What is the best gluten free soy sauce for teriyaki?

The best gluten free soy sauce for teriyaki is Tamari , which is made without wheat and has the same deep umami flavor. If you’re looking for a soy free option, coconut aminos is a great substitute. Both are gluten free and perfect for making teriyaki sauce from scratch.

Can you make this recipe sugar free or low sodium?

Yes, you can! For a sugar free version, replace maple syrup with a low carb sweetener like stevia or monk fruit. To reduce sodium, use a low sodium tamari and skip the extra salt in the recipe. This allows you to control the flavor without sacrificing the dish’s core appeal.

Is store-bought teriyaki sauce gluten free?

Not always. Many store bought teriyaki sauces contain wheat or gluten as part of their soy sauce base. Always check the label for “gluten free” certification or use a certified gluten free soy sauce (like Tamari) when making your own.

Can I freeze the sauce or the chicken for later?

Yes, you can! Both the gluten free teriyaki sauce and cooked chicken freeze well. Just store the sauce in an airtight container for up to 3 months. The chicken can also be frozen after cooking, simply cool it, then place in a freezer safe bag or container for up to 3 months. Thaw and reheat on the stovetop or in the microwave.

Gluten Free Teriyaki Chicken Recipe

Description

This gluten free teriyaki chicken recipe is quick, easy, and packed with flavor. A homemade teriyaki sauce brings a sweet-savory glaze to tender chicken, served over rice or veggies.

Ingredients

Scale

1½ pounds boneless skinless chicken thighs (or breasts)

1 tablespoon avocado oil (or olive oil)

Salt and pepper to taste

For the gluten free teriyaki sauce:

¼ cup gluten free tamari (or coconut aminos)

3 tablespoons pure maple syrup (or honey)

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon fresh grated ginger

2 garlic cloves, minced

1 tablespoon cornstarch + 2 tablespoons cold water

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Instructions

1. In a small bowl, whisk together tamari, maple syrup, rice vinegar, sesame oil, garlic, and ginger. In another bowl, stir the cornstarch with cold water until smooth.

2. Trim chicken thighs and cut into bite-sized pieces. Season lightly with salt and pepper.

3. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and sear 3–4 minutes per side until browned and nearly cooked through.

4. Pour the teriyaki mixture into the pan with the chicken. Stir in cornstarch slurry and simmer for 3–5 minutes, until the sauce thickens.

5. Serve over rice or veggies and garnish with sesame seeds or chopped green onions.

Notes

This recipe can be made ahead. Double the sauce and store in the fridge for up to a week. Leftover chicken can be used in salads, wraps, or bowls.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 8g
Sodium: 650mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 25g
Cholesterol: 100mg