Gluten Free Chicken Teriyaki (Edit recipe)

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This gluten free chicken teriyaki is gluten free, dairy free and nut free. This recipe is a great alternative to take out when you have to avoid gluten! It is made in less than 30 minutes and uses mininal ingredients.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	439
Fat:	14 g
Carbohydrates:	11 g
Protein:	30 g
Cholesterol:	70 g
Sodium:	1428 mg
Fiber:	0 g
Sugars:	5 g
Calculated per serving.

Serves: 4

Ingredients

1 Tbsp Avocado Oil
1 lb Chicken Breast, boneless skinless, cut into 1″ pieces
1 cup Broccoli, florets
.5 cup Basmati Rice, rinsed & uncooked, or variety of choice
1.5 cups Chicken Broth, low-sodium
.333 cup Soy Sauce, gluten-free tamari or
2 Tbsp Brown Sugar
1 Tbsp Rice Vinegar
1 Tbsp Garlic, minced
1 tsp Ginger Root, grated
.5 tsp Cornstarch

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oil in a large skillet over medium-high heat. On a cutting board, cut chicken into 1" pieces. Add chicken and broccoli florets. Cook for 5-7 minutes, or until golden brown and cooked through, stirring occasionally. Broccoli should be tender and charred. Chicken should be fully cooked.
While Chicken and broccoli is cooking, make the rice in a rice maker or pot according to package directions. Substitue chicken broth for water for a better flavor! You can also use microwavable rice or frozen rice if needed.
While rice cooks, in a small bowl, whisk together tamari or soy sauce, brown sugar, rice vinegar, garlic, ginger, and cornstarch.
Once rice is cooked, stir in the cooked chicken and teriyaki sauce.
Add cooked white rice to the pan. Reduce heat to low, cover the pan, and cook for 5 minutes or until sauce thickens slightly.
Season with salt and pepper to taste. Garnish with sesame seeds and chopped green onions (optional) and serve immediately.