Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1-m):

  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Mica Adams

    Mica's Gluten-Free Baked Teriyaki Chicken (Video)

    Mica Adams

    By Mica Adams •

    0
    Reviewed and edited by a celiac disease expert.

      Easy to make and delicious chicken teriyaki with video.


    Easy gluten-free chicken teriyaki. Photo: CC--Isaac Wedin
    Caption: Easy gluten-free chicken teriyaki. Photo: CC--Isaac Wedin

    04/23/2019 - Looking for a no hassle, easy to please dinner idea? This baked teriyaki chicken comes together in a snap, and cooks in under an hour.


    Celiac.com Sponsor (A12):




    Celiac.com Sponsor (A12-m):



    Ingredients:

    • 6-8 chicken thighs
    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • ½ cup brown sugar
    • ½ cup gluten-free soy sauce
    • ¼ cup cider vinegar
    • 1 clove garlic, minced
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground black pepper

    Directions:
    In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper.

    Place on the stove top, and bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat.

    Heat oven to 425 degrees F.

    Place chicken pieces in a lightly greased 9x13 inch baking dish.

    Brush chicken with the sauce. Turn pieces over, and brush again.

    Bake for 15-20 minutes.

    Turn pieces over, and bake for another 15-20 minutes, until juices run clear when poked with a fork.

    Top with sauce every 10 minutes while cooking.

    0
    Go to articles

    User Feedback

    Recommended Comments

    There are no comments to display.



    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.

    ×

  • Join eNewsletter

  • About Me

    Mica Adams

    Mica Adams lives in Sonoma County California with her celiac dad, her mom, and her brother. She likes cooking, soccer, school and spending time with her friends.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-m):



  • Related Articles

    Scott Adams
    This recipe comes to us from Lisa McKinney.
    5 oz. San-J Wheat Free Reduced Sodium Tamari Soy Sauce
    6 oz. unsweetened pineapple juice
    ¼ cup brown sugar
    1 clove fresh garlic, minced (optional)
    1 Tablespoon grated fresh ginger (or 1 teaspoon Ground dried ginger)
    Heat liquid ingredients, add brown sugar, mix till dissolved. Add garlic and ginger, then cool. Wonderful, flavorful, not salty, and easy to make! Takes less than five minutes to make. Recommended marinating time: 4-18 hours. Enjoy!! (San-J, Virginia offices: 800-446-5500) .
    Scott Adams
    These recipes come to us from Jeanne Barkemeijer de Wit.
    I discovered that molasses and salt tastes a lot like soy sauce. (To me at least) Ive built a number of sauces around a core of ingredients. Basically I use variations containing varying amounts of balsamic vinegar, dark unsulfered molasses, fruits, turbanado (raw) sugar and sea salt. Here are a few of my recipes:
    Sweet and Sour Sauce
    16 oz Pureed Strawberries (or other pureed fruit - fresh or canned)
    1 cup turbanado (raw) sugar (For a sweeter taste add a can of frozen condensed fruit juice syrup. I like using Bacardis strawberry frozen margarita concentrate, but any frozen...
    Scott Adams
    This recipe comes to us from Tiffany (“tarnalberry” in the Gluten-Free Forum).
    Ingredients:
    1/3 cup gluten-free soy sauce
    1/3 cup pineapple juice
    ¼ cup mirin (japanese sweet rice wine)
    3 tablespoons sugar
    ¼ tsp ground ginger (or 1 tsp fresh grated ginger)
    Directions:
    Combine all ingredients in a non-reactive pot on medium heat. Briskly simmer, while whisking, for five minutes or until reduced as much as you want.
    Destiny Stone
    I never thought I would get to eattempura again, once I went gluten-free. Then I found this recipe. Notonly is the following tempura batter recipe gluten-free, it is also,egg-free, dairy-free, corn-free, nut-free, and soy-free. In fact,there are so few ingredients in this batter, that most diets canprobably eat it safely. Tempura can be made for breakfast, lunch,dinner or dessert. I don't like to eat too many greasy or friedfoods, so I like to eat tempura as a side dish combined with rice anda salad for a more balanced meal. This is a thin, but crispy batter,which is a nice light alternative to other heavier tempura batters.

    Tempura Vegetables...