Whole30 Vegan Teriyaki Chicken

Transform your plant-based dinner game with this incredibly flavorful Whole30 Vegan Teriyaki Chicken recipe! Made with tender, shredded young green jackfruit perfectly sautéed and coated in a luscious homemade teriyaki sauce, this dish delivers all the bold, umami-rich flavors of traditional teriyaki chicken, minus the meat. The sauce combines coconut aminos, unsweetened pineapple juice, fresh ginger, and rice vinegar, creating a mouthwatering balance of sweet and savory—all thickened naturally with arrowroot powder for a glossy finish. Garnished with sesame seeds and green onions, this dish is not only Whole30-compliant but also paleo-friendly, gluten-free, and soy-free. Pair it with your favorite low-carb side like cauliflower rice or steamed veggies for a wholesome, satisfying meal that’s sure to impress!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Young green jackfruit (canned, in water or brine)
• 2 tablespoons Arrowroot powder (or tapioca starch)
• 0.5 cup Coconut aminos
• 0.25 cup Pineapple juice (unsweetened)
• 2 tablespoons Rice vinegar
• 1 teaspoon Fresh ginger (grated)
• 2 cloves Minced garlic
• 1 teaspoon Sesame oil (toasted)
• 0.5 cup Water
• 2 tablespoons Avocado oil (or another Whole30-compliant oil)
• 1 teaspoon Sesame seeds (optional, for garnish)
• 2 tablespoons Green onions (sliced, for garnish)

Directions

Step 1

1. Drain and rinse the canned jackfruit thoroughly. Pat dry with paper towels, then use your hands or a fork to shred the jackfruit into smaller pieces that resemble pulled chicken. Remove any hard cores or seeds.

Step 2

2. Sprinkle the shredded jackfruit with 1 tablespoon of arrowroot powder and toss until evenly coated. This will help the jackfruit develop a light, crispy texture when cooked.

Step 3

3. Heat a large skillet over medium heat and add 1 tablespoon of avocado oil. Once hot, add the jackfruit and sauté for 8–10 minutes, stirring occasionally, until lightly browned. Remove from skillet and set aside.

Step 4

4. In a small mixing bowl, whisk together coconut aminos, pineapple juice, rice vinegar, grated ginger, minced garlic, sesame oil, and water. For extra thickness, whisk in the remaining 1 tablespoon of arrowroot powder until smooth.

Step 5

5. In the same skillet, heat the remaining 1 tablespoon of avocado oil over medium heat. Pour in the teriyaki sauce mixture and stir continuously until it starts to thicken, about 2–3 minutes.

Step 6

6. Add the browned jackfruit back into the skillet with the teriyaki sauce. Mix well to coat the jackfruit evenly in the sauce. Let simmer on low for 5–7 minutes, allowing the flavors to deepen.

Step 7

7. Taste and adjust seasoning if necessary. Remove from heat.

Step 8

8. Serve the vegan teriyaki 'chicken' topped with sesame seeds and sliced green onions. Pair with cauliflower rice, zucchini noodles, or steamed vegetables for a complete Whole30-compliant meal.

Nutrition Facts

Serving size	(876.3g)

Amount per serving	% Daily Value*
Calories	624.4

Total Fat 34.8g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3923.2mg	0%
Total Carbohydrate 72.6g	0%
Dietary Fiber 8.5g	0%
Total Sugars 35.1g
Protein 5.9g	0%

Vitamin D 0IU	0%
Calcium 128.7mg	0%
Iron 2.7mg	0%
Potassium 1333.4mg	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: 49.9%

Protein: 3.8%

Carbs: 46.3%