Soy-Free Teriyaki Chicken
Delight your taste buds with this Soy-Free Teriyaki Chicken recipe, a wholesome twist on the classic dish that's perfect for anyone avoiding soy-based sauces. Made with coconut aminos, honey, fresh ginger, and garlic, this teriyaki sauce delivers the perfect balance of savory, sweet, and tangy flavors. Tender boneless, skinless chicken thighs are marinated for extra depth, then pan-seared to golden perfection before being coated in a luscious, thickened sauce. Ready in just 40 minutes, it’s an easy dinner option that pairs beautifully with steamed rice or crisp sautéed vegetables. Garnished with green onions and sesame seeds, this soy-free chicken dish offers all the traditional teriyaki flair without compromise.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 0.5 cup coconut aminos
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp freshly grated ginger
- 2 cloves minced garlic
- 1 tbsp arrowroot powder
- 2 tbsp water
- 2 stalks green onions (for garnish)
- 1 tsp sesame seeds (optional, for garnish)
Instructions
In a small mixing bowl, combine coconut aminos, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk until well combined to create the teriyaki sauce.
Place the chicken thighs in a shallow dish or zip-top bag and pour half of the teriyaki sauce over the chicken. Reserve the other half of the sauce for later. Marinate the chicken in the refrigerator for at least 15 minutes or up to 2 hours for extra flavor.
Heat a non-stick skillet or large frying pan over medium heat. Remove the chicken from the marinade (discard the used marinade) and add the chicken to the skillet.
Cook the chicken thighs for 5-7 minutes on each side, or until they are fully cooked and golden brown. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.
In the same skillet, add the reserved teriyaki sauce and bring it to a gentle simmer over low heat.
In a small bowl, mix the arrowroot powder with 2 tablespoons of water to create a slurry. Slowly add the slurry to the simmering sauce while stirring continuously. Allow the sauce to thicken for 2-3 minutes.
Return the cooked chicken thighs to the skillet and toss them in the thickened teriyaki sauce until they are well coated.
Garnish with chopped green onions and sesame seeds (if using). Serve warm over steamed rice or alongside sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2657 mg | 116% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 76.1 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1237 mg | 26% | |
*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.
