Easy gluten-free teriyaki chicken made with simple, real food ingredients. Flavorful and tender chicken pieces coated in sweet and savory gluten-free teriyaki sauce. This dish takes less than 30 minutes to make, making it perfect for an easy and quick weeknight meal.
Just like my easy healthy chicken fried rice, this is so much healthier than takeout (tastes better, too) and is great for food prep!
Why I Love This Gluten-Free Teriyaki Chicken
- Great for food prep - I'm all about recipes that can be prepped ahead, or doubled and enjoyed throughout the week. And this teriyaki chicken checks both of those boxes.
- Made with real-food ingredients - From coconut aminos (instead of soy sauce) and honey (instead of sugar), the teriyaki sauce (adapted from my gluten-free/soy-free teriyaki sauce) is made from all simple, wholesome ingredients (you won't find refined oils, added colors or "natural" flavors in this sauce).
- Better than take-out - Once you try homemade teriyaki chicken, you'll never want to go back to take-out again. Take-out just can't beat the fresh, real flavors of homemade. And let's not even talk about all the ultra-processed ingredients added to take-out food!
- Easy and versatile - Just a few simple steps and less than 30 minutes are all this recipe takes. You can enjoy with rice/quinoa, veggies, make a bowl, lettuce wraps, or just enjoy as is.
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This is definitely one of those "I don't know what to make for dinner tonight" kind of recipes. I always have chicken in the fridge and this is so easy to throw together and serve with whatever veggies I have on hand. The gluten-free teriyaki sauce is so flavorful and really elevates any boring, plain chicken recipe.
Even the "better-for-you" bottled teriyaki sauces don't compare to homemade when it comes to quality of ingredients and taste! You will be surprised at how easy it is to whip together homemade teriyaki and how much better it tastes than take-out, or anything that can be bought at the store.
And, if you're looking for more of a classic stir fry recipe, then be sure to check out my easy ground chicken stir fry (also gluten free) or if you'd like to make this in the air fryer, check out my air fryer teriyaki chicken bites.
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Ingredient Notes and Substitutions
- Diced chicken breasts - I typically use chicken breasts, but chicken thighs (or a combination of both) can be used.
- Coconut aminos - I always recommend coconut aminos as a soy-free and gluten-free alternative to soy sauce. Tamari can also be used, just ensure it is a gluten-free tamari (some Tamari can still contain traces of gluten).
- Toasted sesame oil - Be sure to use toasted sesame oil and NOT plain sesame oil. Toasted sesame oil provides a nutty flavor while sesame oil is tasteless.
- Chicken bone broth - Using bone broth is an easy way to add additional nutrients and flavor to the sauce. If you don't have chicken bone broth, regular chicken broth, vegetable broth, or even just water can be used.
- Arrowroot starch - Arrowroot starch is used to thicken the sauce and keep it gluten-free. You can also use tapioca starch/flour.
- Honey - If you need a low-sugar/sugar-free sauce, just omit the honey.
A complete list of ingredients can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
💚 Sara's clean food tips: In order to avoid antibiotics and GMO feed, I recommend organic chicken. I also recommend raw honey.
How to Make Gluten-free Teriyaki Chicken
- Step 1: Heat a skillet over medium heat with a little bit of olive oil. Once heated, add diced chicken and season with salt and pepper.
- Step 2: Cook over medium heat, stirring frequently, until all chicken pieces are fully cooked to an internal temp of 165°F.
- Step 3: While the chicken is cooking, whisk together the gluten-free teriyaki sauce ingredients (coconut aminos, toasted sesame oil, rice vinegar, honey, garlic and ginger). Whisk the slurry ingredients (arrowroot starch and water) in a separate bowl.
- Step 4: Once chicken is fully cooked, add the teriyaki sauce and the slurry to the skillet. Simmer over low heat, stirring the chicken occasionally, until the sauce has just thickened. Enjoy!
Helpful Tips & Notes
- Cut the chicken into even size pieces. This will help with even cooking.
- Pat dry the chicken before adding to the pan. This helps to get juicy, tender chicken and a nice browned exterior. Simply use a paper towel to pat dry.
- Use a large skillet. Using a large skillet ensures there is room for each piece of chicken to cook evenly. If you don't have a large skillet, cook in batches.
- Use cold water to make the slurry. This helps the starch more easily dissolve into the water.
- Simmer on low until the sauce has just thickened. If you continue to cook, or cook too high, you risk the sauce becoming slimy/gummy and too thick.
- Make it spicy! Add some red pepper flakes to the sauce, or sprinkle some on before serving.
- Garnish with sesame seeds and/or sliced green onion.
Serving Suggestions
You've made this delicious gluten-free teriyaki chicken, now what? Well, there are lots of ways to enjoy this. Check out some of my recommendations below!
- Make it a quinoa bowl. My favorite way to serve this is with some quinoa, avocado slices and cashews. Protein, fiber and healthy fats in a tasty little bowl.
- Make a rice bowl with brown or white rice, and steamed/roasted broccoli (or use cauliflower rice for a low-card/veggie-packed option). Love a good bowl? Try my Mediterranean buddha bowl next.
- Add some toothpicks and serve as an appetizer.
- Turn it into a simple meal and serve with vegan roasted cauliflower steaks and air fried smashed potatoes (these can be baked too).
- Make lettuce wraps. Wrap chicken pieces in some bibb or butter lettuce with some green onion and Paleo coleslaw.
- In a hurry? Just eat as is with some raw veggies or a simple green salad on the side.
Recipe FAQs
Typically yes, as it's made with soy sauce and most soy sauces contain gluten. Using coconut aminos, or gluten-free tamari, ensures teriyaki sauce is gluten free.
Yes, either chicken thighs or chicken breasts work. Just cut them evenly and cook to an internal temperature of 165°F.
Arrowroot starch (my preferred choice), corn starch or tapioca starch can be mixed with cold water to make a slurry. This is then added to the other teriyaki sauce ingredients to thicken.
If the sauce is too thick/gummy, it was probably overheated or has too much starch. To thin, slowly add warm liquid (broth or water) 1-2 tablespoons as a time, whisking constantly, until thinned.
How to Store and Reheat
To store: Leftovers can be stored in an airtight container in the fridge and will stay good for 4-5 days.
To reheat: You can reheat on the stovetop or microwave. Add chicken pieces to a skillet and heat over medium-low until chicken pieces are heated through. Or, place in a microwave safe dish and microwave until heated to your liking.
To freeze: Let chicken fully cool and then store in a freezer-safe container and freeze for up to 3 months. I recommend allowing to thaw overnight in the fridge before reheating.
Tip: Double the batch and store in glass food prep containers, along with some cooked veggies, for easy food prep!
More Gluten-free Chicken Recipes to Try
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Gluten-free Teriyaki Chicken
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Equipment
- 1 large skillet
Ingredients
- 1 ½ lbs. diced chicken breasts
- ⅓ cup chicken bone broth (or water)
- ¼ cup coconut aminos
- 1 tbsp. honey
- 1 tbsp. rice vinegar
- 1 tsp. toasted sesame oil
- ¼ tsp. ground ginger (or ¾ tsp. freshly grated)
- ½ tsp. garlic powder (or 2 medium garlic cloves, minced)
- For the slurry: 1 tbsp. arrowroot starch and 2 tbsp. cold water
Instructions
- Heat a large skillet over medium heat and drizzle with a little bit of extra-virgin olive oil (or avocado oil). Once hot, add the diced chicken to the skillet and season with salt and pepper.1 ½ lbs. diced chicken breasts
- Stirring occasionally, cook chicken until all pieces are fully cooked and reach an internal temperature of 165°F. Once fully cooked, reduce heat to low.
- While the chicken is cooking, in a small bowl or liquid measuring cup, whisk together the bone broth, coconut aminos, honey, rice vinegar, toasted sesame oil, ground ginger and garlic powder.⅓ cup chicken bone broth, ¼ cup coconut aminos, 1 tbsp. honey, 1 tbsp. rice vinegar, 1 tsp. toasted sesame oil , ¼ tsp. ground ginger, ½ tsp. garlic powder
- In a separate, small bowl, make the slurry. Whisk together the arrowroot starch and cold water.For the slurry: 1 tbsp. arrowroot starch and 2 tbsp. cold water
- Add both the teriyaki sauce and the slurry to the skillet with the chicken (ensure heat is on low) and simmer until sauce has thickened (about 3-4 minutes). Stir the chicken to ensure chicken is coated in sauce.
- Serve and enjoy!
Notes
- Cut the chicken into even size pieces. This will help with even cooking so you don't end up with some overcooked, dry pieces of chicken.
- Pat dry the chicken before adding to the pan. This helps to get juicy, tender chicken and a nice browned exterior. Simply use a paper towel to pat dry.
- Use a large skillet to ensure there is room for each piece of chicken to cook evenly. If you don't have a large skillet, cook in batches.
- Once sauce has thickened, remove from heat or you risk the sauce getting too thick.
Nutrition
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Anonymous says
So good and so easy. Great recipe!
Sara says
Not only is this gluten-free, but it's also soy-free, refined sugar-free and grain free. Real, clean ingredients that taste amazing and so much better than take-out!