For a quick and delicious weeknight dinner, try this Gluten-Free Chicken Teriyaki recipe using a simple homemade sauce that is flavorful and sweet. This recipe is ready and on the table in 30 minutes.

Gluten-free teriyaki chicken with rice served with green beans

Homemade teriyaki chicken is really quick and easy to make.

Chicken thighs are cooked in a skillet and then a sauce is added and thickened until it coats the chicken. You can also use boneless chicken breasts as well (see my related recipe for Air Fryer Teriyaki Chicken Breast).

It’s a perfect recipe to add to your weekly meal plan or meal prep.

Key Ingredients

Ingredients for chicken teriyaki
  • Chicken thighs have more fat than chicken breasts so they stay nice and moist. However, you can use chicken breasts as well. Just cut either into bite-sized pieces.
  • Reduced sodium tamari is the main component of homemade teriyaki sauce. Tamari is like regular soy sauce, but made without gluten. You can also use coconut aminos if you want a soy-free option (see my list of substitutes for coconut aminos).
  • Ground ginger and garlic add additional spice and flavor to the sauce.

Please see the full recipe card at the end of this post for the exact measurements.

Recipe Steps

How to make gluten-free chicken teriyaki in four steps

Step One

Combine the tamari, rice vinegar, brown sugar, ground ginger, and garlic. Set the sauce aside.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

In a nonstick skillet heat the oil over medium heat or medium-high. Add the chicken and let it start to cook on all sides.

Step Three

After about 7 minutes, pour the tamari mixture over the chicken.

In a small bowl, stir together the cornstarch and water. Pour into the skillet.

Step Four

Continue to stir the sauce with the chicken for another 7 minutes until the starch dissolves and the sauce thickens.

Turn off the heat and serve the cooked chicken hot with steamed rice, cooked cauliflower rice, or vegetables. Top with sesame seeds or green onions for extra flavor and texture.

I hope you agree that this gluten-free teriyaki chicken recipe is your new favorite easy dish. You can also turn it into a stir fry by adding vegetables like bell pepper, onion, sugar snap peas, and a dash of fresh ginger or dried ginger.

teriyaki chicken served in a bowl over steamed rice

Recipe Notes

  • This Chicken Teriyaki with homemade sauce is 100% gluten-free and is a one-pot meal.
  • Regular restaurant takeout can be incredibly difficult to order when you are gluten-free especially if you’re sensitive to trace amounts of gluten or cross-contamination. Homemade takeout is simple to recreate in your own kitchen.
  • This easy chicken dinner is on the table in 30 minutes. See all of my easy 30-minute meals including my dairy-free and gluten-free shrimp scampi.

Recipe FAQs

What makes traditional teriyaki sauce not gluten-free?

Traditional teriyaki sauce often contains soy sauce, which typically includes wheat as an ingredient. This makes it unsuitable for a gluten-free diet or for those with Celiac disease. In place of soy sauce, try using gluten-free soy sauce which is known as gluten-free tamari sauce.

How do I thicken gluten-free teriyaki sauce without flour?

ou can use arrowroot starch, tapioca starch, or cornstarch mixed with water to create a slurry. This will thicken the sauce without affecting the flavor.

What can I serve with gluten-free teriyaki chicken?

This recipe is perfect with steamed rice and vegetables such as my Air Fryer Green Beans. You can always buy the steam-in-bag rice pouches from the grocery store for a super quick side dish to go with this easy recipe.

Can I use buy bottled gluten-free teriyaki sauce?

Yes, there are some good ones on the market. See my list of favorite gluten-free sauces you can buy.

New to eating without allergens? See my guide for how to go gluten and dairy free.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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a plate of chicken teriyaki with rice

Gluten-Free Teriyaki Chicken Recipe

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4.5 from 2 reviews

Print Recipe

For a quick and delicious weeknight dinner, try this Gluten-Free Chicken Teriyaki recipe using a simple homemade sauce that is flavorful and sweet. This recipe is ready and on the table in 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 2/3 cup reduced sodium tamari (use coconut aminos for soy-free diets)
  • 1/4 cup rice vinegar
  • 3 tablespoons brown sugar (use coconut sugar for a lower glycemic option)
  • 1/4 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1 tablespoon cooking oil (I used avocado oil)
  • 1.25 pounds boneless, skinless chicken cutlets or thighs, cut into 1-inch chunks
  • 3 tablespoons cornstarch (use arrowroot starch for grain-free or paleo diets)
  • 1/4 cup warm water

Instructions

  1. In a medium bowl, combine the tamari or coconut aminos, rice vinegar, brown sugar, ground ginger, and garlic. Set the sauce aside while you start to cook the chicken.
  2. In a medium nonstick skillet, heat the cooking oil over medium heat.
  3. Add the chicken and let it start to cook on all sides, stirring occasionally.
  4. After about 7 minutes of cook time for the chicken, pour the sauce over the chicken.
  5. In a small bowl, combine the cornstarch or arrowroot starch with the water. Stir to combine and then pour into the skillet.
  6. Continue to stir the sauce with the chicken and cook for another 7 minutes until the starch has dissolved and the sauce has started to thicken.
  7. Turn off the heat on the stove and serve the chicken hot, with your choice of steamed white rice, cauliflower rice, brown rice, or steamed vegetables.

Notes

  1. Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
  2. This recipe is perfect with steamed rice and vegetables such as my Air Fryer Green Beans. You can always buy the steam-in-bag rice pouches from the grocery store for a super quick side dish.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 284
  • Sugar: 8.7 g
  • Sodium: 1184.7 mg
  • Fat: 7.3 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 18.1 g
  • Fiber: 0.4 g
  • Protein: 35.2 g
  • Cholesterol: 103.4 mg

This recipe was originally published in 2021; it was updated and re-published in February, 2025.

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.