Baked Vegan Chicken Recipe
What to Serve with Vegan Teriyaki Chicken
I like to serve this quick and easy meal over simple white rice, but it also works well with other staples like brown rice, quinoa, or sesame noodles. Roasted vegetables such as broccoli, carrots, or snap peas pair well with the sweet and savory glaze.
For something lighter, try serving the pieces in lettuce wraps with sliced cucumber or shredded cabbage. Leftovers hold up well in the fridge and can be enjoyed cold or repurposed into a quick wrap or grain bowl the next day.
Ingredients for Vegan Teriyaki Chicken
You will need the following:
- Cornstarch + Water – Mixed together at the start to thicken the sauce. This step keeps the glaze smooth and helps it cling to the vegan chicken as it bakes.
- Granulated Sugar – Essential for balancing the saltiness of the tamari and adding that glossy finish typical of teriyaki-style sauces.
- Tamari – A gluten-free soy sauce alternative that brings depth and rich flavor. Soy sauce works as a 1:1 substitute, although the flavor may be slightly saltier.
- Apple Cider Vinegar – Adds just enough acidity to cut through the sweetness. The sharpness mellows during cooking but keeps the sauce balanced.
- Garlic – Fresh garlic is minced and cooked into the glaze so the flavor is well-distributed without overpowering.
- Ground Ginger – Works with the garlic to build that familiar teriyaki-style base.
- Ground Black Pepper – Adds a subtle layer of heat and rounds out the sweet-savory notes in the glaze.
- Vegan Chicken-Style Strips – Use unbreaded strips or pieces. Cut into smaller bites so each piece bakes evenly and gets well-coated with glaze.
How to make Vegan Teriyaki Chicken
STEP ONE: Preheat the oven.
Set the oven to 425°F. Lightly grease an 8×8-inch baking dish or line it with parchment paper.
STEP TWO: Make the glaze.
In a small saucepan over low heat, whisk the cornstarch and water until smooth. Stir in the sugar, tamari, vinegar, garlic, ginger, and black pepper. Let the sauce simmer, stirring often, until it thickens.
STEP THREE: Add the vegan chicken.
Place the chicken-style pieces in the baking dish in a single layer.
STEP FOUR: Coat with glaze.
Brush the glaze over the pieces, flip them, and brush again to coat both sides.
STEP FIVE: Bake and re-glaze.
Bake for 30 minutes, brushing with more glaze and turning the pieces every 10 minutes.
STEP SIX: Serve.
Serve hot with rice, noodles, or roasted vegetables.
Tips for Best Results
- Stir the glaze frequently as it cooks to prevent it from sticking.
- Use a silicone brush for quick, even coating.
- Flip the pieces gently while baking to keep the coating intact.
FAQs for Vegan Teriyaki Chicken
Is the sauce spicy?
No. The glaze is sweet and savory with no heat. Add red pepper flakes or sriracha if you want to introduce spice.
Can I make this ahead of time?
The glaze can be made in advance and stored in the fridge for up to 3 days. Reheat it gently before using.
Do I need to flip the pieces while baking?
Turning the pieces and brushing with glaze every 10 minutes helps build flavor and color. It’s not required, but it improves the final result.
Can I use breaded vegan chicken?
It’s better to use unbreaded pieces. Breaded varieties may become soggy when coated with the glaze.
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Vegan Teriyaki Chicken Recipe
Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 cup granulated sugar
- 1/2 cup tamari
- 1/4 cup apple cider vinegar
- 2 cloves garlic minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 14 ounces unbreaded vegan chicken-style strips cut into bite-size pieces
Instructions
- Set the oven to 425°F. Lightly grease an 8×8-inch baking dish or line it with parchment paper.
- In a small saucepan over low heat, whisk the cornstarch and water until smooth. Stir in the sugar, tamari, vinegar, garlic, ginger, and black pepper. Let the sauce simmer, stirring often, until it thickens.
- Place the chicken-style pieces in the baking dish in a single layer.
- Brush the glaze over the pieces, flip them, and brush again to coat both sides.
- Bake for 30 minutes, brushing with more glaze and turning the pieces every 10 minutes.
- Serve hot with rice, noodles, or roasted vegetables.
Nutrition
This post was updated on April 21, 2025.
Kathleen Kozlow
Looks absolutely delicious!