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    Home » Mains & Entrees

    Flavorful Vegan Chicken Teriyaki Seitan

    Published: Oct 11, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Holding a plate containing rice, broccoli and teriyaki seitan with text on the upper half.
    2 images of teriyaki seitan served with rice and broccoli on a plate with text between pictures.

    Featuring crispy pan-fried seitan chunks cooked in a rich teriyaki sauce, this vegan teriyaki chicken is better than takeout! Quick to make and ready in 15 minutes, teriyaki seitan makes a great weeknight dinner.

    Teriyaki seitan served with brown rice and broccoli on a plate with chopsticks beside.

    Seitan is seriously one of the best meat substitute out there! I have used it to make vegan andouille sausages, Chinese stir-fries and now this amazing vegan teriyaki chicken.

    In this recipe, we will be coating seitan chunks in some cornstarch first, then lightly sear them until they are golden and crispy. Then, they will be coated in some homemade teriyaki sauce.

    Jump to:
    • 💚Why you will love this recipe
    • What you will need
    • 📃Notes/substitutions
    • 🔪How to make
    • ✔Helpful tips
    • ✨Variations/add-ins
    • 🍚How to serve
    • ❄Storing leftovers
    • ❔Commonly asked questions
    • 🍽More easy vegan Asian recipes
    • 📖 Recipe

    💚Why you will love this recipe

    • Utterly delicious and addictive - Salty, umami with a hint of sweetness, this vegan teriyaki chicken taste as good as, if not better than restaurant ones! It is family-friendly and meat-eater approved.
    • Super quick to fix - Everything is ready under 15 minutes (assuming you had pre-made seitan or using store-bought ones), and is perfect for a quick dinner.
    • Stores well and great for meal prep - Teriyaki seitan will last in the fridge for 5 days, and freeze well. Plus, the ingredients can be easily multiplied to make a bigger batch.
    • Insanely high in protein - Per serving contains a whopping 31g of protein!

    What you will need

    Ingredients needed like seitan, ginger, garlic, cornstarch and seasonings on a grey background.

    📃Notes/substitutions

    • Seitan - You can either make your own seitan chicken, or use store-bought ones. I prefer making it on my own as they are cheaper and fresher!
    • Soy sauce - You can use tamari in place. Use gluten-free or low sodium ones, if desired.
    • Maple syrup - Feel free to substitute it with other liquid sweeteners like agave syrup or honey, if not vegan.
    • Mirin - Sake is the next best substitute. You can even use dry sherry or rice vinegar, but might have to increase amount of maple syrup use to counteract the sourness.
    • Oil-free - Cook seitan chunks on a good non-stick pan without oil, and use ¼ cup broth or water to saute ginger and garlic. Omit sesame oil in sauce.

    🔪How to make

    Make your sauce by combining all ingredients needed. Mix well.

    Teriyaki sauce in a white bowl with a spoon on a grey background.

    Place your seitan chunks and cornstarch in a zip-top bag. Seal and toss the bag until seitan are well-coated.

    Heat up ½ a tablespoon of neutral tasting oil in a non-stick pan on medium high heat. Place coated seitan in one layer and cook for 2-3 minutes, or until lightly browned. Flip and cook for another 2-3 minutes on the other side. Set aside.

    Collage showing seitan cubes in a zip top bag and pan-fried seitan in a cast iron skillet.

    In the same pan, add in another ½ tablespoon of oil. Saute garlic and ginger for 1-2 minutes, or until fragrant.

    Add in sauce along with the pan-fried seitan. Toss until everything is well-mixed. Cooked until sauce thickens before removing from heat.

    Collage showing sauteing ginger and garlic and teriyaki seitan with wooden spatula in a skillet.

    Serve vegan teriyaki chicken with some steamed rice and enjoy!

    ✔Helpful tips

    • Do not skip coating your seitan in cornstarch! This step is essential in helping seitan to develop a crispy outer crust.
    • Use a large enough pan. This ensure that every seitan chunks are perfectly seared.
    • The teriyaki sauce is on the saltier side, so feel free to use a low sodium soy sauce or replace part of it with water if you want yours to be lower in sodium.
    • Adjust sauce accordingly. Play around with the ratio of ingredients used to suit your own taste. I also encourage you to give it a taste at the end and add more seasonings, if needed.
    • You can also use store-bought teriyaki sauce for a quicker version. You will need around 3-4 tablespoons, or to taste.

    ✨Variations/add-ins

    Not a fan of seitan? You can substitute with some cubed extra-firm tofu that has been drained and pressed instead. Like with seitan, coat tofu in cornstarch and pan-fry them for 2-3 minutes on each sides.

    Alternatively, you can use a package of store-bought vegan chicken strips instead.

    You can also add-in some steamed veggies or frozen veggies mix to this teriyaki seitan. You might have to double the ingredients for sauce.

    For a heartier meal, toss in some cooked noodles of choice like ramen, udon or soba. Do double the recipe for sauce to make sure that everything is coated.

    If you like spicy foods, you can add in a teaspoon or so of chili flakes or red pepper flakes.

    Vegan teriyaki chicken in a pan with wooden spatula topped with chopped green onion.

    🍚How to serve

    The simplest and best way to serve this vegan teriyaki chicken is with some freshly steamed rice alongside some steamed veggies. Simple yet so good!

    You can also serve teriyaki seitan alongside some chopped salad for a filling yet light meal.

    You can even use it as a filling for wraps or sandwiches, along with some raw veggies and condiments of choice like ketchup, mayo or bbq sauce. Or, stuff them in baguette to make a vegan version of Subway's chicken teriyaki sub!

    If you are planning to go all out, serve teriyaki seitan alongside other Asian dishes like tofu chop suey, orange tofu chicken, kung pao chickpeas and some Chinese tofu fried rice.

    ❄Storing leftovers

    • Refrigerating - Store teriyaki seitan in a sealed container and refrigerate for up to 5 days.
    • Freezing - Portion it out accordingly in airtight containers and they can be frozen for 3 months.
    • Reheating - For the frozen ones, let it thaw in the fridge overnight or on countertop for a few hours. Heat it up in a pan and add splash of water to thin, if needed. Or, you can simply thaw it using your microwave's "defrost" setting, then heat it on high for 30-60 seconds.

    ❔Commonly asked questions

    Can I make it gluten-free?

    You can make vegan teriyaki chicken gluten-free by using tofu cubes or gluten-free vegan chicken strips in place of seitan. Also, do use certified gluten-free soy sauce or tamari.

    Does seitan taste like meat?

    Seitan on itself is pretty much tasteless, much like an unseasoned chicken breast if you ever tried it. However, the texture of seitan is extremely chewy and meat-like, making it a popular substitute for meat. It also absorb seasonings and sauces readily!

    Holding a plate filled with rice, teriyaki seitan and broccoli served with fork.

    🍽More easy vegan Asian recipes

    • Vegan Peanut Butter Noodles with Crispy Tofu
    • Vegan Asian Brown Rice Salad
    • Basmati Chana Pulao (Chickpea Rice)
    • Spicy Indian Red Quinoa Salad

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    Plate filled with rice, vegan teriyaki chicken and broccoli with chopsticks beside.

    Flavorful Vegan Teriyaki Chicken Seitan

    Meesha
    Featuring crispy pan-fried seitan chunks cooked in a rich teriyaki sauce, this vegan teriyaki chicken is better than takeout! Quick to make and ready in 15 minutes, teriyaki seitan makes a great weeknight dinner.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Main Course, Side Dish
    Cuisine American, Japanese
    Servings 3 servings
    Calories 250 kcal

    Ingredients
     
     

    For teriyaki sauce

    • ⅓ cup water
    • 3 tablespoons soy sauce or tamari
    • 3 tablespoons mirin or sake
    • 1 tablespoon maple syrup
    • 1 teaspoon sesame oil

    Other ingredients

    • ½ batch seitan chicken or 8 oz store-bought seitan
    • ½ tablespoon cornstarch or potato starch/tapioca starch
    • 3 cloves garlic minced
    • 1 tablespoon minced ginger
    Prevent your screen from going dark

    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. Place coated seitan in one layer and cook for 2-3 minutes, or until lightly browned Flip and cook for another 2-3 minutes on the other side. 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

    Oil-free - Cook seitan chunks on a good non-stick pan without oil, and use ¼ cup broth or water to saute ginger and garlic. Omit sesame oil in sauce.
    Helpful tips 
    • The teriyaki sauce is on the saltier side, so feel free to use a low sodium soy sauce or replace part of it with water if you want yours to be lower in sodium.
    • Adjust sauce accordingly. Play around with the ratio of ingredients used to suit your own taste. I also encourage you to give it a taste at the end and add more seasonings, if needed.
    • You can also use store-bought teriyaki sauce for a quicker version. You will need around 3-4 tablespoons, or to taste.
     
    Refrigerating - Store teriyaki seitan in a sealed container and refrigerate for up to 5 days.
    Freezing - Portion it out accordingly in airtight containers and they can be frozen for 3 months.
    Reheating - For the frozen ones, let it thaw in the fridge overnight or on countertop for a few hours. Heat it up in a pan and add splash of water to thin, if needed. Or, you can simply thaw it using your microwave's "defrost" setting, then heat it on high for 30-60 seconds.

    Nutrition

    Calories: 250kcalCarbohydrates: 28gProtein: 31gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1619mgPotassium: 137mgFiber: 3gSugar: 8gVitamin A: 1IUVitamin C: 1mgCalcium: 17mgIron: 3mg

    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.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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