Chicken and zucchini teriyaki stir-fry

Preparation

 

Make the vegan chicken:

1. Blend the wet ingredients: In a blender, combine chickpeas, chickpea cooking water, crumbled bouillon cube, soy sauce, apple cider vinegar, garlic powder, onion powder, turmeric, and 2 tbsp. oil. Blend for 1 minute until smooth.
2. Prepare the dough: In a large bowl, add the vital wheat gluten. Pour in the blended mixture and mix well. Knead the dough for 10 minutes until firm and elastic.
3. Steam the dough: Divide the dough into two portions. Wrap each tightly in aluminum foil, sealing well to prevent water from getting in.
4. Cook the seitan: Bring 4 quarts of water to a boil in a large pot. Add 1 tsp. salt, then steam the wrapped seitan for 45 minutes to 1 hour.
5. Cool and fry: Allow the steamed seitan to cool slightly before unwrapping. Heat ¼ cup oil in a frying pan. Cut the seitan into cubes and fry, pressing down slightly as they cook. Fry until golden brown on both sides. Transfer to a paper towel-lined plate and set aside.

Prepare the stir-fry:

1. Sauté the vegetables: In a large frying pan or wok, heat 2 tbsp. vegetable oil (preferably sesame oil) over medium-high heat. Once hot, add the zucchini, onion, and garlic. Sauté for 5 minutes.
2. Add the fried seitan: Stir in the fried seitan cubes, mixing well. Cook for 10 minutes, stirring occasionally.
3. Add teriyaki sauce: Pour in 1 cup teriyaki sauce and continue sautéing until it reduces slightly. Remove from heat.

Serve:

1. Assemble the dish: Serve the stir-fry over cooked rice.
2. Garnish and serve: Sprinkle with sesame seeds and chile flakes for garnish. Drizzle with extra teriyaki sauce if desired. Enjoy!