Gluten-Free Teriyaki Chicken
Satisfy your cravings with this Gluten-Free Teriyaki Chicken, a healthier twist on a beloved takeout classic that’s bursting with bold, savory-sweet flavors. Made with tender, bite-sized chicken thighs and a vibrant homemade teriyaki sauce, this dish swaps traditional soy sauce for gluten-free tamari, making it perfect for those with dietary restrictions. The sauce, infused with fresh ginger, garlic, honey, and rice vinegar, delivers a perfect balance of tangy and sweet notes. Thickened with a simple cornstarch slurry and finished with aromatic sesame oil, this meal is quick to prepare in just 35 minutes, ideal for busy weeknights. Serve it over a bed of steamed rice or alongside your favorite vegetables, garnished with sesame seeds and green onions for a pop of texture and freshness. Whether you’re gluten-free or simply searching for a delicious homemade teriyaki recipe, this dish promises to become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.5 cup Tamari (gluten-free soy sauce)
- 3 tbsp Honey
- 2 tbsp Rice vinegar
- 3 tbsp Water
- 1 tsp Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tbsp Cornstarch
- 1 tbsp Sesame oil
- 1 tsp Sesame seeds (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
- 2 tbsp Neutral oil (e.g., avocado or vegetable oil)
Instructions
Cut the chicken thighs into bite-sized pieces and set them aside.
In a small bowl, whisk together tamari, honey, rice vinegar, water, ginger, and garlic to make the sauce.
In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set this aside for later use.
Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the sesame oil and pour in the prepared sauce mixture. Bring it to a simmer over medium heat.
Gradually whisk in the cornstarch slurry to thicken the sauce. Allow the sauce to bubble and thicken for 1-2 minutes, stirring frequently.
Return the cooked chicken to the skillet and toss it to coat it evenly in the teriyaki sauce.
Cook for an additional 2-3 minutes, ensuring the chicken is well-coated and warmed through.
Remove the skillet from heat. Garnish with sesame seeds and sliced green onions, if desired.
Serve hot with steamed rice or vegetables on the side.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6594 mg | 287% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 52.5 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 119 mg | 9% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1550 mg | 33% | |
*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.
