If you are looking for a quick, flavorful, and family-friendly dinner, this Gluten-Free Teriyaki Chicken is a recipe you will want to make again and again. Tender pieces of chicken are pan-seared until golden brown, then coated in a rich homemade teriyaki sauce made with gluten-free tamari, honey, fresh ginger, and garlic. The result is a sweet and savory dish with the perfect balance of flavors and a glossy glaze that clings to every bite.
Unlike many store-bought teriyaki sauces that contain wheat-based soy sauce, this homemade version is naturally gluten-free when prepared with certified gluten-free tamari or gluten-free soy sauce. It delivers all the classic teriyaki flavor you love while allowing you to enjoy a safe and delicious meal. Best of all, this easy gluten-free chicken recipe comes together in about 25 minutes, making it ideal for busy weeknights, meal prep lunches, or a satisfying weekend dinner.
Serve this homemade gluten-free teriyaki chicken over fluffy rice, quinoa, or cauliflower rice, and pair it with steamed vegetables for a complete meal. Whether you are following a gluten-free lifestyle or simply looking for a healthier alternative to takeout, this recipe is sure to become a favorite.
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Servings
4 servings
Chicken
1 ¼ pounds boneless skinless chicken breasts, cut into 1-inch cubes
Homemade Gluten-Free Teriyaki Sauce
1 tablespoon olive oil
¼ cup gluten-free tamari or certified gluten-free soy sauce
¼ cup water
2 tablespoons honey
1 ½ tablespoons packed light brown sugar
1 tablespoon rice vinegar
1 ¼ teaspoons toasted sesame oil, divided
1 (2-inch) piece fresh ginger, peeled and finely minced, or ¼ teaspoon ground ginger
2 cloves garlic, minced
2 teaspoons cornstarch
Optional Garnishes
Sesame seeds
Chopped green onions
Prepare the Chicken
Pat the chicken dry with paper towels and cut it into evenly sized 1-inch cubes. Uniform pieces help the chicken cook evenly and ensure each bite stays tender and juicy.
Heat the olive oil in a large 12-inch nonstick skillet over medium-high heat. Once the oil is hot, add the chicken in a single layer. Avoid overcrowding the skillet, as this allows the chicken to develop a beautiful golden-brown exterior instead of steaming.
Cook the chicken undisturbed for 3 to 4 minutes on the first side. Once lightly browned, flip the pieces and continue cooking for another 3 minutes. The chicken should be nearly cooked through and reach an internal temperature of approximately 160°F.
Make the Gluten-Free Teriyaki Sauce
While the chicken cooks, prepare the sauce. In a small mixing bowl or liquid measuring cup, combine the gluten-free tamari, water, honey, brown sugar, rice vinegar, ¼ teaspoon sesame oil, minced ginger, garlic, and cornstarch.
Whisk thoroughly until the cornstarch is completely dissolved and the mixture is smooth. Taking a moment to fully blend the ingredients helps create a silky sauce without lumps.
The combination of honey and brown sugar provides sweetness, while the tamari adds a deep umami flavor. Fresh ginger and garlic bring warmth and complexity, and rice vinegar balances everything with a subtle tang.
Combine the Chicken and Sauce
Once the chicken is nearly cooked through, pour the prepared teriyaki sauce mixture directly into the skillet.
Stir gently to coat the chicken pieces evenly. Continue cooking for 30 to 60 seconds, stirring frequently as the sauce begins to bubble and thicken.
As the cornstarch activates, the sauce will transform into a glossy glaze that clings beautifully to the chicken. Continue stirring until every piece is coated and the sauce has reached your desired consistency.
If the sauce becomes thicker than you prefer, add a tablespoon of water and stir until smooth. If you would like a thicker glaze, allow the mixture to simmer for another minute.
Garnish and Serve
Remove the skillet from the heat once the chicken is fully cooked and coated in the teriyaki glaze.
Transfer the chicken to a serving platter or individual bowls. Sprinkle with sesame seeds and chopped green onions for added flavor, texture, and color.
Serve warm over steamed white rice, brown rice, jasmine rice, cauliflower rice, or quinoa. Add steamed broccoli, snap peas, carrots, green beans, or bell peppers for a complete and nutritious meal.
Serving Suggestions
This easy gluten-free teriyaki chicken is incredibly versatile and pairs well with a variety of side dishes.
Serve it over jasmine rice for a classic takeout-inspired meal.
Pair it with cauliflower rice for a lower-carbohydrate option.
Add stir-fried vegetables such as broccoli, carrots, snow peas, and bell peppers for extra nutrition and color.
Use the chicken as a filling for lettuce wraps topped with shredded cabbage and sliced green onions.
Serve it over cooked noodles made from rice, quinoa, or other gluten-free ingredients.
For meal prep, divide the teriyaki chicken among containers with rice and vegetables for ready-to-eat lunches throughout the week.
Storage and Reheating
Store leftover gluten-free teriyaki chicken in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the chicken gently in a skillet over medium-low heat or microwave until heated through. If the sauce thickens during storage, add a small splash of water while reheating to restore its silky texture.
You can also freeze the cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
Always use certified gluten-free tamari or gluten-free soy sauce to ensure the recipe remains completely gluten-free.
Fresh ginger and garlic provide the best flavor, but ground ginger and garlic powder can be substituted when needed.
Honey, maple syrup, or brown sugar can be adjusted according to your preferred sweetness level.
Boneless skinless chicken thighs may be used instead of chicken breasts for an even juicier result.
For a spicy variation, add a pinch of red pepper flakes or a drizzle of gluten-free sriracha to the sauce.
If the sauce is not thick enough, simmer it for an additional minute or stir in a small slurry made from equal parts cornstarch and water.
This recipe is excellent for meal prep because the flavors continue to develop as the chicken rests.
