Teriyaki Chicken (Gluten and Soy free)

Published on by Renee

This teriyaki chicken recipe may not be completely authentic, but it sure is delicious and does it’s job — especially if you’re craving some teriyaki chicken, but a healthier version.

Made with pantry ready ingredients, my family (especially my son) absolutely adores teriyaki chicken when we’re at Japanese restaurants, so I thought I’d try my best to make a healthier version; in particular a gluten and soy free version.

For my recipe, I replaced soya sauce with coconut aminos, used almond flour which is naturally gluten free and gave it a nice nutty feel, and replaced the sugar with delicious, golden honey.

I added sesame oil just to round off the sauce and give it that real Asian feel. Also, this was probably one of the few times I’ve used sesame oil in cooking, and did you know that sesame oil has strong anti-inflammatory properties due to its high content of Vitamin E? I had no idea!

Topped off with sesame seeds (packed with protein, Vitamin Bs fibre and antioxidants) and green onions (which contains vitamin C, magnesium, potassium and quercetin, one of my faves), this is a nutrient packed, delicious and sweet recipe for the whole family.

I hope you love it as much as me and my family does.

Teriyaki Chicken (Gluten and Soy free)

Serves 4

Ingredients

  • 2 teaspoon sesame oil, plus more for frying
  • 700g chicken breasts, cut into bite sized pieces
  • 1/4 cup coconut aminos
  • 1-2 tablespoons almond flour
  • 3-4 tablespoons organic raw honey
  • 1 clove garlic, chopped
  • 1 teaspoon ginger, chopped
  • green onions, chopped
  • sesame seeds (optional)

Method

1. Heat some sesame oil in a wok on medium heat and add in the chicken. Stir fry for around 10 minutes, until the chicken is 90% done.

2. While it’s cooking, make the sauce. Add in the coconut aminos, honey, cornstarch, sesame oil, garlic and ginger and mix thoroughly. If it gets too thick already, add some water to thin it out.

3. Add to the wok and stir in, making sure all chicken pieces are covered. Let it cook until the sauce boils and bubbles and gets thicker. Once it’s at desired texture, you can switch off the heat. Stir in some green onions. Serve with rice and sprinkle some sesame seeds on top.

Note: If the sauce gets too thick in the pan too quickly, add some water. If it’s too watery and takes awhile to cook, add another tablespoon of cornstarch to thickening it up.

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P.S. Another favourite stir fry recipe: Spicy Thai Basil Chicken Rice.