High Protein Vegan Teriyaki Chicken

Satisfy your cravings for a protein-packed, plant-based meal with this High Protein Vegan Teriyaki Chicken made with tender soy curls and a luscious homemade teriyaki sauce. Perfect for those seeking a vegan twist on a takeout classic, this recipe features a flavorful blend of tamari, maple syrup, garlic, and ginger for a savory-sweet glaze that clings beautifully to the soy curls. Ready in just 35 minutes, it’s a quick and wholesome dinner option that pairs effortlessly with fluffy rice. Garnished with sesame seeds and fresh scallions, this dish is not only rich in protein but also gluten-free, making it a versatile choice for a variety of dietary needs. Whether you’re meal-prepping or hosting a healthy weeknight dinner, this vegan teriyaki chicken is sure to impress!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Soy curls
• 3 cups Hot water
• 0.25 cup Tamari (gluten-free soy sauce)
• 2 tablespoons Maple syrup
• 1.5 tablespoons Rice vinegar
• 1 teaspoon Sesame oil
• 2 cloves Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 1.5 tablespoons Cornstarch
• 3 tablespoons Cold water
• 2 cups Cooked rice
• 1 teaspoon Sesame seeds
• 2 tablespoons Scallions, chopped

Directions

Step 1

Place the soy curls in a large bowl and pour the hot water over them. Let them soak for 10 minutes, then drain and press out as much moisture as possible.

Step 2

In a small bowl, whisk together tamari, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki sauce.

Step 3

In another small bowl, mix the cornstarch with cold water until smooth to form a slurry.

Step 4

Heat a non-stick skillet or wok over medium heat and lightly spray with oil (optional). Add the drained soy curls and sauté for 5–7 minutes, until slightly browned.

Step 5

Pour the teriyaki sauce over the soy curls and stir well to coat. Reduce the heat to low and let the sauce simmer for 2–3 minutes.

Step 6

Slowly stir in the cornstarch slurry and cook for an additional 2–3 minutes until the sauce thickens.

Step 7

Serve the vegan teriyaki chicken over cooked rice, garnished with sesame seeds and chopped scallions.

Nutrition Facts

Serving size	(1529.6g)

Amount per serving	% Daily Value*
Calories	1800.0

Total Fat 52.9g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 6.5g
Cholesterol 0mg	0%
Sodium 3179.5mg	0%
Total Carbohydrate 226.1g	0%
Dietary Fiber 50.5g	0%
Total Sugars 35.1g
Protein 106.3g	0%

Vitamin D 0IU	0%
Calcium 791.0mg	0%
Iron 20.3mg	0%
Potassium 2771.4mg	0%

*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.

Source of Calories

Fat: 26.4%

Protein: 23.5%

Carbs: 50.1%