Gluten-Free Teriyaki Chicken

For a quick and delicious weeknight dinner, try this Gluten-Free Chicken Teriyaki recipe using a simple homemade sauce that is flavorful and sweet. This recipe is ready and on the table in 30 minutes. 

For additional step-by-step photos, nutritional data, and a video, visit the website. 


Prep time: 10 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4

Gluten-Free Teriyaki Chicken

Ingredients:

•    2/3 cup reduced sodium tamari (use coconut aminos for soy-free diets)
•    1/4 cup rice vinegar
•    3 tablespoons brown sugar
•    ¼ teaspoon ground ginger
•    2 garlic cloves, minced
•    1 tablespoon cooking oil
•    1.25 pounds boneless, skinless chicken cutlets or thighs, cut into 1-inch chunks
•    3 tablespoons cornstarch (use arrowroot starch for grain-free or paleo diets)
•    ¼ cup warm water

1.    In a medium bowl, combine the tamari or coconut aminos, rice vinegar, brown sugar, ground ginger, and garlic. Set the sauce aside while you start to cook the chicken.
2.    In a medium nonstick skillet, heat the cooking oil over medium heat. 
3.    Add the chicken and let it start to cook on all sides, stirring occasionally.
4.    After about 7 minutes of cook time for the chicken, pour the sauce over the chicken.
5.    In a small bowl, combine the cornstarch or arrowroot starch with the water. Stir to combine and then pour into the skillet. 
6.    Continue to stir the sauce with the chicken and cook for another 7 minutes until the starch has dissolved and the sauce has started to thicken.
7.    Turn off the heat on the stove and serve the chicken hot, with your choice of steamed white rice, cauliflower rice, brown rice, or steamed vegetables.

Notes:

1.    Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
 

Courtesy of

The Clean Eating Kitchen