How to Make Vegetarian Teriyaki ‘Chicken’ Thigh with Rice (Traditional & Healthy Version)
Vegetarian Teriyaki ‘Chicken’ Thigh with Rice is a delicious fusion dish beloved in Singapore’s vibrant food scene, especially at modern kopitiam stalls and hawker centres that embrace global influences. While teriyaki flavours originated elsewhere, Singaporeans have made this dish their own by infusing it with local flair, often using plant-based proteins to cater to vegetarians and health-conscious diners. The combination of tender, savoury ‘chicken’ thighs (using hearty meat alternatives) and fragrant jasmine rice, drizzled with a sweet-salty teriyaki glaze, is both comforting and satisfying. This vegetarian adaptation captures the essence of Singapore’s melting pot cuisine, celebrating bold flavours and the spirit of innovation found at every corner of our island city. It’s an excellent lunch option for busy professionals or families who enjoy meat-free meals without compromising on taste or nutrition. The signature teriyaki sauce, made with less sugar and sodium, ensures the dish remains healthy yet packed with umami. Whether enjoyed in a bustling kopitiam or at home, this dish embodies the diversity and creativity of Singaporean food culture.
Ingredients
Step-by-step instructions
Step 1 · Rinse and cook the jasmine rice according to package instructions
Rinse and cook the jasmine rice according to package instructions. Set aside and keep warm.
Step 2 · Prepare the plant-based chicken thighs by patting them dry
Prepare the plant-based chicken thighs by patting them dry. If using tofu, slice thickly and press to remove excess moisture.
Step 3 · In a small bowl
In a small bowl, mix low-sodium soy sauce, mirin (or apple cider vinegar), light brown sugar (or gula melaka), sesame oil, grated ginger, and minced garlic to create the teriyaki sauce.
Step 4 · Heat a non-stick pan over medium heat
Heat a non-stick pan over medium heat. Add a small amount of oil, then pan-fry the plant-based thighs for 2-3 minutes on each side until golden brown.
Step 5 · Pour the teriyaki sauce over the plant-based thighs
Pour the teriyaki sauce over the plant-based thighs. Simmer gently, basting and turning until the sauce thickens and coats each piece evenly.
Step 6 · Optional: Steam broccoli florets until just tender
Optional: Steam broccoli florets until just tender. Set aside for serving.
Step 7 · To serve
To serve, plate a portion of jasmine rice, top with the glazed vegetarian ‘chicken’ thigh, spoon over extra sauce, and garnish with sliced spring onions. Add broccoli on the side if using.
Why this recipe is healthy
By replacing traditional chicken thighs with plant-based proteins, this dish is lower in saturated fat and calories, making it a heart-healthy choice. Using low-sodium soy sauce and naturally sweet gula melaka helps reduce sodium and refined sugar intake. The addition of vegetables increases fibre and keeps you feeling full longer. This Singaporean vegetarian option is perfect for those seeking a balanced, nutritious lunch without sacrificing taste.
A note on tradition
In Singapore, teriyaki-style dishes have become a staple in modern kopitiam and hawker stalls, showing the city’s knack for blending global flavours with local favourites. Vegetarian versions are especially popular with the younger crowd and those seeking healthier options, reflecting Singapore’s health-conscious dining trends. It’s often enjoyed as a quick lunch or light dinner, perfect for busy weekdays or a wholesome meal after a morning at the wet market.