Soy-Free Vegan Teriyaki Chicken

Experience the ultimate plant-based comfort food with this Soy-Free Vegan Teriyaki Chicken, a delicious and wholesome alternative to traditional teriyaki dishes. Crafted with tender young jackfruit, this recipe mimics the texture and savory satisfaction of chicken while remaining completely vegan and free from soy. The star of the flavorful teriyaki sauce is coconut aminos, offering a naturally gluten-free and soy-free twist, sweetened lightly with maple syrup and complemented by the zing of fresh ginger and garlic. A quick cornstarch slurry brings the sauce to a glossy perfection, coating every bite of jackfruit with irresistible richness. Garnished with toasted sesame seeds and fresh green onions, this dish is as visually stunning as it is tasty. Perfect served over fluffy steamed rice or paired with stir-fried veggies, this 45-minute meal is a must-try for anyone craving a healthy, allergen-friendly take on teriyaki.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Canned young jackfruit (in water or brine, not syrup)
• 2 tablespoons Avocado oil (or any neutral oil)
• 1 cup Coconut aminos
• 1 tablespoon Maple syrup
• 2 teaspoons Rice vinegar
• 2 cloves Garlic (grated or finely minced)
• 1 teaspoon Fresh ginger (grated or finely minced)
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 cup Vegetable broth
• 1 teaspoon Sesame oil
• 2 tablespoons Green onions (chopped, for garnish)
• 1 tablespoon Toasted sesame seeds (for garnish)

Directions

Step 1

Drain and rinse the canned young jackfruit thoroughly. Using your fingers or a fork, shred the jackfruit into smaller pieces, discarding any hard seeds or tough core sections.

Step 2

In a large skillet or non-stick pan, heat the avocado oil over medium heat. Add the shredded jackfruit and sauté for about 5 minutes, stirring occasionally, until lightly browned.

Step 3

In a small bowl, whisk together the coconut aminos, maple syrup, rice vinegar, garlic, ginger, and vegetable broth until well combined.

Step 4

Pour the sauce mixture over the sautéed jackfruit. Stir well to ensure the jackfruit is evenly coated. Reduce the heat to low, cover the pan, and let it simmer for 15 minutes to allow the jackfruit to absorb the flavors.

Step 5

In a separate small bowl, mix the cornstarch with the water to create a slurry. Gradually stir the slurry into the simmering jackfruit and sauce mixture to thicken. Cook for an additional 5 minutes, stirring occasionally, until the sauce has reached your desired consistency.

Step 6

Drizzle the sesame oil over the jackfruit teriyaki and stir well to incorporate.

Step 7

Remove the skillet from heat and garnish the dish with chopped green onions and toasted sesame seeds.

Step 8

Serve the soy-free vegan teriyaki chicken over steamed rice or alongside stir-fried vegetables for a complete meal.

Nutrition Facts

Serving size	(1077.8g)

Amount per serving	% Daily Value*
Calories	919.8

Total Fat 47.5g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 6.6g
Cholesterol 0mg	0%
Sodium 6491.2mg	0%
Total Carbohydrate 105.8g	0%
Dietary Fiber 11.3g	0%
Total Sugars 66.9g
Protein 10.6g	0%

Vitamin D 0IU	0%
Calcium 265.3mg	0%
Iron 5.1mg	0%
Potassium 1859.7mg	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: 47.9%

Protein: 4.7%

Carbs: 47.4%