Gluten-Free Chicken Teriyaki
Savor the irresistible flavors of homemade **Gluten-Free Chicken Teriyaki**, a healthier twist on the classic Japanese favorite. This dish features tender, juicy chicken thighs coated in a luscious, sticky teriyaki glaze made from gluten-free tamari, honey, rice vinegar, and sesame oil. Infused with the warm spice of fresh ginger and garlic, the sauce boasts a perfectly balanced blend of sweet, savory, and tangy notes. The addition of a cornstarch slurry ensures a beautifully thick and glossy texture, while a sprinkle of sesame seeds and fresh green onions adds a delightful crunch and pop of color. Ready in just 40 minutes, this quick and easy recipe is ideal for busy weeknights and pairs wonderfully with steamed rice or your favorite gluten-free sides. Enjoy all the flavor of traditional teriyaki with none of the gluten!
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Recipe Information
Ingredients
- 500 g Boneless skinless chicken thighs
- 120 ml Tamari (gluten-free soy sauce)
- 60 ml Honey
- 30 ml Rice vinegar
- 15 ml Sesame oil
- 1 tablespoon Fresh ginger, minced
- 2 cloves Garlic, minced
- 15 ml Cornstarch
- 60 ml Water
- 3 stalks Green onions, chopped
- 2 tablespoons Sesame seeds
- 15 ml Cooking oil
Instructions
Cut the boneless skinless chicken thighs into bite-sized pieces and set aside.
In a small mixing bowl, combine tamari, honey, rice vinegar, sesame oil, minced ginger, and minced garlic. Whisk these ingredients together until well combined to form the teriyaki sauce.
In a separate small bowl, mix cornstarch and water until smooth. This will be used to thicken the sauce later.
Heat a large skillet over medium-high heat and add the cooking oil.
Once the oil is hot, add the chicken pieces to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is thoroughly cooked and browned.
Reduce the heat to medium. Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Stir well to coat all the chicken pieces with the sauce.
Add the cornstarch mixture to the skillet with the chicken and sauce. Stir constantly until the sauce begins to thicken and becomes glossy, about 2-3 minutes.
Once thickened, remove the skillet from the heat and sprinkle the chopped green onions and sesame seeds over the top.
Serve the gluten-free chicken teriyaki immediately with steamed rice or your choice of gluten-free sides.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 6720 mg | 292% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 50.9 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1523 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
