Learn how to make the perfect gluten free teriyaki chicken using a quick and easy to make homemade teriyaki sauce. Once you’ve made the perfect chicken teriyaki, easily make a full meal by adding your favourite sides like rice, steamed, stir fried or raw vegetables and toppings like sesame seeds, chili flakes or green onions. A flavour-filled, healthy and easy dinner ready in under 30 minutes!
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I’ve created this recipe using my Gluten Free Teriyaki recipe, which is ready in just 5 minutes! And if you love teriyaki then I highly recommend you try my Teriyaki Ground Turkey Rice Bowls, Teriyaki Chicken Tacos or my Teriyaki Beef Bowls.
What’s To Love About Gluten Free Teriyaki Chicken
- delicious – if you’re like me and love Asian cuisine then you are going to love this dish, with umami flavor from the tamari and perfectly juicy and tender chicken pieces, this recipe is one that my whole family loves.
- allergy friendly – this recipe is gluten free, dairy free, nut free and egg free, so perfect for anyone with those allergies or intolerances or Celiac disease.
- quick & easy – this easy recipe is ready in under 30 minutes, perfect for the mid-week rush.
Ingredients Notes & Substitutions
Below are the key ingredients that you will need for this gluten-free teriyaki chicken. I was able to find all of these simple ingredients at my local grocery store. I’ve also popped down any ingredient notes and possible substitutions but the full list of ingredient quantities can be found in the recipe card at the bottom of this post.
- chicken breast – I’ve chosen to use skinless and boneless chicken breasts, cut into thin bit-sized pieces. You can also use boneless skinless chicken thighs or chicken tenderloins.
- tamari sauce – tamari is a main ingredient. It is very similar to soy sauce however it is gluten free and fermented for longer, giving it a less sharp flavour. In it’s place you can use coconut aminos, gluten-free soy sauce or regular soy sauce if you are not gluten free (regular soy sauce is not gluten free and contains wheat).
- rice wine vinegar – also known as rice vinegar. You can use apple cider vinegar in its place.
- honey – I’ve used honey to naturally sweeten the delicious gluten-free teriyaki sauce. You can swap for pure maple syrup also.
- ginger paste – I’ve used store bought ginger paste instead of fresh ginger, purely to save on time. Feel free to use fresh ginger finely grated if preferred.
- garlic paste – similar to the ginger paste, I’ve used store bought garlic paste to save time. Feel free to use fresh garlic cloves minced, if preferred.
- black pepper – I add some cracked black pepper to the teriyaki sauce for some extra seasoning but this is optional.
- corn starch – a little corn starch is used to thicken the sauce. You can also use tapioca starch or arrowroot starch for thickening the sauce.
- extra virgin olive oil – this is for frying the chicken. I also love avocado oil as a healthy oil for frying.
Optional Toppings
- spring onions / green onions
- red pepper flakes / chilli flakes
- finely chopped fresh chilli
- sesame seeds
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How to Make Gluten Free Teriyaki Chicken
To make the teriyaki sauce, add the tamari, garlic paste, ginger paste, vinegar, honey, water and pepper to a small saucepan on a low-medium heat. Whisk to combine and once the honey is completely dissolved, pour a small amount into a small bowl. Add the corn starch and whisk to combine to create a slurry. Pour the slurry back into the saucepan and whisk to combine. Turn the heat up to medium and continue whisking until the sauce thickens and appears glossy. Remove from the heat and set the thickened sauce aside.
The next step is to cook the chicken. I like to cook the chicken in batches because if you overcrowd the pan, the chicken will lose a lot of juices. To a medium nonstick skillet or stainless steel frying pan, add the olive oil. Bring to a medium-high heat. Once hot add about 5 pieces of chicken. Fry until golden on the first side then flip each piece over and fry until golden brown on the second side and cooked through. Transfer the cooked chicken to a clean plate. Repeat this step with the remaining chicken.
Once all of the chicken has been fried, return all of the chicken back to the pan and pour over the gluten free teriyaki marinade. Stir through until all of the chicken is coated evenly in marinade. Serve warm topped with sesame seeds or finely chopped green onions, or check out my serving suggestions below.
Serving Suggestions
Here are some ideas for making a delicious meal using the gluten free teriyaki chicken.
- Teriyaki Chicken Tacos
- Steamed white rice + steamed vegetables + teriyaki chicken + sesame seeds
- Steamed quinoa or cauliflower rice + stir fry vegetables + teriyaki chicken + chili flakes
- Teriyaki Pineapple Burgers – Gluten free buns or burger buns of choice + shredded cabbage + teriyaki chicken + sriracha mayo + thin slice of pineapple
Storage
Store any remaining teriyaki chicken in an airtight container in the fridge for up to 3 days. I recommend reheating before eating.
Gluten Free Teriyaki Chicken
Equipment
- Sharp knife
- Chopping Board
- Whisk
- Small saucepan
- Frying pan
- plate or bowl
Ingredients
- 1 kg chicken breast, thinly sliced
- 3 tablespoons olive oil, extra virgin
Teriyaki Sauce
- 1/4 cup tamari
- 3 tablespoons honey
- 1/4 cup water
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- Cracked black pepper, to taste
- 1 tablespoon corn starch
- 1 tablespoon rice wine vinegar
To Serve:
- 1 stem Green onion, thinly sliced
Instructions
Teriyaki Sauce
- First, make the teriyaki sauce. To make the sauce add the tamari, honey, water, ginger, garlic, pepper and rice vinegar to a small saucepan. Whisk well to combine.
- Pour a small amount of the liquid into a small bowl and add the corn starch. Whisk well to combine until there are no lumps. Pour the slurry back into the sauce mixture.
- Turn the heat to low and gently warm the sauce, whisking slowly until it thickens slightly and the sauce is glossy. Turn off the heat and set aside.
Chicken
- Add the olive oil to a large frying pan and bring to a medium heat. Once hot add about 1/3 of the chicken strips. Fry until golden on both sides and cooked through. Transfer to a large bowl or plate and cook the next batch of chicken, being careful not to overcrowd the pan. Repeat this process until all of the chicken breast is fried.
- Return all of the cooked chicken back to the pan. Pour the teriyaki sauce over the cooked chicken and stir through, cooking until the sauce is nice and sticky.
- Serve the chicken topped with thinly sliced green onions.
Notes
Serving Suggestions
- Teriyaki Chicken Tacos
- Teriyaki chicken with steamed white rice and steamed vegetables
- Make a burger using the teriyaki chicken, thinly sliced cabbage and sriracha mayo.
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