vegan teriyaki chicken

Vegan teriyaki "chicken" soy curls are saucy, sweet, and delicious. Using soy curls instead of chicken, nobody will miss the meat! Ready in just 20 minutes, serve this high protein dish with rice for a perfect weeknight dinner. 

Vegan Teriyaki "Chicken" Soy Curls 

water

dry soy curls

sesame oil

soy sauce

vegetable broth (sub water)

coconut sugar (sub brown sugar)

rice vinegar

garlic powder

ginger

cornstarch

Rice

onions

Sesame seeds

Lime wedges

Rehydrate the soy curls

In a small pot, bring the water to a boil. Once boiling, remove from heat, add the soy curls, cover with a lid, and soak for 8 minutes. They should be fully hydrated and tender. Drain the soy curls to remove excess water and set aside. 

Make the teriyaki sauce

In a small pot, add all the ingredients for the teriyaki sauce except for the cornstarch. Bring to a rolling simmer over medium heat and simmer for 3 minutes, constantly stirring with a wooden spoon. Then mix in the cornstarch slurry, stir for 30 seconds, and remove from heat. The sauce should be thick and sticky, and will continue to thicken as it cools.  

Cook the teriyaki soy curls

In a large pan, add a little sesame oil over medium high heat. Add the soy curls and sauté about 5 minutes until lightly browned. Pour in the teriyaki sauce, stirring to coat the soy curls. 

Serve

Enjoy these teriyaki soy curls with rice or vegetables, sprinkled with green onions, topped with sesame seeds, or as desired. These will last about 5 days in the fridge.  

Meet your new weeknight obsession. This vegan teriyaki chicken uses homemade vegan chicken coated in a sweet, savory marinade made with soy sauce, maple syrup, garlic, ginger, and a touch of five-spice. Marinate it overnight and pan-fry it until sticky and caramelized!

Vegan Teriyaki Chicken

chicken

maple syrup

1 and 1/2 tbsp toasted sesame oil

garlic

tsp five spice powder

Shred the vegan chicken. Start by shredding the vegan chicken into very thin strips, no thicker than 1/2-inch (1.3 cm) and about 2.5 inches (6.3 cm) long.

Make the marinade. Add the soy sauce, maple syrup, toasted sesame oil, chopped garlic, grated ginger, and five spice to a small bowl. Whisk until well combined. 

Marinate the chicken. Add the chicken strips to a freezer bag or large baking dish. Pour in the marinade and toss to coat. Allow the vegan chicken to marinate overnight (or for at least 6 hours). Lay the bag flat in the fridge and flip it once halfway through marinating.

Sauté. Heat a non-stick skillet over medium heat. Once hot, add the chicken and the marinade, and sauté for 5-7 minutes, stirring regularly until almost no liquid remains. The chicken should appear sticky and slightly caramelized.

Serve. Serve the teriyaki chicken over white rice and garnish with toasted sesame seeds and chopped green onions.

You can store this cooked teriyaki chicken in an airtight container for up to 5 days.

The flavor was addictive! My family loved it. I ended up eating way more rice than usual lol. Definitely making this again soon.

Top 2 vegan teriyaki chicken recipes from across the web

The most viewed vegan teriyaki chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Teriyaki "Chicken" Soy Curls

Vegan Teriyaki Chicken

Top 2 vegan teriyaki chicken recipes from across the web

The most viewed vegan teriyaki chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Teriyaki "Chicken" Soy Curls

Vegan Teriyaki Chicken

The most viewed vegan teriyaki chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine