Teriyaki Chicken (Gluten-Free)
Ingredients:
• 4 organic pasture-raised chicken thighs, cut into bite-size pieces
• Salt, to taste
• 2 tbsp arrowroot powder
• Olive oil
Teriyaki Sauce:
• ½ cup coconut aminos
• Juice of ½ an orange (about ¼ cup)
• 3 tbsp raw honey
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp fresh grated ginger (or ½ tsp ground ginger)
• 2 cloves garlic, minced
Slurry:
• 1 tbsp arrowroot powder
• 1 tbsp cold water
Optional for Serving:
• Sesame seeds
• White or jasmine rice (bone-broth cooked)
Directions:
1. Toss chicken thighs with salt and 2 tbsp arrowroot powder until evenly coated.
2. Heat olive oil in a skillet over medium-high heat. Add chicken and cook until lightly crisped and cooked through, about 6–8 minutes. Remove and set aside.
3. Lower heat to medium. In a bowl, mix the coconut aminos, orange juice, honey, vinegar, ginger, and garlic. Stir and pour into pan, bringing to a gentle simmer.
4. Mix 1 tbsp arrowroot powder with 1 tbsp cold water to make a slurry. Slowly whisk into the sauce and simmer 1–2 minutes until thick and glossy.
5. Return chicken to the skillet and toss to coat. Simmer 2–3 minutes to soak up the sauce.
6. Serve over rice or veggies and finish with sesame seeds and green onions if using.
Crispy edges, glossy sauce, and a little citrus moment 🍊🤍 #glutenfree #cozymeals #teriyakichicken #comfortfood #takeoutathome
Making a gluten-free version of teriyaki chicken can feel challenging, but this recipe proves it’s both simple and delicious. The use of coconut aminos is a great alternative to traditional soy sauce, avoiding gluten and providing a slightly sweeter, less salty flavor. Adding the fresh juice of half an orange introduces a refreshing citrus note that brightens the rich, savory sauce. I've found that arrowroot powder works perfectly as a thickening agent, giving the sauce a glossy, luscious texture without altering the flavor. When preparing the chicken, coating each piece evenly with arrowroot powder helps create a delightful crispy exterior during the sautéing process, enhancing both texture and taste. Cooking over medium-high heat ensures the garlic and ginger infuse the chicken while maintaining juiciness inside. For a more aromatic touch, I sometimes finish the dish with toasted sesame seeds and chopped green onions to add a little crunch and extra freshness. Serving this teriyaki chicken over bone broth-cooked jasmine rice absorbs the flavorful sauce beautifully, making it a comforting and satisfying meal. Additionally, this dish lends itself well to meal prepping—simply store leftovers in an airtight container and reheat gently to keep the sauce glossy and the chicken tender. For those avoiding common allergens, this recipe manages to be both flavorful and healthy without sacrificing indulgence. It's a comforting takeout copycat that you can enjoy anytime at home with the peace of mind that it’s gluten-free and made from wholesome ingredients.
