Vegan Teriyaki Chick’n

Vegan Teriyaki Chick’n | VG | GF |

Ingredients

• 1 1/2 cups soy curls

• 1/2 cup coconut aminos

• 4 tablespoons water

• 1 tablespoon date syrup or coconut nectar

• 2 garlic cloves minced

• 1 teaspoon minced ginger

• black pepper, garlic powder, and ginger powder to taste

• cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water)

• rice or quinoa and veggies of choice for serving

Instructions

1. Start by soaking the soy curls in water for about 10-15 minutes.

2. In a small bowl, make your sauce by mixing together the coconut aminos, water, date syrup or coconut nectar, minced garlic, minced ginger, seasonings, and cornstarch slurry.

3. Rinse and drain the soy curls. Squeeze out as much water as possible so they absorb more sauce and flavor when cooking.

4. In a pan over medium heat, add a little avocado oil. If you prefer not to use oil, simply omit and use water or coconut aminos. Add the soy curls to the pan and cook until they begin to get golden brown, about 7-10 minutes.

5. Pour the teriyaki sauce over the soy curls and coat evenly. Bring to a low boil and then turn down the heat to let simmer for 1-2 minutes. Top with sesame seeds if desired. Serve with rice or quinoa and veggies of choice. Enjoy!