Soy-Free Chicken Teriyaki
Say goodbye to soy-based marinades with this delicious Soy-Free Chicken Teriyaki recipe! Made with rich and savory coconut aminos, sweetened with honey, and spiced with fresh ginger and garlic, this dish delivers all the bold, umami flavors of traditional chicken teriyaki without the soy. Tender chicken thighs are pan-seared to perfection, simmered in a naturally gluten-free sauce, and finished with a touch of sesame oil for depth. Topped with scallions and sesame seeds for brightness and crunch, this quick and easy recipe is ready in just 35 minutes and pairs beautifully with steamed rice or sautéed vegetables. Perfect for weeknight dinners or meal prep, this soy-free twist on a Japanese classic is both wholesome and satisfying!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 0.5 cup coconut aminos
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 0.5 cup water
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 tablespoons scallions, sliced
- 1 tablespoon sesame seeds
Instructions
In a small bowl, combine coconut aminos, honey, rice vinegar, minced ginger, and minced garlic. Whisk together until thoroughly mixed.
In another bowl, mix the cornstarch with half of the water to create a smooth slurry; set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the chicken thighs and cook for about 5-6 minutes on each side until they are browned and cooked through. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, pour in the coconut aminos mixture and bring it to a simmer. Stir occasionally.
Once the sauce is simmering, add the cornstarch slurry to the skillet and stir continuously until the sauce thickens, about 2-3 minutes.
Add the chicken thighs back to the skillet, coating them thoroughly with the thickened sauce. Let them simmer for an additional 3 minutes to absorb the flavors.
Stir in the sesame oil at the end, mixing it through the sauce.
Garnish the dish with sliced scallions and sesame seeds before serving.
Serve the soy-free chicken teriyaki hot, alongside steamed rice or your choice of vegetables.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 75.8 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1089 mg | 23% | |
*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.
