Gluten-Free Teriyaki Chicken (Better Than Takeout)

Name: Gluten-Free Teriyaki Chicken (Better Than Takeout)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 lb chicken breasts (cut into 1" pieces); 1 cup broccoli florets; 1/2 cup white rice; 1/3 cup gluten-free tamari (or gluten free soy sauce or coconut aminos); 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 1 tablespoon minced garlic; 1 teaspoon grated ginger; 1 teaspoon cornstarch; 1/4 cup water (to loosen the sauce if needed) (Optional)

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This easy gluten-free teriyaki chicken recipe has become my go-to when I want a meal that tastes like takeout in under 30 minutes and is made safely gluten free. We're talking tender chicken, cooked broccoli, all covered with a thick, homemade (but still gluten free) teriyaki sauce. Think all your favorite parts of ordering takeout, just now gluten free!

Why You’ll Love This Gluten-Free Teriyaki Chicken

Almost all asian takeout has a soy sauce base and soy sauce is not naturally gluten free. Many soy sauces on the market have wheat as a main ingredient, and as we know, wheat is not gluten free. This gluten free teriyaki is made with tamari (naturally gluten free) but you can swap in gluten free soy sauce or coconut aminos instead for a similar flavor while still being gluten free.
This Gluten-Free Teriyaki Chicken is all made in one pan, which makes it quick and easy to clean up. No side dishes to prepare. No extra pots to clean up.
This asian chicken is covered in a thick teriyaki sauce, the same way it is when you order take out. No thin sauces here! The sauce is thick, glossy and sticky, coating the chicken and broccoli.

Ingredients You’ll Need

Gluten-Free Teriyaki Chicken, a bowl of rice, a bowl of broccoli

Chicken: I used chicken breasts here but chicken thighs work too! Chicken breasts cook faster and are a leaner cut with less fat. Chicken thighs take a little longer to cook and are juicer with more flavor and more fat.
Tamari, gluten-free soy sauce, or coconut aminos: Used for the teriyaki marinade sauce. Tamari is closest to traditional soy sauce. Tamari is fermented soy beans. It is naturally gluten free and has a savory flavor. Coconut aminos are a great substitute. They are usually very slightly sweeter and gluten free but also a great soy-free choice.
Garlic and ginger: the flavor base of the teriyaki sauce. Fresh garlic and ginger gives the greatest taste. A dried powder or paste is easier to store and works great in a pinch for busy weeknights!
Brown sugar: Used to sweeten the teriyaki sauce. It adds a caramel sweetness to balance the savory, salty tamari. Honey or maple syrup can be used as a substitute but will slightly change the flavor.
Rice vinegar: adds a brightness to the sauce and helps to develop a deeper flavor profile. It keeps the sauce from tasting flat and bland.
Cornstarch: Works to thicken the sauce to that sticky, glossy texture. You can use arrowroot or gluten free flour as a substitute.
Broccoli: gets soft and slightly charred at the edges in the pan while cooking. This adds flavor and texture to the Gluten-Free Teriyaki Chicken.
White rice: You can use a rice cooker or a pot to cook the rice. For more flavor, cook the rice in broth instead of water. Microwavable or frozen rice is a great way to save time.

Recipe Variations

Low-carb: Use cauliflower rice or a veggie rice instead of white rice. You can also mix brown rice with cauliflower rice for a similar texture.

Vegan: Use firm tofu instead of chicken. I like to cut mine into 1" cubes and pan fry.

Spicy: Add a dash of hot sauce to the sauce for a spicier finish.

How to Make Gluten-Free Teriyaki Chicken

Step 1: Heat oil in a large skillet over medium-high heat.

Step 2: On a cutting board, cut chicken into 1″ pieces. Add chicken and broccoli florets to the skillet.

Step 3: Cook for 5-7 minutes stirring occasionally, or until the chicken is golden brown and fully cooked through.

Step 4: While chicken and broccoli is cooking, make the rice in a rice maker or pot according to package directions. Substitute chicken broth for water for a better flavor! You can also use microwavable rice or frozen rice if needed.

Step 5: While the rice cooks, whisk together tamari, brown sugar, rice vinegar, garlic, ginger, and cornstarch in a small bowl

Step 6: Stir the teriyaki sauce into the pan with the chicken and broccoli. Make sure the chicken and broccoli is fully covered.

Step 7: Add cooked white rice to the pan in small mounds so the bottom absorbs some of the sauce.

Step 8: Reduce heat to low, cover the pan, and cook for 5 minutes or until sauce thickens slightly.

Step 9: Divide between plates and garnish the Gluten-Free Teriyaki Chicken with optional sesame seeds and chopped green onions. Serve immediately.

Recipe Tips

Give the Gluten-Free Teriyaki sauce a stir right before adding it to the pan. Cornstarch settles to the bottom faster quickly and you want to make sure it’s fully mixed in! No clumps!
Don’t stress when the sauce looks thin when pouring it out of the bowl. The cornstarch will thicken it up as it heats.
Too thick? Throw in a splash of water or broth to the sauce to make it a little thinner.
Too thin? Keep it on the heat for another minute. Add 1 tsp of extra cornstarch if needed after that.
To save time you can always use store-bought gluten-free teriyaki sauce. My favorite is San J or Kikkoman!

Tamari vs Coconut Aminos

Tamari tastes closest to regular soy sauce. It is slightly more savory and has a little deeper of a flavor but if you weren't a pro, you'd never know!. Coconut aminos are sweeter and less salty, but it is completely soy-free if you need that option. Both work equally well in this recipe. The sauce will taste slightly different depending on which one you choose, but knowing that upfront helps you choose with confidence!

Make Ahead & Storage Tips

Fridge: You can store this gluten-free teriyaki chicken for up to 3 days in an airtight container. It reheats well in a frying pan.

Freezer: To freeze, let the gluten-free teriyaki chicken cool all the way down first. Then, portion into a freezer-safe container. You can freeze for up to 3 months. I always recommend thawing overnight in the fridge the day before you want to eat it.

Reheating: I like to add a small splash of water or broth to the dish before heating it up. The sauce thickens a lot when it cools down and the splash of water loosens back up. You can reheat this meal on the stovetop on low or microwave on medium power, both work! Just don’t blast it for too long in the microwave or over cook in the frying pan because the chicken gets overcooked and rubbery.

Make-ahead: The sauce can be whisked together ahead of time and kept in the fridge for up to 3 days. The chicken can be diced and stored raw so you’re not doing prep on a weeknight.

Recipe FAQs

Is teriyaki sauce gluten-free?

Most store-bought teriyaki sauces are not. They are typically made with regular soy sauce, which is brewed with wheat. To make it safe at home, you swap the soy sauce for tamari or coconut aminos.

Can I freeze gluten-free teriyaki chicken?

Yes. Cool it completely, portion it into freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.

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