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Showing results for tags 'teriyaki'.
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Gluten-Free Chicken Teriyaki: A Classic Japanese Dish
Scott Adams posted an article in Chinese & Asian
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 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!-
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Celiac.com 12/07/2023 - This recipe offers succulent chicken breasts bathed in a luscious teriyaki marinade, topped with crispy bacon strips, and then baked to perfection. Add a colorful medley of onions, green bell peppers, and mushrooms for delightful textures and savory goodness. Topped with gooey, melted mozzarella cheese, these potatoes are a symphony of flavors that will elevate your dinner to a whole new level. Get ready to impress your taste buds with this savory and visually stunning creation. Ingredients: 4 (5 ounce) skinless, boneless chicken breast halves 1 cup gluten-free teriyaki marinade sauce ½ pound bacon 2 tablespoons butter 1 small onion, cut into long slices 1 small green bell pepper, cut into thin strips 1 (8 ounce) package fresh mushrooms, coarsely chopped 4 slices mozzarella cheese Garlic Slices (optional) Directions: Marinate the chicken: Place chicken in a nonporous glass dish or bowl. Pour gluten-free teriyaki marinade and garlic slices over chicken and toss to coat. Cover and refrigerate for 1 to 2 hours. Preheat the oven to 350F (175C). Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest. Bake chicken in the preheated oven until cooked through and juices run clear, 20 to 30 minutes. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside. Melt butter in the same skillet over medium-high heat. Sauté onion, bell pepper, and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup marinade and simmer until soft. Drain and set onion mixture aside. Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake until cheese is melted and bubbly, another 10 to 15 minutes.
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Celiac.com 10/05/2022 - Summer may be technically over, but the warm weather continues in many parts of the country. This presents an opportunity to squeeze in some late-season outdoor grilling. It's also a great time to test out recipes for tailgating season. These teriyaki pork kebabs are easy to make and super tasty. Ingredients: 3 tablespoons gluten-free soy sauce or tamari 3 tablespoons olive oil 1 clove garlic, minced ½ teaspoon crushed red pepper flakes salt and pepper to taste 1 pound boneless pork loin, cut into 1 inch cubes 1 (14.5 ounce) can chicken broth 2 tablespoons cornstarch 2 tablespoons gluten-free soy sauce or tamari 1 tablespoon brown sugar 2 cloves garlic, minced ¼ teaspoon ground ginger 3 portobello mushrooms, cut into quarters 1 large red onion, cut into 12 wedges 12 cherry tomatoes 12 bite-size chunks fresh pineapple Directions: In a shallow dish, mix together 3 tablespoons gluten-free soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours. In a saucepan, combine chicken broth, cornstarch, 2 tablespoons gluten-free soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes. Heat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks. Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.
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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. 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.
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Gluten-Free Teriyaki Chicken, Shrimp and Salmon Kebabs
Jefferson Adams posted an article in Chinese & Asian
Celiac.com 08/20/2013 - Teriyaki is one of those easy-to-love Japanese dishes that have found a welcome home on many eatery menus in the U.S. These kebabs offer an easy to make, barbecue friendly version that will have your guests clamoring for more. This recipe produces tasty gluten-free kebabs of teriyaki-glazed chicken, shrimp and/or salmon. Serve alone for a snack, or with rice and salad or grilled vegetables for a full meal. Ingredients: 2 pounds cubed chicken thigh meat, shrimp, or salmon 4 dozen chunks of fresh pineapple Gluten-free teriyaki sauce (recipe below) Bamboo skewers (1 dozen or so, soaked in water 20 min) Directions: Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Prepare the teriyaki sauce as indicated below. Skewer 4-5 pieces of chicken, shrimp or salmon per skewer. Put fresh pineapple chunks between the pieces. Grill until done. Remove and coat with finished teriyaki sauce. Serve. Gluten-free Teriyaki Sauce Recipe Ingredients: 3 tablespoons water 3 tablespoons sake ¼ cup mirin (Japanese rice wine) ¼ cup gluten-free soy sauce 3 tablespoons brown sugar 1 tablespoon honey 1 teaspoon fresh ginger, minced 1 teaspoon garlic, minced ¼ teaspoon sesame oil 3 tablespoons cornstarch ¼ cup cold water Directions: Mix everything (except the cornstarch and ¼ cup of water) together and then use to marinate chicken for 20-30 minutes. Important: Scale sauce according to how many skewers you are grilling. The above makes sauce for about a dozen or so skewers. Once chicken is marinated, remove and drain chicken. Place sauce in a sauce pan and bring to a boil. Once mixture boils, lower heat and simmer about 3-4 minutes or so, stirring generously. Mix cornstarch and cold water in a cup and dissolve. Add little by little to sauce in pan, stirring until mixture reaches desired thickness. Thin with water if too thick. Brush over cooked meat and serve. Store in the fridge for up to a week. -
I love teriyaki. I love it on fish. I love it on beef, and I love it on chicken. Since so many restaurants use wheat flour to thinker the teriyaki, I don't usually order it when eating out. But I always think about it, and wish I could order it. After a recent trip to Japan, I was determined to find a teriyaki recipe that was gluten-free. This easy recipe makes a delicious teriyaki marinade that will help you to prepare a wonderful chicken teriyaki. Ingredients: 4 skinless, boneless chicken breast halves 1 cup gluten-free teriyaki sauce (I use Steele's) ¼ cup lemon juice 2 teaspoons minced fresh garlic 2 teaspoons sesame oil Directions: Put the chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake ingredients to make sure that the meat is well-coated. Place in refrigerator for 24 hours, turning every so often. Heat grill to high. Lightly oil the grill grate. Remove chicken from bag, and discard any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork. Serve with rice and vegetables of your choice. Teriyaki Sauce If I'm feeling like having some teriyaki and I have the time, I'll make it from scratch. Here's a great recipe: Ingredients: ¼ cup mirin (Japanese sweet rice wine) 1 cup gluten-free soy sauce (I use Yamasa tamari or Kikkoman soy sauce) 4½ teaspoons rice vinegar 1 teaspoon sesame oil ¼ cup white sugar 7 cloves garlic, minced 1 tablespoon minced fresh ginger 1 dash red pepper flakes black pepper to taste Directions: Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in tamari or soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.
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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) .
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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.
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Teriyaki, Soy and Sweet and Sour Sauces (Gluten-Free)
Scott Adams posted an article in Chinese & Asian
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 strawberry concentrate will work.) 8-16 ounces of sweet bell pepper - chopped 1 teaspoon fresh chopped garlic (or gluten-free powdered substitute) 1 teaspoon salt 4 oz molasses Combine all ingredients, pour over chicken, beef, or pork. Cook for 2 hours at 340 degrees. I sometimes add fresh strawberries to the dish an hour before cooking is finished. Alternative Soy Sauce 8 oz molasses, 3 oz. balsamic vinegar, sugar to taste. Teriyaki Sauce Add pureed pineapple (or strawberries) to the above Bar-B-Que sauce 16 oz stewed tomatoes pureed 16 oz molasses 6 oz balsamic vinegar teaspoon fresh crushed black pepper table spoon crushed garlic 16 oz canned peaches - pureed sweet red peppers to taste 1 cup turbanado (raw) sugar 1 cup green onions Combine all ingredients in large pot and cook for about an hour. If you want a thicker sauce you can add a tablespoon of corn starch, or cook the entire mixture at a slow boil (stirring frequently) until it reduces to the consistency you desire.
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