Last night’s dinner of my vegan version of teriyaki chicken, served over rice, and with a side of sautéed green beans was devoured by everyone, even our super picky 2-year old.
Note: For the “chicken”, I used Beyond Meat which is easily the best chicken substitute available right now, in my opinion.
1 TBSP cornstarch
1 TBSP water
1/2c white sugar
1/2c soy sauce
1/4c apple cider vinegar
2 cloves garlic, minced
1/2 tsp. ground ginger
1/4 tsp. black pepper
1 pkg. chicken substitute, chopped into bite-size pieces
1. Preheat oven to 425*
2. In a small saucepan over low heat, combine all ingredients except the chicken. Allow to simmer, stirring frequently, until thickened.
3. Add chicken to a prepared 8×8 baking dish and baste generously with the sauce.
4. Bake, uncovered, for 45-50 min., turning and basting with extra sauce every 10 min.