Vegan Teriyaki Chicken Recipe
Baked vegan chicken-style strips coated in a sweet and savory tamari-ginger glaze. An easy plant-based dinner served with rice or vegetables.
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Servings: 4
Calories: 454kcal
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 8x8-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
Calories: 454kcal | Carbohydrates: 42g | Protein: 12g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 1453mg | Potassium: 119mg | Fiber: 5g | Sugar: 26g | Vitamin A: 1IU | Vitamin C: 0.5mg | Calcium: 47mg | Iron: 4mg
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