Gluten-Free Teriyaki Chicken Bowl
Dive into a flavorful and balanced meal with this Gluten-Free Teriyaki Chicken Bowl, perfect for quick dinners or meal prep. Tender chicken thighs are pan-seared to golden perfection and tossed with a homemade teriyaki sauce made from gluten-free tamari, honey, and fresh aromatics like garlic and ginger for that irresistible umami kick. Paired with lightly sautéed broccoli and carrots, this dish delivers a vibrant mix of textures and nutrients, all served atop fluffy white or brown rice for a satisfying base. Ready in under 40 minutes, this recipe is completely gluten-free and customizable with garnishes like green onions and sesame seeds. Whether you're feeding the family or treating yourself, this wholesome bowl brings a refreshing twist to a classic favorite—healthy, flavorful, and easy to make!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 0.5 cup Gluten-free tamari (or gluten-free soy sauce)
- 3 tablespoons Honey
- 2 tablespoons Rice vinegar
- 1 teaspoon Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1.5 tablespoons Cornstarch
- 3 tablespoons Water
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 cups Cooked white or brown rice
- 2 cups Broccoli florets
- 1 cup Carrots, julienned
- 2 tablespoons Green onions, chopped
- 2 teaspoons Sesame seeds (optional, for garnish)
- 2 tablespoons Olive oil (for cooking)
Instructions
In a small bowl, whisk together the gluten-free tamari, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside this teriyaki sauce mixture.
In a separate small bowl, mix the cornstarch with the water to create a slurry. Set aside.
Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, or until the chicken is cooked through and slightly golden. Remove the chicken from the pan and set it aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the broccoli florets and julienned carrots, and sauté for 5-7 minutes until the vegetables are tender but still crisp.
Pour the teriyaki sauce mixture into the skillet with the vegetables. Stir gently to coat the vegetables evenly. Once the sauce begins to warm, add the cornstarch slurry and stir continuously until the sauce thickens, about 2-3 minutes.
Return the chicken to the skillet and toss everything together in the sauce until well coated and heated through.
To serve, divide the cooked rice among four bowls. Top each bowl evenly with the teriyaki chicken and vegetable mixture.
Garnish with chopped green onions and sesame seeds, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 8611 mg | 374% | |
| Total Carbohydrate | 330.2 g | 120% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 64.4 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 383 mg | 29% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2540 mg | 54% | |
*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.
