Low Sodium Vegan Teriyaki Chicken

Discover the perfect balance of flavor and health with this irresistible Low Sodium Vegan Teriyaki Chicken recipe! Crafted with protein-packed soy curls and a homemade teriyaki sauce, this dish is delightfully sticky, savory, and sweet without the overload of sodium found in traditional versions. The sauce features a rich blend of low-sodium soy sauce (or coconut aminos), maple syrup, and rice vinegar, elevated with the zing of fresh ginger and garlic. Quick and easy to prepare, this recipe comes together in just 35 minutes, making it a great option for weeknight dinners. Serve it over fluffy rice or alongside steamed vegetables, and top with sesame seeds and green onions for a stunning finish. Perfect for those following a vegan diet, seeking low-sodium meals, or simply craving a healthier twist on a classic favorite!

Nutriscore Rating: 87/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups Soy curls
• 4 cups Low-sodium vegetable broth
• 2 cups Water
• 2 tablespoons Low-sodium soy sauce (or coconut aminos for less sodium)
• 3 tablespoons Maple syrup
• 1.5 tablespoons Rice vinegar
• 1 teaspoon Toasted sesame oil
• 1 teaspoon Fresh ginger, minced
• 2 cloves Garlic, minced
• 2 tablespoons Cornstarch
• 2 tablespoons Water (for cornstarch slurry)
• 1 teaspoon Sesame seeds (optional, for garnish)
• 2 tablespoons Green onions, thinly sliced (optional, for garnish)
• 2 cups Cooked rice or steamed vegetables (optional, for serving)

Directions

Step 1

In a large mixing bowl, add soy curls and cover with a mixture of 4 cups low-sodium vegetable broth and 2 cups water. Let them hydrate for 10-15 minutes until soft and plump.

Step 2

Drain the soy curls and squeeze out excess liquid gently. Set aside.

Step 3

In a small saucepan, whisk together the low-sodium soy sauce (or coconut aminos), maple syrup, rice vinegar, sesame oil, minced ginger, and minced garlic. Place the saucepan on medium heat and bring to a gentle simmer.

Step 4

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk the slurry into the simmering sauce. Cook for 1-2 minutes until the sauce thickens. Remove from heat and set aside.

Step 5

Heat a non-stick skillet or wok over medium-high heat. Lightly brush or spray with oil (if desired for texture). Add the hydrated soy curls and cook for 5-7 minutes, stirring frequently, until browned and slightly crisped.

Step 6

Reduce the heat to medium and pour the teriyaki sauce over the soy curls. Toss to coat evenly and cook for another 2-3 minutes until the sauce is absorbed and the soy curls are sticky and flavorful.

Step 7

Serve the vegan teriyaki chicken over cooked rice or alongside steamed vegetables, if desired. Top with sesame seeds and green onions for garnish.

Step 8

Enjoy your low-sodium vegan teriyaki chicken!

Nutrition Facts

Serving size	(2535.7g)

Amount per serving	% Daily Value*
Calories	2902.0

Total Fat 79.6g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1667.3mg	0%
Total Carbohydrate 349.7g	0%
Dietary Fiber 98.9g	0%
Total Sugars 60.7g
Protein 192.1g	0%

Vitamin D 0IU	0%
Calcium 1442.8mg	0%
Iron 31.2mg	0%
Potassium 6033.9mg	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: 24.8%

Protein: 26.6%

Carbs: 48.5%