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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!
There are some recipes that can win over even the biggest meat lovers, and I’m convinced this is one of them. It starts with my vegan chicken. No introduction needed. It’s earned over 90 five-star reviews over the years, and every single one of them is well deserved.
After being shredded into thin strips, it’s marinated in a flavor-packed teriyaki marinade that’s garlicky, gingery, and finished with a touch of five-spice powder for extra depth. It’s not a traditional ingredient in teriyaki sauce, but I think it takes the flavor to the next level. To be honest, I love everything flavored with five-spice.
Then, all that’s left to do is pan-fry it until beautifully caramelized. Serve it over a bowl of rice, or stuff it into sandwiches, tacos, or wraps!
⭐️ Why You’ll Love This Vegan Chicken
- The marinade does all of the work. Just shred, toss, and let the marinade do its magic! An overnight soak is all it takes for the vegan chicken to absorb all of those sweet, salty, gingery, and nutty flavors.
- A convincing texture. The chicken is neither too soft nor mushy. Instead, it has that fibrous texture with the right amount of chew, no matter how long you marinate it.
- Meal-prep friendly. Short on time or don’t feel like spending hours in the kitchen for dinner? Once marinated, this vegan chicken needs just 5 minutes in a pan. In the meantime, cook some rice or noodles, and you’ll have a high-protein meal that’s ready in less than 30 minutes.
🍗 Notes on Ingredients
Here is what you will need to make this recipe. You can find the exact measurements in the recipe card located at the bottom of this post.
- Vegan Chicken – This recipe starts with homemade vegan chicken. Its texture holds up very well, and it doesn’t become mushy once marinated. Store-bought chicken strips also work – Tofurk’s Chick’n or Gardein’s Chick’n strips are great options.
➜ Note: If you’re using my chicken recipe, you’ll need one loaf (of the two it yields) for one batch of the marinade. - Soy sauce – Adds depth and umami.
- Maple syrup – I like to use maple syrup to add a subtle caramel depth and balance the saltiness. White sugar or agave syrup work but won’t bring the same depth.
- Sesame oil – Use toasted, not raw sesame oil. Toasted sesame oil has an amber color and is intensely nutty.
- Five spice – A blend of star anise, cloves, and cinnamon, among other spices. It’s not a typical ingredient in teriyaki sauce, but that’s what sets mine apart. It adds complexity with warm, slightly floral notes.
- Fresh ginger and garlic – Fresh only! Powdered ginger and garlic powder don’t have the same brightness and would overpower the marinade. Pick ginger that has smooth skin and fresh, juicy flesh.
🥣 How to Make Vegan Teriyaki Chicken
- Make the marinade. Add the soy sauce, maple syrup, toasted sesame oil, ginger, garlic, and five spice in a small bowl.
- Whisk until well combined. The marinade will taste too salty. This is normal.
- 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.
- Sauté. Heat a non-stick pan over medium heat. Once hot, add the chicken and the marinade.
- Cook for 5-7 minutes, stirring regularly until almost no liquid remains and the chicken is slightly caramelized.
📔 Tips
Here are some tips to help you get the best results:
- Shred it into thin strips. To help the vegan chicken fully absorb the marinade, I highly recommend shredding it into very thin strips rather than thick pieces. If the strips are too thick, the center won’t absorb the marinade.
- Let the chicken marinate overnight. 6 hours is the minimum, but this is one of those recipes where patience really pays off. Marinating overnight (8-12 hours) gives the best results, as the strips have enough time to fully soak up the marinade.
- Flip the freezer bag halfway through. Since the marinade naturally settles at the bottom of the bag, I have two tips. First, lay the bag flat in the fridge so more of the chicken strips are in contact with the marinade. Second, flip the bag halfway through marinating to make sure every piece can absorb the marinade.
🍚 Serving Suggestions
Over steamed rice. The classic! Jasmine is our favorite, but any short-grain rice works. Garnish with sesame seeds and chopped green onions.
With noodles. Toss soba or thin noodles with your favorite noodle sauce (I usually mix soy sauce with sesame oil, maple syrup, and a squeeze of lime), add chicken strips, chopped fresh herbs, and toss to combine.
In a bowl. Make a large, nourishing bowl by using rice or your favorite cooked grain as a base. Then, add steamed or sautéed greens such as pak choy, broccoli, or spinach, top with teriyaki chicken, and finish with a sprinkle of sesame seeds and chopped green onions.
In a wrap or sandwich. Layer into a wrap or sandwiches with chopped lettuce, shredded cabbage or carrots, sliced cucumber, vegan mayo, and a drizzle of chili sauce.
❄️ How to Store
- Fridge: Store the cooked teriyaki chicken in an airtight container for up to 5 days. You can reheat it for a few minutes in a skillet or use it cold in sandwiches and wraps.
- Meal prep: You can store the marinated chicken for up to 5 days and cook it right before serving.
💬 FAQs
Yes. The marinade still tastes great without the five-spice powder.
Yes. You can use your favorite store-bought vegan chicken. Just one thing to note: use lightly seasoned or non-seasoned vegan chicken. I like the ones from Tofurky and Gardein.
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Vegan Teriyaki Chicken
Ingredients
- 11.3 ounces (320 g) vegan chicken
- 1/4 cup (60 ml) soy sauce
- 3 tbsp (45 ml) maple syrup
- 1 and 1/2 tbsp (22 ml) toasted sesame oil
- 2 cloves of garlic minced
- 2 tsp grated fresh ginger
- 1/4 tsp five spice powder
Instructions
- 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.
Notes
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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