Low Carb Vegan Teriyaki Chicken

Savor the bold, umami-rich flavors of this Low Carb Vegan Teriyaki Chicken, a healthy and satisfying twist on a classic favorite. Featuring protein-packed soy curls as a plant-based alternative to chicken, this dish delivers the perfect combination of hearty texture and savory teriyaki sauce made with coconut aminos, garlic, ginger, and a touch of natural sweetness from erythritol or monk fruit. With a quick arrowroot slurry, the sauce thickens beautifully, coating each bite in rich, flavorful goodness. Paired with tender steamed broccoli and optionally served over light cauliflower rice, this recipe is low-carb, gluten-free, and perfect for anyone seeking a wholesome, vegan-friendly meal. Ready in just 35 minutes from prep to plate, it’s a weeknight winner that’s as nutritious as it is delicious. Garnish with sesame seeds and fresh green onions for the ultimate finishing touch!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 cup soy curls
• 2 cups water
• 0.25 cup coconut aminos (or low-sodium tamari for gluten-free option)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons erythritol or monk fruit sweetener
• 1 teaspoon arrowroot powder
• 2 teaspoons water (for slurry)
• 1 cup broccoli florets
• 2 cups cauliflower rice (optional, for serving)
• 1 teaspoon sesame seeds (for garnish)
• 2 tablespoons green onions, chopped (for garnish)
• 1 tablespoon neutral oil (avocado or coconut oil for sautéing)

Directions

Step 1

Rehydrate the soy curls by soaking them in 2 cups of warm water for 10 minutes. Once softened, drain the water and gently squeeze out the excess moisture. Set aside.

Step 2

In a small bowl, prepare the teriyaki sauce by whisking together coconut aminos, rice vinegar, sesame oil, minced garlic, grated ginger, and erythritol. Set aside.

Step 3

To create the slurry for thickening, mix the arrowroot powder with 2 teaspoons of water in a small bowl until smooth. Set aside.

Step 4

Heat a large skillet over medium heat and add 1 tablespoon of neutral oil. Add the soy curls and sauté for 4-5 minutes, stirring occasionally, until lightly browned.

Step 5

Pour the prepared teriyaki sauce into the skillet with the soy curls and stir well to coat. Cook for 2-3 minutes until heated through.

Step 6

Add the arrowroot slurry to the skillet and stir continuously until the sauce thickens, about 1-2 minutes. Turn off the heat.

Step 7

In a separate pot or steamer, steam the broccoli florets until tender but still crisp, about 5-7 minutes.

Step 8

If using cauliflower rice, lightly sauté it in a separate skillet for 3-4 minutes until warmed through.

Step 9

To serve, divide the soy curls and teriyaki sauce onto plates. Add steamed broccoli and optionally cauliflower rice as sides.

Step 10

Garnish with sesame seeds and chopped green onions before serving. Enjoy your low-carb vegan teriyaki chicken!

Nutrition Facts

Serving size	(1165.8g)

Amount per serving	% Daily Value*
Calories	924.6

Total Fat 48.6g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 1226.1mg	0%
Total Carbohydrate 99.4g	0%
Dietary Fiber 33.4g	0%
Total Sugars 23.8g
Protein 54.8g	0%

Vitamin D 0IU	0%
Calcium 511.4mg	0%
Iron 10.1mg	0%
Potassium 2231.9mg	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: 41.5%

Protein: 20.8%

Carbs: 37.7%