Mouthwatering Gluten Free Chicken Teriyaki

Packed with flavorful ingredients and free from gluten, this dish offers a twist on the classic teriyaki favorite.

This gluten-free chicken teriyaki is one of my favorite dishes to whip up on a weeknight and pair with fried rice. It's a twist on a traditional teriyaki recipe in that it uses coconut aminos and honey, along with a few other staple ingredients, instead of processed sugar and gluten.

Making homemade teriyaki sauce is super easy and perfect if you or your family member has celiac disease. Once you make your teriyaki sauce you won't want to buy a bottled one again!

When my husband and I first started to eliminate gluten, processed sugars, and non-pronounceable ingredients from our diet, it was so hard to find any great condiments and sauces at the store. There are a lot better options now but this easy recipe has been a staple for us from the beginning of our clean eating journey and we love it!

Come along as I show you how to make this gluten-free teriyaki sauce and all the tips and tricks along the way!

Jump to:

• Ingredients
• Substitutions
• Step by step
• Can this recipe be baked in the oven?
• Can this recipe be made in the slow cooker?
• Can I grill this recipe?
• Tips
• Frequently asked questions
• What to serve with?
• Storing and reheating
• Recipe

Ingredients

Step by step

1. Cut your boneless skinless chicken breasts into one-inch chunks and add your cut chicken to a zip-top bag or airtight container.
2. Add the coconut aminos, honey, rice vinegar, sesame oil, garlic, onion powder, and ginger to a small mixing bowl and whisk together. Be sure to leave out the arrowroot flour.
3. Add the sauce to the chicken in the zip-top bag or airtight container and place in the refrigerator for 30 minutes or up to 24 hours to marinate. The longer you let it marinate, the more flavor it will have!
4. Add the avocado oil to a large pan and heat to medium heat.
5. Once the pan is hot, add your chicken to the pan reserving the marinade in a small bowl.
6. Cook the chicken on medium heat until cooked through, about 8-10 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
7. While the chicken is cooking, add the arrowroot flour to the remaining sauce and whisk it together.
8. Once the chicken is done cooking, add the marinade to the chicken and stir on medium heat until the sauce has thickened, about a minute or two.
9. Top with sesame seeds and chopped green onions.

Can this recipe be baked in the oven?

Yes! You can bake this chicken teriyaki in the oven. Here's how...

1. Preheat your oven to 400 degrees Fahrenheit.
2. Add your chicken breast to an oven-safe dish.
3. Whisk together your sauce ingredients in a small bowl.
4. Add your sauce to a small saucepan and heat on medium heat until a low boil. Let the sauce simmer until it's thickened, about a minute or two.
5. Pour ¾ of the sauce over the chicken and bake the chicken at 400 degrees Fahrenheit for 22-26 minutes or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
6. Once the chicken is done, brush the chicken with the remaining sauce then turn your oven to high broil, and let broil for about a minute or two.
7. Serve with sesame seeds and green onions.

Can this recipe be made in the slow cooker?

Yes! You can make this recipe in a slow cooker or crock pot. Here's how...

1. Cut your chicken breast into one-inch cubes and add to the bottom of your crock pot.
2. Whisk together all the sauce ingredients in a small bowl and pour over the chicken.
3. Let it cook on high for 2-3 hours or low for 6 hours.

Can I grill this recipe?

Yes! You can grill this teriyaki chicken. Here's how...

1. Whisk all the sauce ingredients except for the arrowroot flour in a small bowl.
2. Add your chicken breast, thighs, or tenders to a zip-top bag or casserole dish, and pour the marinade in with the chicken. Let the chicken marinate for 30 minutes or up to 24 hours. The longer you let it marinate, the more flavor it will have!
3. Preheat your grill then add the chicken to the preheated grill. Be sure to save your marinade!
4. Grill your chicken for around 6 minutes a side depending on how thick it is. Once the internal temperature reaches 165 degrees Fahrenheit.
5. While your chicken is cooking, add the marinade to a cold saucepan and whisk in the arrowroot flour.
6. Turn your stove to medium heat, bring the sauce to a low boil, and let it simmer for a minute or two until it has thickened.
7. While your chicken is still on the grill, brush your chicken on both sides with the thickened sauce. Let it cook for another minute or two on each side.
8. Serve your chicken with sesame seeds and fresh green onions.

Frequently asked questions

Does chicken teriyaki have gluten?

Yes. The traditional way to make chicken teriyaki is with soy sauce which contains gluten. This recipe uses coconut aminos in place of soy sauce making it gluten-free.

What is chicken teriyaki made of?

Traditionally chicken teriyaki is made of soy sauce, mirin, sake, and sugar.

What to serve with?

There are so many ways that you can serve your gluten-free teriyaki chicken. Here are some of my favorite ways to serve this dish.

• White rice
• Cauliflower rice
• Steamed broccoli
• Make a stir fry with snow peas, spring onions, and red peppers.
• Serve on top of spaghetti squash
• Fresh vegetables

Storing and reheating

Here are the best ways to store and reheat your teriyaki chicken so you can enjoy it the next day.

Storing

Store your leftover chicken in an airtight container in the refrigerator for up to 4 days.

You can also freeze your chicken by putting it in an airtight container or freezer-saver bag.

Reheating

To reheat your chicken, preheat your oven to 350 degrees Fahrenheit and bake at 350 for 15-20 minutes, until the chicken is heated through.

Recipe