Vegan Teriyaki Chicken (Food Service)
Net Weight: 6.5 lbs
This savory, plant-based teriyaki chicken is made with textured soybean protein and infused with the rich, umami flavors of soy sauce, mirin, and sesame. Perfect for food service, it can be easily prepared in a variety of cooking methods for a satisfying, flavorful meal.
Ingredients:
- Water
- Textured Soybean Protein (Soybean Protein, Wheat Protein, Wheat Starch, Calcium Carbonate, Calcium Sulfate)
- Soybean Oil
- Raw Cane Sugar
- Isolated Soybean Protein
- Soy Sauce (Water, Soybean, Wheat, Salt)
- Modified Tapioca Starch
- Vegan Flavor
- Mirin
- White Sesame
- Contains less than 0.5% of: Flavoring Agents (I+G Glycine, DL-Alanine), Trehalose, Salt, White Pepper Powder, Transglutaminase, Xanthan Gum, Yeast Extract, Crystallized Glucose
Cooking Suggestions:
Stovetop:
- Heat a large skillet or non-stick pan over medium heat.
- Add 1-2 tablespoons of oil to the pan.
- Place the vegan teriyaki chicken in the skillet and cook for 5-7 minutes, stirring occasionally, until heated through and slightly caramelized.
- For Sweet and Sour Sauce: In a small bowl, mix 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of ketchup, 1 tablespoon of raw cane sugar, and a pinch of salt.
- Pour the sauce over the vegan teriyaki chicken, stirring to coat evenly. Let it cook for another 2-3 minutes until the sauce thickens slightly and the flavors meld together.
Grill:
- Preheat the grill to medium heat.
- Lightly oil the grates to prevent sticking.
- Place the vegan teriyaki chicken on the grill and cook for 4-5 minutes on each side until heated through and charred with grill marks.
Oven:
- Preheat the oven to 375°F (190°C).
- Arrange the vegan teriyaki chicken on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, flipping halfway through, until heated through and slightly crispy on the edges.
