Gluten-free Teriyaki Chicken
Easy gluten-free teriyaki chicken made with simple, real food ingredients. Flavorful and tender chicken pieces coated in sweet and savory teriyaki. This dish takes less than 30 minutes to make, making it perfect for an easy and quick weeknight meal.
Servings 4 servings
Calories 264kcal
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
Calories: 264kcal | Carbohydrates: 13g | Protein: 37g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 545mg | Potassium: 644mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
