Seared veggies and soy chick’n in a classic Japanese teriyaki sauce made from mirin, soy sauce, sugar, ginger, and garlic.
Servings: 2 Time: 20 minutes Difficulty: Feelin’ Lazy
Recipe by: No Eggs or Ham
- 2 vegan chicken cutlets (Gardein's Chick'n Scallopini is our favorite)
- 1/2 small zucchini, cut into ⅛ 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
- 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
1. Add all of the sauce ingredients to a small, airtight container and shake to combine (the sugar will remain crunchy; that's okay). Set aside for now.
2. Heat a large sauté pan over medium-high heat. Once hot, add in sesame oil and swirl around to coat. Place in chicken cutlets and sear on each side until heavily browned; about 4 minutes per side. Pro tip: a little burning adds flavor!
3. Transfer chicken to a cutting board, cut into bite-sized pieces, and keep aside for now.
4. Using the same pan as before, boost heat to high and toss in zucchini, broccolini, onions, and a medium pinch of salt. Use tongs to scrub the veggies against the pan, scraping off burnt pieces of chicken for extra flavor. Cook, tossing occasionally, until veggies are lightly charred in some areas; about 3 minutes.
5. Add the chicken back into the pan along with all of the teriyaki sauce from Step 1. Toss and stir frequently until sauce is seared onto the veggies; about 1 ½ minutes.
6. Top with scallions and toasted sesame seeds and serve immediately! Pairs wonderfully with fresh jasmine rice.