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Chicken Teriyaki Recipe

Emily Carter
Chicken Teriyaki Recipe uses plant-based chicken pieces coated in a glossy teriyaki sauce served with vegetables and grains.

Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 servings
Calories 330 kcal

Ingredients
  

  • 12 oz plant-based chicken strips
  • 1 tbsp sesame oil
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • ½ cup sliced bell pepper

Teriyaki sauce

  • ¼ cup soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 2 cloves garlic minced
  • 1 tsp cornstarch
  • 2 tbsp water
  • 2 tbsp sliced green onions
  • 1 tsp sesame seeds

Instructions
 

  • Heat sesame oil in a skillet over medium heat.
  • Add plant-based chicken strips and cook 5 minutes.
  • Add broccoli, carrots, and bell pepper, cook 4 minutes.
  • In a saucepan, combine soy sauce, maple syrup, vinegar, ginger, and garlic.
  • Stir cornstarch with water, then add to sauce mixture.
  • Simmer sauce 3 minutes until thickened.
  • Pour teriyaki sauce over skillet mixture.
  • Cook 4 minutes, stirring to coat evenly.
  • Garnish with green onions and sesame seeds.
  • Serve warm with rice or noodles.

Notes

Nutritional values (per serving)

Calories: 330
Total Fat: 9g
Saturated Fat: 1.5g
Carbohydrates: 36g
Fiber: 5g
Protein: 21g

Vitamins and minerals (per serving)

Vitamin C: 40%
Iron: 15%
Vitamin A: 35%
Potassium: 12%
Magnesium: 10%

Additional notes / tips to enhance flavor

  • Add pineapple chunks for sweet contrast.
  • Toast sesame seeds before garnish.
  • Serve over brown rice or soba noodles.
  • Add chili flakes for gentle heat.
  • Marinate plant-based chicken briefly in soy sauce for deeper flavor.