clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Chicken Teriyaki

  • Author: 💚 Liz
  • Total Time: 18 minutes
  • Yield: 4 cups 1x
  • Diet: Vegan


1 pan +  3 ingredients make this incredible Vegan Chicken Teriyaki ready in under 20 minutes. A perfect weeknight meal!


Units Scale


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Store: Refrigerate leftovers 3-4 days in an airtight container, or freeze up to 3 months in a freezer-safe container.


  • 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