This is a tasty Gluten free chicken teriyaki recipe. I love ordering chicken teriyaki! But did you know it’s super easy to make yourself? And it can be gluten-free, as long as your soy sauce is, as well. Many soy sauces are made with wheat, and therefore contain gluten.
There are some varieties and brands that are made without wheat, or you could use coconut aminos as a gluten-free replacement. Just remember to check the label if you can’t consume gluten. Whichever option you choose, we’re certain this will be delicious!
Although this recipe might look like a lot, we promise it’s not, and that it’s totally worth it! You start by making the teriyaki sauce, marinating the chicken, grilling the vegetables and then the chicken, tossing the vegetables in the sauce, and finally serving over rice or other grain of your choice.
We think it’s just as good as takeout, but you know exactly what is going into it, and can be safe if you have celiac or non-celiac gluten sensitivity.
This is a great alternative for take-out! We love using our favorite meals as inspiration in the kitchen and frequently find ourselves trying to make “copy-cat” recipes of restaurant dishes. Some of our favorites include beef lo mein, pad thai, a cava falafel bowl, and others which can be found here!
Gluten Free Chicken Teriyaki
Ingredients
- 1 cup soy sauce gluten-free
- 1/2 cup apple cider vinegar
- 1/2 cup pineapple juice
- 1/2 cup brown sugar
- 1 tsp garlic powder
- 1 lb chicken boneless, skinless thighs
- 1/2 tsp ginger
- pinch Red pepper flakes crushed
- 1 zucchini
- 1 squash
- 8 oz mushroom
- 1 bell pepper red
- 1 onion
- 1 tbsp olive oil
Method
- Combine gluten-free soy sauce, apple cider vinegar, pineapple juice, brown sugar and garlic powder in a medium saucepan. Cook over medium heat for 20 minutes until sauce has thickened slightly.
- Place chicken thighs in a bowl. Add 1/3 cup soy sauce mixture, ginger, and red pepper flakes. Mix together and set aside.
- Slice zucchini into 1/4 in thick pieces. Remove stem and seeds from bell pepper, and leave in 2 large pieces. Remove stems from mushrooms, and clean off any excess dirt. Cut onion into thick slices, do not separate the rings.
- Preheat grill or grill pan to medium heat (you can also just use a regular sauce pan). Toss the vegetables in olive oil and season with salt and pepper. Cook until vegetables are tender and grill marks appear. Remove from grill or pan and set aside.
- Place chicken on grill and cook for about 5 minutes on each side, until the chicken is cooked to 165°F and there is no pink.
- To serve, take the bell pepper and onions, and cut into bite-sized pieces. Quarter the mushrooms and zucchini. Toss the vegetables in 2 tbsp of the soy sauce mixture above.
- Serve chicken and veggies with rice (pictured) or grain of your choice.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Please note:
Nutrition info is an estimate and may contain errors.
-Recipe blog reviewed and updated by Rebecca Bitzer MS RD LD September 10, 2021
Klara Knezevic has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor of Cooking with Food Sensitivities Survival Guide and Nourished: 10 Ingredients to Happy, Healthy Eating.
