Description
This easy gluten-free chicken teriyaki is one of my favorite dinners for a busy night! (Cut up the chicken & mix up the sauce in advance to save time on prep!)
Ingredients
Scale
For The Teriyaki Sauce:
- 2/3 cup water
- 1/3 cup low-sodium gluten-free tamari sauce*
- 3 Tablespoons pure maple syrup
- 1 Tablespoon rice vinegar
- 1 teaspoon finely minced fresh ginger
- 1 clove garlic, finely minced
- 1/2 teaspoon toasted sesame oil
- 1/4-1/2 teaspoon black pepper
- 1 1/2 Tablespoons cornstarch
For The Stir Fry:
- 1-1.25 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 Tablespoon avocado oil (or another neutral oil)
- Sliced green onion or sesame seeds, for garnish (optional)
Instructions
- Combine Sauce Ingredients. In a small bowl or liquid measuring cup, combine water, tamari, maple syrup, rice vinegar, ginger, garlic, sesame oil, and black pepper. Stir to combine. Add cornstarch and stir to dissolve until mixture is smooth. Set aside while you cook the chicken.
- Cook Chicken. Heat the oil in a large skillet over medium-high heat. Working in batches so you don’t crowd the pan, add chicken to the skillet (leaving space so the cubes don’t touch!) and cook 4-5 minutes per side, or until the chicken is golden brown and cooked through. (The internal temperature should reach 165 degrees F.) Set cooked chicken aside on a clean plate, and cook remaining chicken, until all chicken is cooked and set aside, adding more oil as needed.
- Cook The Sauce. Give the sauce one more quick stir (the cornstarch may have settled on the bottom of the bowl!), then add the sauce to the skillet. Cook over medium heat, stirring or whisking constantly, until the sauce has thickened and turned glossy.
- Stir In The Chicken. Return the cooked chicken to the pan and stir to coat well with the sauce. (The sauce will get even thicker as it cools.) Garnish with sliced green onion or sesame seeds, to taste.
- Serve & Store. Enjoy warm with rice, cauliflower rice, broccoli, or your favorite veggies! Leftover chicken will keep in an airtight container in the fridge 3-4 days. (The sauce will get much thicker when chilled, but will thin out again when you reheat the chicken.)
Notes
- Tamari. Regular soy sauce is NOT gluten-free, so you’ll need to use gluten-free tamari (aka gluten-free soy sauce). I recommend low-sodium to help moderate the salt content. If you’re sensitive to soy or very salt sensitive, you can substitute coconut aminos. It’s slightly sweeter, soy-free, and less salty. Another option is to reduce the tamari by 1 Tablespoon and add 1 Tablespoon additional water.
- Sweetener. Feel free to substitute brown sugar or honey for the maple syrup, if you like. If you prefer a less-sweet teriyaki sauce, you can also experiment with reducing the sweetener to 2 Tablespoons or less, to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 238
- Sugar: 9.1 g
- Sodium: 707.8 mg
- Fat: 7.1 g
- Saturated Fat: 1.1 g
- Carbohydrates: 14.6 g
- Fiber: 0.1 g
- Protein: 26.9 g
- Cholesterol: 82.7 mg