Vegan Teriyaki Chicken (teriyaki seitan)
This vegan teriyaki chicken features crispy seitan chunks cooked in an umami-packed sauce. Ready in 15minutes, it makes a great low-effort weeknight dinner.
Servings: 3 servings
Calories: 250kcal
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
*Mirin – Can be substituted with sake, or rice vinegar (as an alcohol-free alternative). You may need to add more maple syrup to taste.
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.
Nutrition
Calories: 250kcal | Carbohydrates: 28g | Protein: 31g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1619mg | Potassium: 137mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 3mg
