Cover the soy curls in the broth and rehydrate them for 10 - 15 minutes. Then drain them and squeeze out as much liquid as possible.
While they rehydrate, make the marinade by combining the marinade ingredients in a bowl. If marinade seems too thick, add 1 - 2 Tbsp of water to thin it out.
Cover the soy curls in the marinade and toss to coat them thoroughly. You can cook them right away or you can store them in the marinade in an airtight container in the fridge for about a week. Then just cook as much as you need each time you eat. Or you can cook all of them and then store and simply reheat for a quicker meal as well.
In a (preferably non-stick) skillet over medium heat, add the soy curls and cook them for about 3 - 5 minutes and don't touch them. Make sure you don't crowd the pan. You may need to cook them in 2 - 3 batches. This will ensure a nice browning effect.Flip the soy curls, they should have some nice browning on them. Cook for an additional 3 - 5 minutes or until browned to your liking.
Season to taste, adding in anything else that you like and enjoy!
Reviews
Johannes on 2026-05-11 (5 stars): This is such a great recipe, thanks for sharing. I've adapted it for a quick green chili meal prep recipe: I use about half the olive oil and mayo to hit my macros. The marinated soy curls go on a lined baking tray for 30 minutes or so, und til very golden brown. In the meantime I make my green chili base. When that's cooked I combine everything again. The soy soaks up most of the liquid and that's the way a store it. When I reheat I just add a bit of water and adjust seasoning if needed. The soy has a great chew like this and does not turn soggy. Love it.
Christina on 2026-04-07 (5 stars): This is the only soy curl recipe I need! I stopped trying others as soon as I found this because it’s just so good. The marinade is delicious. You could absolutely use these as a base for a ton of things, but they’re amazing just made exactly as directed and eaten straight out of the pan.
Lacey on 2026-03-20 (5 stars): Where had your website been hiding? Just tried this today and my husband and I couldn’t stop eating it. Can’t wait to try your other recipes!
Suee33 on 2026-02-24 (5 stars): Made a double batch tonight and will be making it again and again!!
I first did not double the olive oil - then decided to double everything. It is delicious and look forward to many new ways to make soy curls! I bought the big box and I need help! ha
Nicole on 2026-02-24 (5 stars): I wanted to report back that I made this using soya chunks from my local Indian supermarket as soy curls aren't available where I live, and it worked great! Next time I'll try with mini soya chunks as I think the regular sized ones were a bit thick and could feel slightly spongey, but some chunks that broke into smaller pieces while wringing them out ended up with a superior more meaty texture. That might vary by brand though! Very much worth a try with the soya chunks though and it's SO much cheaper than buying premade vegan chicken pieces. I'll reply to this comment with an update on the mini soya chunks after I eventually try them (if I remember)
Carrie on 2026-02-16 (5 stars): This is the best chicken soy curl recipe! I’ve used it in sandwiches and in rice dishes. The flavor is outstanding! Another great recipe ❤️
Arianna on 2026-02-02 (5 stars): Simple, quick, and perfect for meal prep. They were one of the first plant based recipes I tried and they’re still a staple especially for a busy week.
Candice on 2026-01-18 (5 stars): I’ve tried soy curls several times before and just couldn’t get past the aftertaste and texture, but I’m blown away by this method! My meat eating husband is standing in the kitchen popping them into his mouth mumbling about how delicious they are. I still don’t think he knows they aren’t CHICKEN. Thank you!
Sonali on 2026-01-01 (5 stars): WOW this recipe is incredible! Not too many specialty ingredients and the flavor is phenomenal. I've never eaten chicken before but I love the way this turned out. This is a keeper!
Jenny on 2025-12-24 (5 stars): So good! Making these again then mixing with green chili sauce and cheese as a filling for vegan tamales. 😋
