Dinner
Gluten-Free Teriyaki Chicken
Chicken pieces coated in a sauce made with gluten-free tamari, brown sugar, honey, rice vinegar, garlic and ginger.
Expected yield: 4 servings
Yield and timings are not yet confirmed.
Let’s Get Cooking
Ingredients
For 4 servings (expected)
Method
Preheat and Prep
Pat the chicken pieces dry and cut them evenly. This base recipe does not use a flour coating.
Mix the Sauce
In a small bowl, whisk together tamari, brown sugar, honey, rice vinegar, garlic, and ginger until the sugar dissolves.
Cook the Chicken
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, cooking for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside. Check that the chicken reaches 165°F with a food thermometer; color and elapsed time alone are not reliable.
Make the Slurry
In a separate small bowl, mix cornstarch with water until smooth. This will thicken your sauce perfectly.
Simmer the Sauce
Pour the teriyaki sauce into the skillet and bring to a gentle boil over medium heat. Slowly whisk in the cornstarch slurry, stirring continuously until the sauce thickens and becomes glossy—about 2-3 minutes.
Combine Chicken and Sauce
Return the chicken to the skillet and toss to coat in the thickened sauce. Cook for another minute to heat through and let the flavors meld.
Serve
Transfer to plates and serve over steamed rice or gluten-free noodles, garnished with sliced green onions or sesame seeds if desired.
A Little Extra Guidance
Recipe Notes
Ingredient checks, serving ideas, and food handling guidance.
Before You Cook
Use tamari specifically labeled gluten-free and check the remaining packaged ingredients. This version has no optional flour coating, avoiding an unquantified addition. Rice, gluten-free noodles, green onions and sesame seeds are serving suggestions and are not included in the base ingredient quantities. A breast-to-thigh substitution can change cooking time.
Choosing Gluten-Free Ingredients
Check the exact products you use, including sauces, broth, flour and pasta. Gluten-free labeling and third-party certification are different. A recipe or scanner result cannot guarantee how a dish is prepared in your kitchen. Use clean equipment and protect food from contact with gluten-containing ingredients. See the FDA explanation of gluten-free labels.
Food Handling and Leftovers
Use a food thermometer rather than color alone. See the safe cooking temperature chart. Refrigerate perishable leftovers promptly in shallow containers, within two hours, or one hour above 90°F. Keep the refrigerator at 40°F or below; use refrigerated cooked leftovers within 3–4 days and reheat to 165°F. These are general handling guidelines, not a claim that we have tested this recipe’s leftover texture. See USDA leftover guidance.
Browse more gluten-free recipes, or use the label scanner as a reading aid alongside the current package and manufacturer information.
Kitchen-Testing Status
Kitchen-testing note: A documented cooking test is pending. Recipe timings and yields have not yet been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
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