One pan and only three ingredients make this incredible Vegan Chicken Teriyaki that’s the perfect dish on your table in 20 minutes or less. Use homemade or store-bought teriyaki sauce--this truly luscious and delicious meal might become your new go-to.
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Hey Internet, I am so jazzed about this new recipe! Literally--it’s so good, my husband told me over and over he loved it and honestly I love it too.
This easy vegan chicken teriyaki is so sweet and savory, chewy and sticky, saucy and delicious. I like to serve it with steamed broccolini or broccoli (though roasted is really good too) and rice.
Before I went vegan, I LOVED chicken teriyaki. I got it all the time from takeout places but never thought to make it myself.
I’ve looked at recipes for regular chicken teriyaki and there’s often lots of steps or extra ingredients--but this vegan version is much easier.
No, I mean it’s really easy. The TL;DR version of this recipe is to soak, squeeze, dry fry, and coat the vegan chicken in teriyaki sauce and boom you’re done.
And the long version isn’t hard at all. That’s thanks to the main ingredient: soy curls.
I LOVE Butler Soy Curls. Soy curls are made from whole soybeans and come in dehydrated form so they’re easy to store and last a long time.
Oh, and I have to say, I kind of already have a recipe like this: vegan teriyaki chik’n with brussels sprouts which is made with oyster mushrooms as the base. Still very good, and a little more whole food plant based.
But this recipe for vegan teriyaki chicken feels more authentic to the taste of actual takeout-style teriyaki chicken. And I’m obsessed with it. It’s also more pantry friendly since mushrooms go bad quickly.
Anyway, let’s get into this (very simple) recipe.
What You’ll Need
- Soy curls: Butler soy curls are the base of this simple dish. I used a whole pack of them and discarded the powder at the bottom of the bag. The small crumbles I save and use whenever I make soup, chili, or like a vegan meat sauce. If you prefer not to use soy curls you could use baked or air fried tofu (or even puffed tofu), seitan chicken, a store-bought vegan chicken product like Gardein tenders, or even chickpeas.
- Vegan chicken broth or vegetable broth: I like to use vegan chicken broth for this recipe so I can have that particular flavor. I use Better Than Bouillon No Chicken Base mixed with water. The soy curls won’t absorb all of it so I usually strain it into a jar and use it in a soup or sauce later in the week (can also be frozen). You could alternatively use vegetable broth or if you’re really in a pinch, water will work. I just like to do broth because I feel like it gives the overall dish more flavor.
- Vegan Teriyaki Sauce: But the REAL flavor of this dish comes from the sauce. I like to use my 5 minute homemade vegan teriyaki sauce. I use this sauce for everything vegan teriyaki and it’s amazing. But store-bought will also work. You can also use the method of this recipe with any sauce, such as my vegan sweet and sour sauce.
How to Make Vegan Chicken Teriyaki
- Start by soaking your soy curls in the broth. Add the soy curls to a medium bowl, discarding any of the powder at the bottom of the bag. I like to save the small crumbles for other recipes, but you can keep them in this recipe if you prefer. Cover the soy curls with the broth and mix gently. Let sit for 10-12 minutes.
- Working with one handful at a time, gently squeeze the excess broth out of the soy curls and set aside. You don’t have to go crazy getting them dry--just squeeze out the majority of the liquid, whatever comes out in 1-2 squeezes.
- Strain out the excess broth--I like to save it in a jar and use it in soup, rice, or other things throughout the week or it can be frozen for later use.
- Heat a large nonstick skillet over medium high heat and add the soy curls. I don’t use oil when I do this because I feel like the soy curls absorb the oil and stay kind of wet. The dry frying technique really helps to brown the soy curls.
- Cook them in the pan for 5-6 minutes, stirring occasionally. Let them get a little browned--if you notice them starting to burn, turn the heat way down.
- Add the teriyaki sauce. If using my homemade vegan teriyaki sauce (internal link), it should cook down in about 2 minutes. Store-bought could take a bit longer depending on the ingredients of that particular brand. But just cook it down over medium high heat unil it gets thick and sticky. Remove from heat.
- That’s it! Serve how you like--I like to serve my teriyaki soy curls with white jasmine rice and steamed broccolini or broccoli. Garnish with chopped green onions and sesame seeds and enjoy.
- Refrigerate leftovers 3-4 days in an airtight container, or freeze up to 3 months in a freezer-safe container.
More Vegan Chinese-Takeout Inspired Recipes
I love making vegan Chinese takeout inspired food. While this vegan chicken teriyaki is definitely not authentic Chinese food, more like American Chinese restaurant food, many people including myself grew up loving some of these dishes. So I decided it was definitely worthwhile to veganize and share my favorites.
If you like these teriyaki soy curls, you’ll probably like my:
- Vegan General Tso’s (also soy curl based)
- Vegan Orange Chicken
- Sweet and Sour Tofu
- Puffed Tofu
- Vegan Beef and Broccoli
- Sticky Tofu
- Veggie Lo Mein
- Vegan Teriyaki Chicken with optional Brussels sprouts
- Garlic Noodles
- Vegan Kung Pao
- Tofu Adobo
- Teriyaki Cauliflower Wings (more like Chinese takeout and American fusion)
- Tofu Poke Bowl with Sesame Ginger Sauce
- Vegan Drunken Noodles
Anything Else?
As always, I hope you love this recipe--I know I do, and Mr. Zardyplants does too. It warmed my heart that he just kept telling me it was so good. :)
This Vegan Teriyaki Chicken is:
- Sweet
- Sticky
- Saucy
- Savory
- Cozy
- Satisfying
- Surprisingly healthy
- And oh so delicious!
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
<3 Liz
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Vegan Chicken Teriyaki
- Total Time: 18 minutes
- Yield: 4 cups 1x
- Diet: Vegan
Description
1 pan + 3 ingredients make this incredible Vegan Chicken Teriyaki ready in under 20 minutes. A perfect weeknight meal!
Ingredients
- 8 ounce bag of Butler Soy Curls (see note 1 for substitutions)
- 4 cups vegan chicken broth (see note 2)
- 2 cups vegan teriyaki sauce (homemade or store bought)
Instructions
- Rehydrate soy curls: Start by soaking your soy curls in the broth. Add the soy curls to a medium bowl, discarding any of the powder at the bottom of the bag. I like to save the small crumbles for other recipes, but you can keep them in this recipe if you prefer. Cover the soy curls with the broth and mix gently. Let sit for 10-12 minutes.
- Squeeze out excess liquid: Working with one handful at a time, gently squeeze the excess broth out of the soy curls and set aside. You don’t have to go crazy getting them dry--just squeeze out the majority of the liquid, whatever comes out in 1-2 squeezes.
- Save broth: Strain out the excess broth--I like to save it in a jar and use it in soup, rice, or other things throughout the week or it can be frozen for later use.
- Dry fry: Heat a large nonstick skillet over medium high heat and add the soy curls. I don’t use oil when I do this because I feel like the soy curls absorb the oil and stay kind of wet. The dry frying technique really helps to brown the soy curls.
- Lightly brown: Cook them in the pan for 5-6 minutes, stirring occasionally. Let them get a little browned--if you notice them starting to burn, turn the heat way down.
- Get saucy: Add the teriyaki sauce. If using my homemade vegan teriyaki sauce, it should cook down in about 2 minutes. Store-bought could take a bit longer depending on the ingredients of that particular brand. But just cook it down over medium high heat unil it gets thick and sticky. Remove from heat.
- Serve: That’s it! Serve how you like--I like to serve my teriyaki soy curls with white jasmine rice and steamed broccolini or broccoli. Garnish with chopped green onions and sesame seeds and enjoy.
- Store: Refrigerate leftovers 3-4 days in an airtight container, or freeze up to 3 months in a freezer-safe container.
Notes
- Note 1: Butler soy curls are the base of this simple dish. I used a whole pack of them and discarded the powder at the bottom of the bag. The small crumbles I save and use whenever I make soup, chili, or like a vegan meat sauce. If you prefer not to use soy curls you could use baked or air fried tofu (or even puffed tofu), seitan chicken, a store-bought vegan chicken product like Gardein tenders, or even chickpeas.
- Note 2: I like to use vegan chicken broth for this recipe so I can have that particular flavor. I use Better Than Bouillon No Chicken Base mixed with water. The soy curls won’t absorb all of it so I usually strain it into a jar and use it in a soup or sauce later in the week (can also be frozen). You could alternatively use vegetable broth or if you’re really in a pinch, water will work. I just like to do broth because I feel like it gives the overall dish more flavor.
- Note 3: But the REAL flavor of this dish comes from the sauce. I like to use my 5 minute homemade vegan teriyaki sauce. I use this sauce for everything vegan teriyaki and it’s amazing. But store-bought will also work. You can also use the method of this recipe with any sauce, such as my vegan sweet and sour sauce.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Chinese, American
Keywords: vegan, teriyaki, soy curls, vegan chicken teriyaki, vegan teriyaki chicken, teriyaki soy curls, easy vegan dinner
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