Soy-Free Teriyaki Chicken Rice
Satisfy your craving for a delicious, umami-packed meal with this Soy-Free Teriyaki Chicken Rice recipe! Perfect for anyone avoiding soy or seeking a healthier twist on a classic favorite, this dish features tender, golden-brown chicken thighs coated in a naturally sweet, tangy sauce made with coconut aminos, pineapple juice, and honey. A quick cornstarch slurry ensures the sauce achieves velvety perfection, while fragrant garlic and ginger infuse every bite with bold flavor. Served atop a bed of steaming white rice and garnished with fresh green onions and optional sesame seeds, this 40-minute dish is easy to make and brimming with wholesome ingredients. An ideal option for weeknight dinners or meal prep, this soy-free teriyaki chicken is sure to become your go-to comfort food!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 120 ml Coconut aminos
- 60 ml Pineapple juice (unsweetened)
- 2 tablespoons Honey (or maple syrup for refined sugar-free)
- 1 tablespoon Apple cider vinegar
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 1 tablespoon Olive oil (or any neutral cooking oil)
- 4 cups Cooked white rice (jasmine or basmati)
- 2 stalks Green onions (sliced, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a mixing bowl, whisk together the coconut aminos, pineapple juice, honey, apple cider vinegar, minced garlic, and grated ginger to create the soy-free teriyaki sauce.
In a small bowl, create a cornstarch slurry by mixing the cornstarch with water until smooth. Set aside for thickening the sauce later.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Pour the teriyaki sauce into the skillet with the chicken. Reduce the heat to low and simmer for 2-3 minutes.
Stir in the cornstarch slurry and continue to cook for another 1-2 minutes, or until the sauce has thickened to your liking.
Remove the skillet from heat and let the teriyaki chicken rest while you prepare to serve.
Divide the cooked rice among four bowls or plates.
Top the rice with the teriyaki chicken and spoon any extra sauce over the top.
Garnish with sliced green onions and sesame seeds, if desired, and serve warm.
Nutrition Facts
Calories |
2747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 2587 mg | 112% | |
| Total Carbohydrate | 349.6 g | 127% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 66.4 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1741 mg | 37% | |
*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.
