Go Back
–+ servings
Gluten free chicken teriyaki sitting on top on rice in a round bowl with a tan tea towel and chopsticks on the side of the bowl.

Gluten Free Chicken Teriyaki

Kaleena Martinez
Packed with flavorful ingredients and free from gluten, this dish offers a twist on the classic teriyaki favorite.
5 from 1 vote
Print Recipe Pin Recipe Share on Facebook
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Course Dinner
Cuisine Asian
Servings 4 people

EQUIPMENT NEEDED

  • Small bowl
  • Large pan
  • Whisk

Ingredients
  

  • 1.5 pound Chicken breast
  • ¼ cups Coconut aminos
  • 2 cloves Garlic (minced)
  • 2 tablespoons Honey
  • 1 tablespoon Avocado oil
  • 1 tablespoon Rice vinegar
  • 1 teaspoons Arrowroot flour
  • ½ teaspoon Sesame oil
  • ½ teaspoon Ginger
  • ½ teaspoon Onion powder

Instructions
 

  • Cut your boneless skinless chicken breasts into one-inch chunks then add your cut chicken to a zip-top bag or airtight container.
  • Add the coconut aminos, honey, rice vinegar, sesame oil, minced garlic, onion powder, and ginger to a small mixing bowl and whisk together. Be sure to leave out the arrowroot flour.
  • Add the sauce to the zip-top or airtight container with the chicken and place in the refrigerator for 30 minutes or up to 24 hours to marinate.
  • Add the avocado oil to a large pan and heat to medium heat.
  • Once the pan is hot, add your chicken to the pan reserving the marinade in a small bowl.
  • Cook the chicken on medium heat until cooked through, about 8-10 minutes.
  • While the chicken is cooking, add the arrowroot flour to the marinade and whisk it together.
  • 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.
  • Top with sesame seeds and chopped green onions.

Notes

*** For baking instructions, click here ***
*** For grilling instructions, click here ***
*** For crockpot instructions, click here ***
 
Substitutions
Chicken- I like to use boneless chicken breasts but you can use boneless skinless chicken thighs or chicken tenders.
Coconut aminos- If you don't have coconut aminos you can use gluten-free soy sauce or tamari sauce.
Arrowroot flour- Tapioca flour or cornstarch will work if you don't have arrowroot flour.
Ginger- If you don't have ground ginger or if you prefer, you can use fresh ginger or ginger paste.
Honey- You can use coconut sugar, brown sugar, or maple syrup if you don't have honey.
Rice Vinegar- White vinegar or apple cider vinegar will also work!
Avocado oil- You can use olive oil, ghee, or butter instead.
Garlic- You can use garlic powder if you don't have fresh garlic.
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.
 

Nutrition

Calories: 284kcalCarbohydrates: 13gProtein: 36gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 109mgSodium: 537mgPotassium: 645mgFiber: 0.1gSugar: 9gVitamin A: 51IUVitamin C: 3mgCalcium: 13mgIron: 1mg

*nutrition information is an approximate

Share this recipe on Facebook
Did you make this recipe?be sure to tag @kaleenas.kitchen and hashtag #kaleenaskitchen
QR Code linking back to recipe