This gluten-free chicken teriyaki recipe features crispy-on-the-outside, juicy-on-the-inside chicken chunks tossed in a spicy, tangy homemade teriyaki sauce.
Ready in just 30 minutes, this recipe is sure to be a regular on your dinner rotation! Best of all, you can batch-make the teriyaki sauce and store it for later as well- it’s always great to have it handy to quickly whip up gluten-free Asian meals.
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If your family loves Asian-inspired recipes, like my Burmese Khao Suey, and you like to feed them healthier options, you will love this recipe!
It’s simple, effortless, and takes very little hands-on cooking time and effort, just like you would with most Asian recipes. And don’t even get me started on just how good it tastes!
A Quick Look at the Recipe
⏲️Ready In: 30 minutes.
👪Serves: 4.
🍽 Calories and Protein: 498 kcal + 28g protein.
📋 Main Ingredients: Chicken thighs, ginger, garlic, onion, green onion, coconut aminos, honey, seasonings, sesame seeds and oil.
📖 Dietary Notes: Gluten free + protein rich.
⭐ Why You’ll Love It: It is quick and easy to make, and tastes absolutely delicious, just like my gluten free chicken 65.
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“perfect for school lunches and post workout meals :p” Shehreyar Shah
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Ingredient Notes
Chicken thighs: I prefer thighs, but you can use tenders. I wouldn’t recommend using chicken breast here, as it can be a bit dry and become tough and chewy once cooked.
Honey: I used honey here to add a dash of sweetness to the sauce. You can use maple syrup, too.
Coconut aminos: The replacement for traditional soy sauce. You can also use tamari if you aren’t sensitive to soy. Most tamari sauces also contain alcohol (as a preservative), so if you want to avoid it, try finding one that has vinegar instead. I use the Simple Truth brand.
Aromatics: I used a classic mix of ginger and garlic along with some chopped green onions for freshness- like I did when I made my rainbow Thai salad.
Seasonings: The classics- salt and pepper, and some red pepper flakes for that kick.
Oil: I used a mix of cooking oil and some sesame oil for that authentic Asian flavor.
Variations
For a tangier flavor, you can also add a dash of rice vinegar to the sauce mixture. I did this when I made my Asian inspired cucumber and carrot salad, and it turned out SO good.
Sesame seeds can also be a fantastic topping! If you have them, feel free to sprinkle them on the chicken teriyaki right before you serve.
How to Make Gluten-Free Chicken Teriyaki
Step 1: Marinate the chicken thighs in salt and pepper. Set aside while you prepare the sauce.
Step 2: Combine honey, coconut aminos, and red pepper flakes and whisk well to make the sauce.
Step 3: Heat oil in a pan and sear the chicken cubes over medium heat for a few minutes until golden brown on all sides.
Step 4: Remove and set aside. To the same pan, add ginger and garlic and sauté for 30 seconds. Add chopped green onions and sauté for another 30 seconds.
Step 5: Now pour in the sauce mix and stir until it thickens. Add the chicken cubes and stir to coat them well. Take off the heat, stir in a spoonful of sesame oil, and top with chopped spring onion greens.
Pro Tips
- If you want to make the gluten-free chicken teriyaki sauce saucier, stir in a simple slurry of cornstarch (or arrowroot powder) and water while the mixture is still on the heat, and keep stirring and cooking until it thickens.
- Make sure you chop the chicken thighs into roughly the same-sized chunks. This will ensure even cooking.
- Team up this gluten-free chicken teriyaki with some steamed rice and a side of broccoli, or my cauliflower fried rice if you’re looking for a low-carb option.
- You can also make a chicken teriyaki rice bowl! Simply put the chicken and rice in a bowl, top with chopped avocado, cucumbers, and steamed or air-fried asparagus, and finish off with a drizzle of spicy mayo. Don’t forget to garnish with green onions and sesame seeds.
Gluten Free Chicken Teriyaki FAQs
You can store this chicken teriyaki in an airtight container in the fridge for 2-3 days, or freeze it in a freezer-friendly container for up to 4 months. Make sure to thaw it properly in the fridge overnight or in the microwave before consuming.
You can reheat the chicken teriyaki in a pan over medium heat with a splash of water to get it saucy again.
You can marinate the chicken on meal prep day, store it in the freezer, and cut your time in the kitchen on weeknights. You can even marinate it, fully cook it, and then freeze it for a later meal.
More Chicken Recipes
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Gluten free Chicken Teriyaki
Ingredients
- 1.5 pounds boneless, skinless chicken thighs cut into bite sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons neutral oil I like avocado oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 green onion white bulb, thinly sliced
Sauce Ingredients
- 1 tablespoon honey
- 1/4 cup coconut aminos or tamari Use soy sauce if not gluten-free
- 1 teaspoon crushed red pepper flakes or to taste
Garnish
- 1 teaspoon sesame oil
- 1 green onion green part, thinly sliced
- sesame seeds
Instructions
- In a bowl, season the chicken with salt and pepper and set aside while you make the sauce. Prepare the sauce by mixing all the sauce ingredients in a small bowl. Set aside.
- Heat the oil in a medium non-stick pan and pan-fry the chicken pieces on medium-high heat, about 3 minutes on each side, till browned on both sides. You may have to work in batches so as not to over-crowd the pan.
- Once done, take out the chicken pieces and keep aside. In the same pan, add the ginger and garlic and saute for about 30 seconds. Add the white of the green onions. Saute for 30 seconds.
- Now add the prepared sauce. Stir and watch as it thickens. You can add a corn starch or arrowroot slurry to make it saucier (see note). Let it bubble and thicken back up. Add the chicken pieces and stir to coat evenly. Remove the pan from the heat, add a teaspoon of sesame oil, and stir. Garnish with the green parts of the spring onion and sesame seeds. Enjoy with some white, brown, broccoli, or cauliflower rice.
Shehreyar Shah says
perfect for school lunches and post workout meals :p
Shah Zeeshan says
So glad to hear Shehreyar! Thanks so much for your review!