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Gluten-Free Teriyaki Chicken

This sweet meat dish is always a crowd pleaser. For a full meal, stir-fry broccoli and snow peas for a serving or two of vegetables and have it all with a bowl of rice.

This recipe was provided by the Gluten-Free Palate

A bowl of teriyaki chicken.


Yields four servings

  • 1 ¼ – 1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces.
  • 1 Tablespoon olive oil (or oil of choice)
  • ¼ cup (gluten-free) soy sauce or Tamari sauce
  • ¼ cup water
  • 2 Tablespoons packed light brown sugar
  • 1 Tablespoon rice vinegar (or white vinegar)
  • ¼ teaspoon toasted sesame oil
  • 2 teaspoons peeled and minced fresh ginger
  • 2 teaspoons peeled and minced fresh garlic (about 2 cloves)
  • 1 teaspoon onion powder
  • 2 teaspoon cornstarch


  1. In a small mixing bowl whisk together all the ingredients except the chicken and olive oil.
  2. Heat oil in a 12-inch non-stick skillet over medium-high heat.
  3. Cook the chicken over medium heat until brown and the internal temperature reaches at least 160°F.
  4. Add the sauce to the cooked chicken and continue to cook and toss until the sauce thickens, about 1 minute.
  5. Serve warm garnished with green onions or sesame seeds.

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