20-Minute Vegan Teriyaki Chicken Stir-Fry Recipe
Seared veggies and soy chick’n in a classic Japanese teriyaki sauce made from mirin, soy sauce, sugar, ginger, and garlic.
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Cooking tools:
- Microplane
- Saute pan
- Chef's knife
- Cutting board
- Airtight container
- Tongs
- Measuring spoon
- Stove
- Plate
Ingredients
- 2 vegan chicken cutlets (Gardein's Chick'n Scallopini is our favorite)
- 1/2 small zucchini, cut into ⅜ inch rounds
- 3 stems of broccolini, cut into long, bite sized pieces
- 1/4 medium onion, cut into thin wedges
- 2 tablespoons toasted sesame oil (plus more as needed)
- Black pepper
- Salt
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1/4 tsp freshly grated ginger
- 1/4 tsp freshly grated garlic (about 1 clove)
- 1 scallion, thinly sliced
- Toasted sesame seeds
- Cooked jasmine rice
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