Gluten-Free Teriyaki Chicken
This is a quick and easy version of Japanese teriyaki chicken. Salty, sweet, and versatile. The best thing about this recipe is that you can tailor it to suit your needs.
Ingredients
- 2 lbs Skinless, boneless chicken breasts or thighs Chopped into small square pieces or thinly sliced
- 2 Tbsp Sesame oil or other oil for frying
Sauce
- 1 Cup Tamari (Gluten-free soy sauce)
- 1/2 Cup Honey, Maple Syrup or sugar
- 1 inch Knob Ginger grated, or 1 1/2 tsp ground ginger powder
- 1 Clove Garlic minced
- 1/4 Cup Water
- 3 tsp Corn Starch
Vegetables
- 1 Handful Vegetables of choice: broccoli, carrots, snow peas, bok choy, water chestnuts, mushrooms, or whatever you have on hand. Chopped, julienned, or sliced.
Instructions
Cook chicken
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In skillet, add oil and stir fry chicken pieces until crispy and browned then remove from pan and set aside
Steam vegetables
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Steam or blanch any vegetables as needed to soften. (broccoli, carrots etc) It isn't necessary to blanch other vegetables. (this step can be done while chicken is browning)
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Add water and cornstarch to skillet and whisk together.
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Add remaining sauce ingredients: tamari, honey, garlic, ginger and whisk together.
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Bring sauce to a boil then lower heat and simmer for a few minutes until thickened and reduced slightly stirring occasionally.
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Add chicken back into skillet with sauce and cook for about 5 minutes
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Add vegetables and cook for another 5 minutes.
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Continue cooking over medium heat until chicken is cooked through and vegetables are crisp tender.
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Serve over steamed or sticky rice.
Recipe Notes
Short on time? Skip adding the vegetables to the pan and simply steam some broccoli or carrots and serve on the side with rice. The idea is to make this work for you and tailor it to your tastes.
OPTIONAL:
Garnish with one, two, or all of the following:
- Sesame seeds
- Chopped green onion
- Peanuts
- Cashews