Make savory gluten-free teriyaki chicken with tender chicken and a glossy homemade tamari sauce in only 25 minutes.
Sweet, savory, and ready in just 25 minutes, this Savory Gluten-Free Teriyaki Chicken Recipe is an easy choice for busy weeknight dinners. Tender chicken pieces are pan-seared until golden, then coated in a glossy homemade teriyaki sauce flavored with gluten-free tamari, honey, fresh ginger, garlic, and toasted sesame oil.
Preparing the sauce at home makes it easier to avoid the wheat-based soy sauce found in many traditional teriyaki sauces. Honey and brown sugar provide balanced sweetness, while rice vinegar adds a subtle tang and cornstarch thickens the sauce into a silky glaze that clings to every bite.
Serve this gluten-free teriyaki chicken over steamed rice, quinoa, cauliflower rice, or gluten-free noodles. Add broccoli, carrots, snap peas, green beans, or bell peppers for a colorful, satisfying meal the entire family can enjoy.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients
For the Chicken
1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon toasted sesame oil
1 tablespoon olive oil
For the Homemade Gluten-Free Teriyaki Sauce
1/4 cup gluten-free tamari or gluten-free soy sauce
1/4 cup water
2 tablespoons honey
1 1/2 tablespoons packed light brown sugar
1 tablespoon rice vinegar
1/4 teaspoon toasted sesame oil
1 piece fresh ginger, about 2 inches long, peeled and finely minced, or 1/4 teaspoon ground ginger
2 cloves garlic, minced
2 teaspoons cornstarch
Optional Garnishes
Sesame seeds
Chopped green onions
Directions
Step 1: Prepare the Chicken
Pat the chicken dry with paper towels and cut it into evenly sized 1-inch cubes. Place the chicken in a bowl, add 1 teaspoon toasted sesame oil, and toss until the pieces are lightly coated.
Step 2: Sear the Chicken
Heat the olive oil in a large 12-inch nonstick skillet over medium-high heat. Once the oil is hot, arrange the chicken in a single layer. Avoid overcrowding the skillet so the chicken can brown instead of steam.
Cook the chicken without stirring for 3 to 4 minutes, or until the bottom is lightly browned. Turn the pieces and cook for approximately 3 minutes longer. The chicken should be nearly cooked through at this point.
Step 3: Make the Teriyaki Sauce
While the chicken cooks, combine the gluten-free tamari, water, honey, brown sugar, rice vinegar, 1/4 teaspoon toasted sesame oil, ginger, garlic, and cornstarch in a small mixing bowl or liquid measuring cup.
Whisk thoroughly until the cornstarch has completely dissolved and the mixture is smooth. Stir the sauce again immediately before adding it to the skillet because cornstarch can settle at the bottom of the bowl.
Step 4: Add the Sauce
Pour the prepared teriyaki sauce into the skillet with the chicken. Stir gently to coat all the chicken pieces evenly.
Cook for 30 to 60 seconds, stirring frequently, until the sauce bubbles and thickens into a glossy glaze.
Continue cooking until the chicken reaches an internal temperature of 165°F in the thickest pieces.
Step 5: Adjust the Consistency
If the teriyaki sauce becomes thicker than desired, stir in 1 tablespoon of water. For a thicker glaze, allow the sauce to simmer briefly while stirring continuously.
Step 6: Garnish and Serve
Remove the skillet from the heat. Transfer the teriyaki chicken to a serving platter or individual bowls and garnish it with sesame seeds and chopped green onions, if desired.
Serve the chicken warm over steamed white rice, brown rice, jasmine rice, cauliflower rice, quinoa, or gluten-free noodles. Complete the meal with steamed or stir-fried broccoli, carrots, snap peas, green beans, or bell peppers.
Notes
Cut the chicken into evenly sized pieces so it cooks at the same rate. Patting the chicken dry before cooking also helps it develop a golden exterior.
Boneless, skinless chicken thighs may be substituted for the chicken breasts for a richer flavor and juicier texture. Cook the chicken until it reaches an internal temperature of 165°F.
Fresh ginger and garlic provide the most vibrant flavor. Ground ginger may be used as indicated when fresh ginger is unavailable.
For a spicy variation, add a pinch of crushed red pepper flakes or a small amount of gluten-free sriracha to the teriyaki sauce.
If the sauce is too thin, let it simmer for an additional minute. If necessary, mix equal amounts of cornstarch and cold water to make a small slurry, then add it gradually until the sauce reaches the desired consistency.
To make lettuce wraps, spoon the cooked teriyaki chicken into lettuce leaves and top it with shredded cabbage, sesame seeds, and sliced green onions.
For meal-prep lunches, divide the chicken among containers with cooked rice or quinoa and vegetables.
Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 4 days. Reheat it gently in a skillet over medium-low heat or in the microwave until thoroughly heated. Add a small splash of water if the sauce has thickened during storage.
The cooked chicken may be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Tamari and soy sauce formulas vary. Check the label to confirm that the product is appropriately labeled gluten-free. When cooking for someone with celiac disease or gluten sensitivity, verify all packaged ingredients and prevent cross-contact with gluten-containing foods, utensils, and preparation surfaces.
