Gluten free Chicken Teriyaki
This gluten free chicken teriyaki is the perfect combination of spicy and juicy! Plus it comes together super fast for weeknight dinner.
Servings: 4
Calories: 498kcal
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.
Notes
For a saucier dish: Make a cornstarch slurry by adding 1 tablespoon of cornstarch to two tablespoons of cold water. Mix well before adding it to the teriyaki.
For a Whole30-compliant/Paleo version: Make an arrowroot slurry by adding 1 tablespoon arrowroot powder to 2 tablespoons cold water, adding it last, as arrowroot breaks down in high heat.
To reheat: Add a few tablespoons of water till you achieve the desired consistency, as the sauce tends to stick to the chicken.
Nutrition
Calories: 498kcal | Carbohydrates: 14g | Protein: 28g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1070mg | Potassium: 400mg | Fiber: 1g | Sugar: 9g | Vitamin A: 490IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
