Gluten Free Chicken Teriyaki
This gluten free chicken teriyaki delivers sticky, savory perfection that rivals your favorite takeout. It's a weeknight winner worth adding to your rotation.
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Ingredients
For the Chicken
- 2 lb Boneless Skinless Chicken Thighs
- 2 tbsp Rice Flour
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Vegetable Oil
For the Teriyaki Sauce
- 1/3 cup Tamari
- 3 tbsp Mirin
- 2 tbsp Honey
- 1 tbsp Rice Vinegar
- 2 Cloves Garlic, minced
- 1 tsp Fresh Ginger, grated
- 1 tbsp Cornstarch
- 2 tbsp Water
- 1 tsp Sesame Seeds
- 2 Green Onions, sliced
Instructions
- Pat the chicken thighs dry with paper towels and season with salt and pepper. Dust them lightly on both sides with rice flour, shaking off the excess.
- Heat the vegetable oil in a large skillet over medium-high heat. Place the chicken thighs in the pan and cook without moving for 5 to 6 minutes, until the underside is deeply golden and crispy. Flip and cook for another 4 to 5 minutes until cooked through and golden on both sides. Transfer the chicken to a plate.
- While the chicken cooks, whisk together the tamari, mirin, honey, rice vinegar, garlic, and ginger in a small bowl. In a separate tiny bowl, stir together the cornstarch and water to make a slurry.
- Reduce the heat to medium and pour the teriyaki sauce into the same skillet. Let it simmer for about 1 minute, scraping up any browned bits from the bottom. Stir in the cornstarch slurry and cook for another 30 seconds to 1 minute until the sauce thickens and becomes glossy.
- Return the chicken to the skillet and flip it several times so every piece is coated in the thick, sticky sauce. Let it simmer together for about 1 minute so the flavors meld.
- Transfer to a serving plate and spoon any remaining sauce from the pan over the chicken. Garnish with sesame seeds and sliced green onions. Serve over steamed rice.
Servings: 4 servings
Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 18g | Protein: 42g | Fat: 16g
Calories: 380kcal
Cost: $12