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. It’s a perfect recipe to add to your weekly rotation even with picky eaters!

Why You Need This Recipe

  • 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.

Key Ingredients

Chicken thighs have more fat than chicken breasts so they stay nice and moist.

Reduced sodium tamari is the main component of homemade teriyaki sauce. You can also use coconut aminos if you want a soy-free option.

Brown sugar sweetens it up perfectly. Use coconut sugar for a lower glycemic option.

Ground ginger and garlic add additional spice and flavor to the sauce.

Ingredients for chicken teriyaki

Recipe Steps

Step One

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

Step Two

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

How to make gluten-free chicken teriyaki in four steps

Step Three

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

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Four

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

Step Five

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

Step Six

Turn off the heat and serve the chicken hot with steamed rice or vegetables.

teriyaki chicken served in a bowl over steamed rice

Recipe Tips & Substitutions

  • Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
  • Be sure not to overcook the chicken or it will taste dry especially if you’re using chicken breasts instead of chicken thighs.
  • If you serve this dish with rice be sure to package up the leftovers in separate containers so the rice doesn’t get soggy.

FAQs

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.

Other Gluten-Free Chicken Recipes You Might Like

Or, check out my entire index of gluten-free clean eating chicken recipes.

A plate of chicken teriyaki served with rice

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a plate of chicken teriyaki with rice

Gluten-Free Teriyaki Chicken


Description

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.


Ingredients

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)
  • ¼ 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)
  • ¼ 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.
  • Category: Main dishes
  • Method: Stoveop
  • Cuisine: American

Keywords: teriyaki chicken made gluten-free

Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.