When I first went gluten free, it was SO hard to find easy dinner recipes that catered to more than one food allergy! I used to love ordering chicken teriyaki take out on friday nights. It was THE BEST. But as soon as I went gluten free that option went out the window.
In case you didn’t know, most asian and chinese dishes served at restaurants use soy sauce and soy sauce is not gluten free! So to me, making an asian inspired dish at home is 100x safer if you are gluten free.
This gluten free chicken teriyaki is an easy gluten free dinner. It is perfect for a busy weeknight dinner or a quick lunch. This recipe is a great alternative to take out when you have to avoid gluten! It is made in less than 30 minutes and uses mininal ingredients, just like my gluten free rice paper tacos.
If you’re gluten free and looking for more weeknight chicken recipes, I also love this gluten free cashew chicken and broccoli skillet and these baked meatballs. This easy dinner tastes EXACTLY like your favorite take-out, whether it is asian or italian, but are 100% gluten free, just like this black pepper chicken recipe!
why you’ll love this allergy friendly recipe
- This gluten free teriyaki chicken recipe helps you make your own homemade teriyaki sauce instead of buying a store bought one so you know whats in it! I love making take out at home because there is literally NO guessing whats in it. You know the ingredients and you know it is safe. No more wondering “did they make it the way I asked?”.
- A great choice for an easy dinner because it only uses one pan and a few ingredients! This is my ideal dinner because I definitely do not want to be doing a million dishes after dinner. I want to be relaxing.
- This gluten free chicken teriyaki is perfect to prepare for on the go lunches. I love bringing this meal to work for an easy to heat up lunch.
- To make this recipe even easier sometimes I like to use the gluten free chicken teriyaki from Just meats. Click here and use the code KAYLAC25 for 25% off clean, cooked protein sent straight to your house.
ingredients & substitutions
Boneless Chicken Breasts: Buy cooked chicken! Save yourself some time with this weeknight meal. I like to use pre-cooked chicken, such as rotisserie chicken, grilled chicken, or leftover chicken from a previous meal. Boneless skinless chicken thighs can be used for more flavor, but may take longer to cook through and are not as lean. You can also use gluten free chicken tenders for a crispier, breaded chicken option. I like to use the ones from trader joes!
Broccoli Florets: Fresh veggies in the gluten free chicken teriyaki. Use frozen or fresh broccoli. You can use other stir fry veggies like peppers, sugar snap peas, or carrots.
Gluten free Soy Sauce: Make sure to buy a gluten free soy sauce or you can use tamari or coconut aminos.
Brown Sugar: Sweetener in the gluten free chicken teriyaki sauce. Honey, coconut sugar, date sugar or maple syrup can be used instead.
Rice Vinegar: Adds tang to the gluten-free chicken teriyaki recipe. You can use apple cider vinegar in a pinch.
Garlic & Ginger: Flavor boosters. Use garlic powder and ginger powder or ground ginger if fresh garlic and fresh ginger isn’t available. You can also add onion powder if you do not have garlic.
Cornstarch: Used to create a thickened sauce. Arrowroot powder or tapioca starch works as a substitute. You can omit this but the sauce will be thinner.
directions
Step 1
Heat olive oil or oil of choice in a large skillet over medium-high heat. On a cutting board, cut chicken into 1″ pieces. Add chicken breast meat and broccoli florets. Cook for 5-7 minutes, or until golden brown and cooked through, stirring occasionally. Broccoli should be tender and charred. Chicken should be fully cooked.
Step 2
While the chicken pieces and broccoli are cooking, make the rice in a rice maker or pot according to package directions. You can also use microwavable rice or frozen rice.
Step 3
While rice cooks, in a small bowl, whisk together tamari or soy sauce, brown sugar, rice vinegar, garlic, ginger, and cornstarch.
Step 4
Once rice is cooked, stir in the cooked chicken and teriyaki sauce.
Step 5
Add cooked white rice to the pan. Reduce heat to low, cover the pan, and cook for 5 minutes or until sauce thickens slightly.
Step 6
Season with sea salt and black pepper to taste. Garnish with sesame seeds and chopped green onions (optional). Serve the gluten free chicken teriyaki immediately.
expert tips & tricks
- To make this gluten free chicken teriyaki easier buy a store bought gluten-free teriyaki sauce insetad of using a homemade teriyaki sauce. Honestly on a busy weeknight this can save you a few minutes and it will be just as delicious!
- You can add other vegetables to this dish, such as bell peppers, snap peas, snow peas, spring onions or carrots. Just adjust the cooking time depending on the vegetable’s hardness. This is a great meal to prep ahead of time. I like to make the chicken and rice and then switch up the vegetables each time I eat it so it feels fresh and new. Who wants to be eating the same meal multiple days in a row? Not me.
- Add a little orange marmalade for an orange chicken flavor.
- Add a dash of hot sauce to the sauce ingredients for a spicier sauce.
- Use beef instead of chciken for an easy beef teriyaki.
- You can turn this tasty gluten free chicken teriyaki into a slow cooker recipe or cook in the instant pot but the cooking time will need to be adjusted.
recipe variations
- For a low-carb gluten free chicken teriyaki, swap the white rice with cauliflower rice. You can even do what I do and mix white rice and cauliflower rice to still have a bit of the rice texture without it being mushy!
- To make this gluten free chicken teriyaki recipe vegan, use tofu or cauliflower in place of chicken. I love using air fried tofu!
serving, storing and meal prepping
Serve this gluten free chicken teriyaki hot with the sesame seeds and green onions sprinkled on top (optional). Leftovers can be stored in an airtight container in the fridge for up to 3 days.
This dinner is REALLY easy to freeze for when you don’t feel like cooking. I love having a few containers of this in the freezer at all times for when I need dinner in a pinch. For freezing, let the dish cool completely, then portion it into freezer-safe containers. Label and freeze for up to 3 months. Reheat frozen teriyaki in the microwave or on the stovetop over medium heat, until warmed through.
To meal prep, store them in the fridge for up to 3 days and reheat as needed. I love bringing this dish to work and heating it up in the microwave for lunch. It smells delicious and everyone will think you ordered in!
Looking for more allergy friendly easy recipe?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
One Pan Gluten Free Chicken Teriyaki Recipe
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken breasts cut into 1" pieces
- 1 cup broccoli florets
- 1/2 cup white rice
- 1 1/2 cups low-sodium chicken broth
- 1/3 cup gluten-free soy sauce coconut aminos or tamari
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1/2 teaspoon cornstarch
Instructions
- Heat oil in a large skillet over medium-high heat. On a cutting board, cut chicken into 1" pieces. Add chicken and broccoli florets. Cook for 5-7 minutes, or until golden brown and cooked through, stirring occasionally. Broccoli should be tender and charred. Chicken should be fully cooked.
- While Chicken and broccoli is cooking, make the rice in a rice maker or pot according to package directions. Substitue chicken broth for water for a better flavor! You can also use microwavable rice or frozen rice if needed.
- While rice cooks, in a small bowl, whisk together tamari or soy sauce, brown sugar, rice vinegar, garlic, ginger, and cornstarch.
- Once rice is cooked, stir in the cooked chicken and teriyaki sauce.
- Add cooked white rice to the pan. Reduce heat to low, cover the pan, and cook for 5 minutes or until sauce thickens slightly.
- Season with salt and pepper to taste. Garnish with sesame seeds and chopped green onions (optional) and serve immediately.
Notes
- For a low-carb gluten free chicken teriyaki, swap the white rice with cauliflower rice and drizzle with a low-carb teriyaki sauce (made with ingredients like soy sauce, a sugar substitute, and ginger).
- To make this gluten free chicken teriyaki lower in fat, use skinless, boneless chicken thighs instead of breasts, and opt for low-sodium tamari or soy sauce in the teriyaki sauce.
- To make this gluten free chicken teriyaki recipe vegan, use tofu or cauliflower in place of chicken.
Nutrition
Love this recipe? You can sign up here to receive easy meal plans, exclusive new recipes and updates!
Leave a Reply