Vegan Teriyaki Chicken
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!
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
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.
Nutrition
Serving: 1 serving | Calories: 360 kcal | Carbohydrates: 33 g | Protein: 28 g | Fat: 13 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 3 g | Sodium: 1398 mg | Potassium: 234 mg | Fiber: 4 g | Sugar: 13 g | Vitamin A: 1 IU | Vitamin C: 0.3 mg | Calcium: 95 mg | Iron: 2 mg
