bowl of vegan chicken teriyaki with green beans and rice

Vegan Teriyaki Chicken

Just the smell of this delightfully crispy, saucy, wok-seared vegan teriyaki chicken is enough to get me drooling. It’s so reminiscent of the food court treat I loved as a kid, but made fully with plants! Simply blend up a sweet-and-salty teriyaki sauce and then add it to a hot wok with pieces of seared vegan chicken for a delicious dinner that’s great for meal prep.

What Is Vegan Teriyaki Chicken Made Of?

Here are the key ingredients in this dish:

Teriyaki sauce: This recipe uses my vegan teriyaki sauce recipe. You can certainly use store-bought sauce for a shortcut, but I find them to be overloaded with sugar and other not-so-great ingredients. My version is sweetened with dates, and it’s so easy to make a double or triple batch to keep in the freezer!

Vegan chicken: Store-bought options like Morningstar Farms, Gardein, and Daring are typically made from soy protein or vital wheat gluten. You can also make your own seitan-based chicken from my vegan chicken cutlet recipe.

Rice: Other grains like quinoa would work well too. I’ve also enjoyed it over steamed greens like cabbage, broccoli, and kale for a lighter option.

Can I Use Tofu In Place Of Chicken?

Yes! Feel free to use tofu instead of vegan chicken for this recipe. It will still turn out delicious and protein-packed. Simply fry up some cubed firm tofu in a nonstick skillet with a tablespoon of avocado oil until crispy, then add the sauce and finish the recipe as directed.

mason jar full of vegan teriyaki sauce with a knob of ginger and some sesame seeds next to it

How To Make Vegan Chicken Teriyaki

This is a two-step recipe. First, make the sauce. From there, it’s just cooking it all in a wok until it’s sticky and delicious!

1. Make the teriyaki sauce. It’s as easy as blending soaked dates with a handful of other ingredients, and then simmering for a few minutes to thicken it up.

2. Stir-fry the chicken in a wok. Heat some neutral oil in a hot wok or non-stick skillet on high. Add your vegan chicken and cook until it has a nice brown on the outside.

3. Reduce heat to medium and add the sauce. Continue cooking for 3-5 minutes until the sauce has thickened to your desired consistency.

Serving Suggestions

Serve the chicken hot over cooked rice, garnished with sesame seeds and green onions. I also love to include a steamed green vegetable on the plate (as pictured). Any of the following options are delicious:

  • Green beans
  • Broccoli
  • Bok choy
  • Cabbage

Craving more classic takeout dishes? Try these next:

bowl of vegan chicken teriyaki with green beans and rice

Vegan Teriyaki Chicken

Who doesn't have fond memories of this sticky sweet Japanese-American dish? From mall food courts to takeout on a Saturday night, chicken teriyaki hits every time. My vegan version is just as meaty and delicious!
Prep 30 minutes
Cook 10 minutes
Course Main Course
Cuisine Japanese

Equipment

  • wok
  • blender

Ingredients
  

For the stir fry
  • 1 tbsp avocado oil
  • 1 13.5-oz package vegan chicken (see note)
  • 1 cup vegan teriyaki sauce (see note)
For serving
  • cooked rice
  • sesame seeds
  • sliced green onions
  • steamed green beans or broccoli (optional)

Instructions
 

  • Heat a large wok or non-stick skillet over medium high heat and add the avocado oil. Add the vegan chicken and sear until all sides are nicely browned, about 4–5 minutes.
  • Reduce heat to medium and add the teriyaki sauce. Cook, tossing constantly, until the sauce has thickened and coated all the chicken.
  • Remove from heat and serve over rice.

Notes

Teriyaki sauce: You can find the teriyaki sauce recipe here.
Vegan chicken: For store-bought chicken options, use Morningstar Farms, Gardein, or Daring. For homemade, use my vegan chicken recipe.

Did you try this vegan teriyaki chicken recipe?

Let me know in the comments, and don’t forget to rate 5 stars!

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