About the Recipe
Making gluten-free teriyaki chicken at home is easier than you think—and it tastes even better than takeout. This homemade version features tender chicken cooked in a rich, glossy gluten-free teriyaki sauce made with simple pantry staples. It delivers the perfect balance of sweet and savory flavor without any hidden gluten, making it a reliable option for weeknight dinners or meal prep.
Whether you serve it over steamed rice, cauliflower rice, or crisp vegetables, this easy gluten-free teriyaki chicken recipe comes together quickly and is endlessly versatile. Skip the bottled sauces and enjoy a healthier, fresher teriyaki that’s ready in under 30 minutes and packed with bold, restaurant-style flavor.
Ingredients
1 ¼ pounds boneless skinless chicken breasts, diced into 1-inch cubes
Sauce
1 tablespoon olive oil
¼ cup soy sauce
¼ cup water
2 tablespoons honey
1 ½ tablespoons packed light brown sugar
1 tablespoon rice vinegar
¼ teaspoon toasted sesame oil
2 teaspoons peeled and minced fresh ginger ¼ teaspoon powdered ginger
2 teaspoons peeled and minced fresh garlic (2 cloves)
2 teaspoons cornstarch
Sesame seeds and chopped green onions, for serving (optional)
Preparation
In a 12-inch non-stick skillet, warm 1 tablespoon of sesame oil over medium-high heat.
Add the chicken in an even layer. Let it brown on the first side for 3 to 4 minutes.
Flip the chicken and cook for another 3 minutes, or until the center reaches 160 degrees Fahrenheit.
As the chicken cooks, combine the soy sauce, water, honey, brown sugar, rice vinegar, remaining sesame oil, ginger, garlic, and cornstarch in a small bowl or liquid measuring cup. Whisk until smooth.
Pour the whisked sauce into the skillet with the chicken. Cook for 30 to 60 seconds, tossing the chicken to coat as the sauce thickens into a glossy glaze.
Garnish with sliced green onions and sesame seeds before serving warm.
Notes
Use gluten-free tamari or certified gluten-free soy sauce to keep this recipe completely gluten-free.
Brown sugar, honey, or maple syrup all work well—adjust to taste depending on how sweet you like your teriyaki sauce.
If your sauce isn’t thick enough, let it simmer a little longer or add a small slurry of cornstarch and water.
Boneless, skinless chicken thighs are extra juicy, but chicken breasts work just as well.
This gluten-free teriyaki chicken stores well and is great for meal prep. Refrigerate for up to 4 days.
Serve over rice, quinoa, cauliflower rice, or with steamed broccoli, snap peas, or bell peppers.
Add fresh ginger, garlic, or a splash of rice vinegar for more depth.
