Gluten Free Easy Teriyaki Chicken

Total time30 min

Prep time10 min

Cook time20 min

Juicy chicken thighs get seared skin-side down until deeply golden, then finished in a glossy glaze built from mirin, sake, and brown sugar, thickened just right with a touch of cornstarch. The sauce reduces right in the skillet, clinging to every slice and bubbling into that classic sticky-sweet finish teriyaki is known for. A scatter of sesame seeds and sliced scallions on top adds crunch and freshness to balance the richness of the glaze. It's a fast, weeknight-friendly dinner that comes together in one pan with minimal cleanup. Serve it over rice or alongside crisp vegetables for a complete meal, and know this one is a solid pick for a gluten free table.

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Ingredients

4 servings

For the sauce

¼ cup soy sauce
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz San-J Organic Tamari Brewed Soy Sauce - 10 fl oz San-J Tamari Soy Sauce Gluten Free Tamari Lite Less Sodium - 10 Fl. Oz.
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3 tbsp mirin
2 tbsp sake
1 tbsp brown sugar
1 tsp cornstarch

For the chicken

1 ½ lb boneless, skinless chicken thighs (about 6 thighs)
½ tsp salt
¼ tsp black pepper
1 tbsp neutral oil (such as avocado oil or canola oil)

For serving

1 tsp sesame seeds (optional)
2 scallions, thinly sliced (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, and cornstarch until the sugar and cornstarch are fully dissolved. Set aside.
2
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

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