Teriyaki chicken with no chicken sounds like a stretch — I know. But the whole magic of teriyaki was never really the meat, it was that sweet-salty-glossy glaze clinging to something crispy. So I gave it something crispy worth clinging to.
I studied gastronomy long before I went plant-based, and I’m a little obsessed with texture. These OOE soy chunks crisp up golden on the outside, stay meaty in the middle, and soak up the glaze like they were built for it — because, honestly, they were. Bonus: the glaze is completely sugar-free (hi, monkfruit) and keeps for two weeks in the fridge, so weeknight you will thank meal-prep you.
Why you’ll love this vegan teriyaki chicken
- 33g of protein per bowl — a genuinely filling, macro-friendly dinner, not a sad side.
- No refined sugar. The glaze gets its sweetness from monkfruit and a touch of agave, so it’s sticky without the sugar crash.
- Ready in 30 minutes, most of which is hands-off while the soy chunks soak.
- Crispy edges, meaty middle — the cornstarch coating is the trick, and I’ll show you exactly how.
- Made with soy chunks (TVP) — shelf-stable, affordable, and ridiculously high in protein.
- Meal-preps beautifully. Glaze keeps two weeks; the bowls reheat like a dream.
Ingredient notes (the ones that matter)
- OOE soy chunks (TVP). These are the whole game. Dried textured vegetable protein that rehydrates into a meaty, absorbent bite. They’re neutral on their own, which is exactly what you want — they drink up whatever you season them with. You can now get them on Amazon!
- Cornstarch. Two jobs here. It coats the chunks for that crispy, craggy exterior, and a little slurry thickens the glaze into that signature glossy cling. Don’t skip it.
- Monkfruit (or brown sugar). This is what keeps the recipe sugar-free. Monkfruit gives you all the sticky sweetness of a classic teriyaki with none of the refined sugar. Brown sugar works if that’s what you’ve got — it just won’t be sugar-free.
- Mirin. That subtle sweet-tangy depth that makes teriyaki taste like teriyaki. A little goes a long way.
- Low-sodium soy sauce or tamari. The salty backbone. Go low-sodium so you can control the salt, and use tamari to keep the whole dish gluten-free.
- Fresh ginger. Freshly grated, not powdered — it’s brighter and cuts through the sweetness.
How to make vegan teriyaki chicken
- Soak the chunks. Cover the soy chunks in hot water or veg stock and let them soften for at least 15 minutes.
- Whisk the glaze. While they soak, whisk together all the glaze ingredients so it’s ready to go.
- Squeeze them dry. Drain the chunks and press out the excess water with your hands (a quick cold rinse first helps). Dry chunks = crispy chunks.
- Season. Toss the chunks with soy sauce, garlic powder, and onion powder.
- Coat. Dust them with cornstarch until lightly covered on all sides.
- Sear. Pan-sear with a little spray oil until golden and crispy all over, about 8–10 minutes. Don’t crowd the pan.
- Glaze. Lower the heat, pour in the teriyaki glaze, and let it bubble for about a minute until it thickens and coats every piece.
- Finish. Stir in the scallions and cook until glossy and sticky.
- Build your bowl. Rice, then chunks, then broccoli. Shower with sesame seeds, green onion, and a drizzle of sesame oil. A squeeze of lime if you’re feeling it.
Substitutions & swaps
- No soy chunks? Soy curls or TVP strips work identically. Extra-firm tofu will do in a pinch — freeze and thaw it first for a meatier, more absorbent texture.
- Gluten-free: swap the soy sauce for tamari and you’re set.
- No mirin? A splash of rice vinegar with a tiny pinch of extra sweetener gets you close.
- Want it spicy? Add a squeeze of sriracha or a pinch of chili flakes to the glaze.
- Not sugar-free? Brown sugar or maple syrup subs straight in for the monkfruit.
Tips for the stickiest glaze
- Don’t rush the glaze. Let it bubble a full minute so the cornstarch slurry activates — that’s what turns it glossy instead of watery.
- Crowded pan, soggy chunks. Sear in batches if you have to. Every piece needs contact with the pan.
Storage & meal prep
The glaze keeps up to two weeks in a sealed jar in the fridge — make a double batch, thank yourself later. Fully assembled bowls (minus the fresh garnish) keep 3–4 days in airtight containers and reheat in the microwave or a hot pan. Add the sesame seeds and green onion fresh when you serve so they stay bright.
What to serve with teriyaki chicken
This bowl stands on its own, but if you’re building a spread: steamed edamame, a quick smashed cucumber salad, or extra roasted broccoli all play beautifully. You can also sub the rice for noodles and toss them in!
FAQ
Soy chunks are textured vegetable protein — dried soy that rehydrates into a meaty, chewy bite. They’re shelf-stable, super high in protein, affordable, and they soak up flavor like nothing else, which makes them perfect for a glaze-heavy dish like teriyaki. You can get them on Amazon as meatless soy chunks by OOE my own brand!
Yes — the glaze gets its sweetness from monkfruit and a small amount of agave instead of refined sugar. If you swap in brown sugar or maple, it’s no longer sugar-free but still delicious.
About 33g of protein per bowl, which is what makes this such a filling, macro-friendly dinner.
You can. Extra-firm tofu works best if you freeze and thaw it first — that gives it a meatier, more absorbent texture that crisps up nicely. Soy curls or TVP strips are the closest swap, though.
Use tamari in place of soy sauce. Everything else in the recipe is naturally gluten-free.
Absolutely. The glaze keeps two weeks in the fridge, and assembled bowls keep 3–4 days. Add fresh garnishes when you reheat.
High-Protein Vegan Teriyaki Chicken
Sticky, glossy, drips-off-the-spoon teriyaki — over crispy chunks that actually hold their texture under sauce. It’s so good and so easy! 33g of protein per bowl, and the glaze keeps two weeks in the fridge. Sooo easy!
4
servings30
minutes15
minutes480
kcalIngredients
- Crispy Chunks
200 g dry OOE soy chunks (50g per serving)
3-4 cups hot water or vegetable stock, just use enough to fully cover the chunks.
4 tbsp low sodium soy sauce or tamari
2-3 tbsp garlic powder
2-3 tbsp onion powder
3 tbsp cornstarch (use more if needed)
spray olive oil (for pan-frying) or 1 tbsp olive oil if you want richer.
1 lime (optional)
- Teriyaki glaze (naturally vegan — always was)
1/2 cup low sodium soy sauce or tamari
1/4 cup monkfruit (or brown sugar)
1 tbsp agave
3 tbsp mirin
1 tsp sesame oil
2 tsp fresh ginger, grated
1/4 cup water
3 tsp cornstarch (the slurry)
- The Bowl
1/2 cup scallions, sliced
1/2 cup cooked rice per serving
2 cup broccoli florets, steamed or roasted
Finish: toasted sesame seeds, sliced green onion, tiny sesame oil drizzle
Directions
- Soak chunks in hot water or broth for at least 15min, until soft.
- In the meantime, let’s make the teriyaki glaze: whisk all the ingredients together!
- Drain the soy chunks then use your hands to remove all excess water. If too hot, you can rinse them with cold water or wait a bit longer.
- Season the chunks with soy sauce, garlic and onion powder. I like to add a yellow mustard (optional) add whatever you want!
- Coat: toss them with cornstarch
- Crisp: pan-sear with spray oil (or air-fry) until golden on all sides, 8-10 min. Set aside. Crisp before you glaze — sauce on a crispy chunk goes sticky and meaty.
- Combine: lower the heat and add the teriyaki glaze to the pan, cook for 1 min
- Add the scallions, and finish cooking until it thickens. Tip: if you’re a garlic lover like me you can add some minced garlic at the very end and turn off the heat, so good!
- Build: rice → chunks → broccoli → sesame seeds, green onion to garnish, drizzle. Add lime to enhance the flavors. (optional)
Recipe Video
Notes
- Nutrition disclaimer: All values are estimates based on the specific ingredients and quantities listed. Actual macros will vary with brands, substitutions, and portion sizes. These figures are provided for general informational purposes only and are not a substitute for professional dietary advice.
