Paleo Vegan Teriyaki Chicken

Indulge in the bold, savory flavors of this Paleo Vegan Teriyaki "Chicken," a plant-based twist on the classic dish that's packed with wholesome ingredients and free from gluten, soy, and refined sugars. Shredded young green jackfruit serves as the perfect chicken substitute, soaking up a luscious homemade teriyaki sauce made from coconut aminos, unsweetened pineapple juice, and a touch of natural sweetness from date paste. Gluten-free arrowroot starch thickens the sauce to perfection, while garlic and ginger add aromatic depth. Ready in just 40 minutes, this recipe is a time-saving weeknight dinner that pairs beautifully with cauliflower rice or steamed vegetables for a nutrient-rich, satisfying meal. Garnish with sesame seeds and green onions for a pop of freshness and visual appeal, and enjoy the ultimate fusion of Paleo and Vegan cuisines in every bite!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Young green jackfruit (canned, in water or brine)
• 80 ml Coconut aminos
• 60 ml Pineapple juice (unsweetened)
• 2 tablespoons Date paste
• 1 tablespoon Apple cider vinegar
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 teaspoon Arrowroot starch
• 2 teaspoons Water
• 1 tablespoon Coconut oil
• 1 teaspoon Sesame seeds (optional, for garnish)
• 2 tablespoons Green onions (sliced, optional for garnish)

Directions

Step 1

Drain and rinse the jackfruit. Pat it dry and use your hands or a fork to shred the jackfruit into smaller, chicken-like pieces. Remove any hard core parts but keep the seeds—they’re edible.

Step 2

In a medium bowl, whisk together the coconut aminos, pineapple juice, date paste, apple cider vinegar, minced garlic, and grated ginger. This is your teriyaki sauce.

Step 3

In a small bowl, make a slurry by mixing the arrowroot starch with water. Set aside.

Step 4

Heat a large skillet over medium heat and add the coconut oil.

Step 5

Once the oil is hot, add the shredded jackfruit to the skillet. Sauté for 8-10 minutes, stirring occasionally, until the jackfruit starts to brown slightly and crisp up at the edges.

Step 6

Reduce the heat to low and pour the teriyaki sauce over the jackfruit. Stir well to coat all the pieces.

Step 7

Simmer the mixture for 5 minutes, allowing the flavors to meld.

Step 8

Add the arrowroot slurry to the skillet and stir well. Continue cooking for another 2-3 minutes, or until the sauce thickens to your desired consistency.

Step 9

Remove from heat and garnish with sesame seeds and sliced green onions, if desired.

Step 10

Serve hot over a bed of cauliflower rice or alongside steamed vegetables for a complete Paleo Vegan meal.

Nutrition Facts

Serving size	(636.3g)

Amount per serving	% Daily Value*
Calories	451.3

Total Fat 16.0g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2846.4mg	0%
Total Carbohydrate 73.2g	0%
Dietary Fiber 9.3g	0%
Total Sugars 44.7g
Protein 6.1g	0%

Vitamin D 0IU	0%
Calcium 124.5mg	0%
Iron 2.9mg	0%
Potassium 1341.1mg	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: 31.2%

Protein: 5.3%

Carbs: 63.5%