Teriyaki ‘Chicken’ Stir Fry

Serves: 4
Cooks in: 15 minutes
Difficulty: 3/10




5 tbs Brown Sugar or Coconut Sugar
1/4 cup/60ml Soy Sauce or Coconut Aminos

1/4 cup/60ml rice vinegar
1 tsp Dried Garlic
Thumb sized Piece of Ginger, chopped small
1 cup Water

2 tbs Cornflour, mixed with water

Stir Fry Ingredients 

2 tbs Sesame Oil, or cooking oil of your choice
1 cup Vegan Chicken or Meat Replacement of your choice
1 Red Bell Pepper, Deseeded & cut fine
Handful Baby Corn, sliced down the middle
1 Red Onion, sliced fine
1 Carrot, sliced fine
1 Courgette, sliced fine
2 Baby Pak Choi

Serve with 

Sprinkle of Sesame Seeds
Handful Toasted Cashew Nuts

  1. Add all the sauce ingredients (accept the corn flour mixture) to a saucepan.
  2. Place the saucepan over a low heat to bubble away for 5-6 minutes.
  3. Meanwhile chop your vegetables.
  4. Whisk the cornflour mixture into the sauce mix, let the sauce bubble away until it thickens to a glaze like consistency.
  5. Pre heat a wok or large saucepan over a high heat and add the oil.
  6. When the pan is hot add the vegan chicken, followed by a couple spoonfuls of the sauce. Glaze the vegan chicken for a minute or so before adding the stir fry vegetables.
  7. Wok fry the mixture for 3-4 minutes before adding enough sauce to nicely coat all the vegetables.
  8. Once the vegetables are cooked and nicely glazed, serve the stir fry with cooked rice & a sprinkling of sesame seeds & cashew nuts.