Teriyaki Chicken with Rice
Ingredients
- 1 lb chicken breast cut into bite-sized pieces
- 1 Tbsp olive oil
- 1 cup rice preferably a short-grain variety, cooked
For the Gluten-Free Teriyaki Sauce:
- 1/2 cup tamari or gluten-free soy sauce
- 1/4 cup water
- 2 Tbsp honey or maple syrup
- 1 Tbsp rice vinegar
- 1 clove garlic minced
- 1 tsp ginger grated
- 1 Tbsp cornstarch mixed with 2 Tbsp. water to form a slurry
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes.
- While the chicken is cooking, prepare the teriyaki sauce. In a small saucepan, combine tamari (or gluten-free soy sauce), water, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger. Bring to a simmer over medium heat. Stir the cornstarch slurry into the saucepan. Continue cooking, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Once the chicken is cooked, pour the teriyaki sauce over it, making sure the chicken pieces are well coated with the sauce. Cook together for another 2 minutes to allow the flavors to meld.
- Serve the teriyaki chicken over the cooked rice, garnished with sesame seeds and sliced green onions.
Tip:
- For an added vegetable component, stir-fry some bell peppers, broccoli, or snap peas in the skillet before adding the chicken. If you prefer a spicier dish, add a dash of chili fl akes to the teriyaki sauce for some heat.
Nutrition
Calories: 400kcalCarbohydrates: 50gProtein: 28gFat: 9gFiber: 1gSugar: 9g
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