Gluten-Free Chicken Teriyaki: A Classic Japanese Dish

Celiac.com 01/10/2025 - Teriyaki is one of Japan's most beloved culinary exports, known for its balance of sweet and savory flavors and a glossy glaze that perfectly coats the ingredients. The word "teriyaki" comes from "teri," meaning shine, and "yaki," meaning to grill or cook. Traditionally, teriyaki sauce is a combination of soy sauce, sugar, mirin, and sake. However, for those with gluten sensitivities or celiac disease, soy sauce is off-limits due to its wheat content. With the right adjustments, you can enjoy this classic Japanese dish without compromising on taste or texture.

This gluten-free chicken teriyaki recipe swaps traditional soy sauce for gluten-free tamari and combines it with honey and fresh garlic to create a rich, flavorful marinade. Pan-fried or grilled to perfection, this dish delivers the same glossy, sticky coating that makes teriyaki so irresistible. Pair it with steamed rice and sautéed vegetables for a wholesome, gluten-free meal that celebrates the essence of Japanese cooking.

Gluten-Free Chicken Teriyaki Recipe

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Ingredients:

For the Chicken:

• 4 boneless, skinless chicken thighs or breasts
• 1 tablespoon neutral oil (like avocado or vegetable oil)

For the Marinade and Sauce:

• ¼ cup gluten-free tamari
• 2 tablespoons honey (or maple syrup for a vegan alternative)
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon cornstarch dissolved in 2 teaspoons water (optional, for thickening)

Optional Garnish:

• Sesame seeds
• Sliced green onions

Instructions:

Prepare the Marinade:
In a small bowl, whisk together the gluten-free tamari, honey, rice vinegar, garlic, and ginger. Set aside.

Marinate the Chicken:
Place the chicken thighs or breasts in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for later. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).

Cook the Chicken:
Heat the oil in a large skillet over medium heat. Remove the chicken from the marinade, letting any excess drip off, and place it in the skillet. Cook for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).

Make the Sauce:
While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until the sauce thickens slightly, about 1-2 minutes.

Glaze the Chicken:
Once the chicken is fully cooked, brush or spoon the sauce generously over the pieces, allowing it to caramelize slightly in the pan.

Serve and Garnish:
Transfer the chicken to a serving plate. Drizzle any remaining sauce over the top. Garnish with sesame seeds and sliced green onions if desired.

Serving Suggestions:

This gluten-free chicken teriyaki pairs beautifully with steamed white or brown rice and a side of sautéed snap peas, carrots, or broccoli. For a low-carb option, serve it with cauliflower rice or over a bed of greens.

Enjoy this flavorful and gluten-free twist on a Japanese classic!