Gluten-Free Teriyaki Chicken (Better Than Takeout)
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!
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken breasts cut into 1" pieces
- 1 cup broccoli florets
- 1/2 cup white rice
Gluten-Free Teriyaki Sauce
- 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
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 to the skillet.
- Cook for 5-7 minutes stirring occasionally, or until the chicken is golden brown and fully cooked through.
- 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.
- While the rice cooks, whisk together tamari, brown sugar, rice vinegar, garlic, ginger, and cornstarch in a small bowl
- Stir the teriyaki sauce into the pan with the chicken and broccoli. Make sure the chicken and broccoli is fully covered.
- Add cooked white rice to the pan in small mounds so the bottom absorbs some of the sauce.
- Reduce heat to low, cover the pan, and cook for 5 minutes or until sauce thickens slightly.
- Divide between plates and garnish with options; sesame seeds and chopped green onions. Serve immediately.
Notes
- 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!