Vegan Teriyaki Chicken

Satisfy your takeout cravings with this irresistible Vegan Teriyaki Chicken, a plant-based twist on the classic dish that doesn’t skimp on flavor. Made with protein-packed soy curls, this recipe features a glossy, homemade teriyaki sauce crafted with tamari, maple syrup, garlic, and ginger for an authentic umami punch. The soy curls are lightly coated in cornstarch and pan-seared to achieve a crispy texture before being tossed in the thick, savory-sweet sauce. Garnished with toasted sesame seeds and fresh green onions, this dish is perfect served over fluffy steamed rice and paired with vibrant veggies for a wholesome meal. Ready in just 35 minutes, this vegan recipe is delightfully easy, gluten-free, and bursting with Asian-inspired flavors that everyone will love.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Soy curls
• 4 cups Hot water (for rehydrating soy curls)
• 2 tablespoons Cornstarch
• 2 tablespoons Neutral oil (e.g., avocado or vegetable oil)
• 0.25 cup Tamari (gluten-free soy sauce)
• 3 tablespoons Maple syrup
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 0.5 cup Water (for sauce)
• 1 teaspoon Cornstarch (for sauce thickening)
• 1 tablespoon Toasted sesame seeds
• 2 tablespoons Chopped green onions (for garnish)
• 2 cups Steamed rice (optional, for serving)
• 1 cup Steamed vegetables (optional, for serving)

Directions

Step 1

Place the soy curls in a large bowl and cover with 4 cups of hot water. Let them rehydrate for 10 minutes or until softened. Drain and gently press out excess water.

Step 2

Sprinkle the 2 tablespoons of cornstarch over the rehydrated soy curls and toss to coat evenly. This will help crisp them up during cooking.

Step 3

Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the soy curls and cook for 6–8 minutes, stirring occasionally, until golden and slightly crisp. Remove from the skillet and set aside.

Step 4

In a small bowl, whisk together the tamari, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and 1/2 cup water to make the teriyaki sauce.

Step 5

In another small bowl, mix 1 teaspoon of cornstarch with a splash of water to create a slurry. Set aside.

Step 6

Reduce the heat to medium and pour the teriyaki sauce mixture into the same skillet. Bring to a gentle simmer and stir well.

Step 7

Add the cornstarch slurry to the simmering sauce and stir constantly until the sauce thickens, about 1–2 minutes.

Step 8

Return the cooked soy curls to the skillet and toss them in the thickened teriyaki sauce, ensuring they're evenly coated.

Step 9

Sprinkle toasted sesame seeds over the soy curls and stir gently to combine.

Step 10

Serve the vegan teriyaki chicken over steamed rice or alongside steamed vegetables. Garnish with chopped green onions for added flavor and presentation.

Nutrition Facts

Serving size	(1553.4g)

Amount per serving	% Daily Value*
Calories	2391.9

Total Fat 73.3g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 8.1g
Cholesterol 0mg	0%
Sodium 4693.5mg	0%
Total Carbohydrate 326.0g	0%
Dietary Fiber 6.0g	0%
Total Sugars 55.0g
Protein 125.7g	0%

Vitamin D 0IU	0%
Calcium 598.4mg	0%
Iron 21.9mg	0%
Potassium 2714.8mg	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: 26.7%

Protein: 20.4%

Carbs: 52.9%