Gluten-Free Teriyaki Chicken Rice
Savor the irresistible flavors of this Gluten-Free Teriyaki Chicken Rice recipe—a wholesome, mouthwatering Asian-inspired dish perfect for weeknight meals or entertaining guests. Tender, bite-sized chicken pieces are beautifully glazed with a homemade gluten-free teriyaki sauce made from tamari, honey, garlic, ginger, and sesame oil, delivering a symphony of sweet and savory notes. Served atop fluffy, fragrant jasmine rice and garnished with sesame seeds and fresh green onions, this easy recipe is loaded with robust flavor and finished with an elegant touch. With just 15 minutes of prep and 25 minutes of cooking time, this quick gluten-free dinner idea is as satisfying as it is simple to make. Whether you’re gluten-sensitive or seeking an alternative to traditional soy sauce recipes, this teriyaki chicken rice hits the mark for deliciousness and dietary inclusivity!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Chicken breasts
- 3 cups Cooked jasmine rice
- 1/3 cup Tamari (gluten-free soy sauce)
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 cloves Minced garlic
- 1 teaspoon Grated ginger
- 1/4 cup Water
- 2 teaspoons Cornstarch
- 1 tablespoon Sesame seeds
- 2 stalks Green onions (sliced)
- 1 tablespoon Vegetable oil
Instructions
1. Prepare the gluten-free teriyaki sauce by whisking together tamari, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and water in a bowl.
2. In a small bowl, mix cornstarch with 1 tablespoon of water until smooth, then stir it into the sauce mixture. Set aside.
3. Cut chicken breasts into bite-sized pieces.
4. Heat vegetable oil in a large skillet or wok over medium-high heat.
5. Add the chicken pieces to the skillet and cook for 6-8 minutes, stirring occasionally, until fully cooked and golden brown on all sides.
6. Reduce the heat to medium, pour the prepared teriyaki sauce over the chicken, and cook for 3-5 minutes, stirring frequently, until the sauce has thickened and evenly coated the chicken.
7. Divide the cooked jasmine rice evenly among serving plates or bowls.
8. Spoon the teriyaki chicken over the rice.
9. Garnish with sesame seeds and sliced green onions.
10. Serve warm and enjoy!
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 4591 mg | 200% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 35.5 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 578 mg | 12% | |
*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.
