Gluten Free Teriyaki Chicken

Total time35 min

Prep time10 min

Cook time25 min

4.8

(13)

Sticky, glossy, and deeply savory, this teriyaki chicken delivers everything you want from a weeknight dinner without a single drop of regular soy sauce. The key swap is tamari, which brings that same rich, umami-forward depth while keeping the whole dish free from wheat — no specialty flour blends or complicated workarounds needed. Honey and mirin add a natural sweetness that caramelizes beautifully in the pan, and a small cornstarch slurry pulls the sauce into a lacquered glaze that clings to every piece of chicken. Boneless, skinless thighs are the right call here — they stay juicy through the sear and soak up the sauce without drying out. The whole thing comes together in one skillet, which means less cleanup and dinner on the table fast. Finish with scallions and sesame seeds and it looks like something you'd order at a restaurant. Serves four, so it's just as good for a family dinner as it is for meal-prepping lunches through the week.

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Ingredients

4 servings

For the sauce

¼ cup tamari
3 tbsp honey
2 tbsp mirin
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp fresh ginger, finely grated
1 tsp cornstarch
1 tbsp cold water

For the chicken

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

For serving

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

Instructions

1
In a small bowl, whisk together the tamari, honey, mirin, rice vinegar, sesame oil, and grated ginger until combined. In a separate small bowl, stir the cornstarch into the cold water until smooth, then stir the slurry into the sauce mixture. Set aside.
2
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.

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