This vegan teriyaki chicken features crispy seitan chunks cooked in an umami-packed sauce. Ready in 15 minutes, it makes a great low-effort weeknight dinner.
This dish is great served on a bed of rice with vegetable sides, such as my soy sauce green beans, Asian cucumber salad, or Chinese vegetable soup.
Seitan is one of my favorite meat substitutes. It has a unique, meaty texture and is incredibly high in protein; I use it often in recipes like vegan Italian sausages, vegan gyros, and seitan kebabs.
This vegan teriyaki chicken takes my vegan chicken breast to the next level! It is saucy, umami, and so flavorful that even my non-vegan family adores it.
Although great as it is, we love serving it with cucumber maki to make a more satisfying meal.
💚Why you will love vegan teriyaki chicken
- Saucy, hearty, and bursting with flavors
- Packed with plant protein
- Fuss-free, requires minimal prep, and ready in 15 minutes
What you will need
- Seitan - Make a batch of my Instant Pot seitan or vegan chicken breast. For convenience, use store-bought seitan.
- Mirin - Can be substituted with sake, or rice vinegar (as an alcohol-free alternative). You may need to add more maple syrup to taste.
📃Ingredient substitutions and add-ins
Seitan - You can replace seitan with other plant proteins, including pan-fried tofu or tempeh, soy curls, or vegan chicken pieces. Or, check out my baked teriyaki tofu or teriyaki tofu stir-fry.
Add vegetables - Bulk it up by adding your choice of veggies, such as blanched broccoli, cauliflower, carrots, bell peppers, or asparagus. I recommend doubling the sauce and adding enough to coat all ingredients.
Teriyaki sauce - For added convenience, use store-bought teriyaki sauce.
Spice it up - Add a generous pinch of chili flakes to your dish. Or, make my spicy teriyaki sauce.
🔪How to make
Step 1: Add all seasonings needed for the sauce and mix well.
Step 2: Add seitan cubes and cornstarch to a bag. Toss until the cubes are well coated.
Step 3: Heat a tablespoon of oil in a skillet over medium-high heat. Sear for 2-3 minutes on each side until both sides are golden. Set aside.
Step 4: Add ginger and garlic to a pan and fry until aromatic.
Step 5: Add sauce to the pan and cook until the sauce is thick and glossy.
Step 6: Serve your vegan teriyaki chicken with rice and vegetables and enjoy while warm.
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✔Helpful tips
- Use a large pan - This ensures that seitan cubes can cook and crisp up properly.
- Best served fresh - Teriyaki seitan is best enjoyed right after cooking, when edges are still crispy. Leftovers can be refrigerated for 2-3 days, but note that seitan would lose its crispiness.
- Meal prep suggestion - Batch make teriyaki sauce by multiplying the ingredients. They can be refrigerated for a week. You could also prep vegan chicken breast ahead of time, or use store-bought vegan chicken.
- Serving ideas - It pairs well with rice and your choice of vegetables, including blanched broccoli and Yasai Itame. Complete the meal with a bowl of cabbage miso soup.
📖 Recipe
Vegan Teriyaki Chicken (teriyaki seitan)
Ingredients
For teriyaki sauce
Other ingredients
- ½ batch seitan chicken or 8 oz store-bought seitan
- ½ tablespoon cornstarch
- 3 cloves garlic minced
- 1 tablespoon minced ginger
Instructions
- Make your sauce by combining all ingredients needed. Mix well.⅓ cup water, 3 tablespoons soy sauce, 3 tablespoons mirin , 1 tablespoon maple syrup, 1 teaspoon sesame oil
- Place your seitan chunks and cornstarch in a zip-top bag. Seal and toss the bag until seitan are well-coated.½ batch seitan chicken , ½ tablespoon cornstarch
- Heat up ½ a tablespoon of neutral tasting oil in a non-stick pan on medium-high heat.
- Add seitan cubes to the pan, and sear for 2-3 minutes on each side, until both sides are golden brown. Remove from pan and set aside.
- In the same pan, add in another ½ tablespoon of oil. Saute garlic and ginger for 1-2 minutes, or until fragrant.3 cloves garlic, 1 tablespoon minced ginger
- Add in sauce along with the pan-fried seitan. Toss until everything is well-mixed. Cooked until sauce thickens before removing from heat.
- Serve vegan teriyaki chicken with some steamed rice and enjoy!
Notes
- Use a large pan - This ensures that seitan cubes can cook and crisp up properly.
- Best served fresh - Teriyaki seitan is best enjoyed right after cooking, when edges are still crispy. Leftovers can be refrigerated for 2-3 days, but note that seitan would lose its crispiness.
- Meal prep suggestion - Batch make teriyaki sauce by multiplying the ingredients. They can be refrigerated for a week. You could also prep vegan chicken breast ahead of time, or use store-bought vegan chicken.
- Serving ideas - It pairs well with rice and your choice of vegetables, including blanched broccoli and Yasai Itame. Complete the meal with a bowl of cabbage miso soup.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
John says
Really tasty marinade! Thanks Mee Sha!