sauté for 8–10 minutes, stirring occasionally, until lightly browned. Remove from skillet and set aside.
4. In a small mixing bowl, whisk together coconut aminos, pineapple juice, rice vinegar, grated ginger, minced garlic, sesame oil, and water. For extra thickness, whisk in the remaining 1 tablespoon of arrowroot powder until smooth.
5. In the same skillet, heat the remaining 1 tablespoon of avocado oil over medium heat. Pour in the teriyaki sauce mixture and stir continuously until it starts to thicken, about 2–3 minutes.
6. Add the browned jackfruit back into the skillet with the teriyaki sauce. Mix well to coat the jackfruit evenly in the sauce. Let simmer on low for 5–7 minutes, allowing the flavors to deepen.
7. Taste and adjust seasoning if necessary. Remove from heat.
8. Serve the vegan teriyaki 'chicken' topped with sesame seeds and sliced green onions. Pair with cauliflower rice, zucchini noodles, or steamed vegetables for a complete Whole30-compliant meal.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3171 mg | 138% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 33.7 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 496 mg | 11% | |
*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.
