Gluten-Free Teriyaki Chicken Bowl

Elevate your dinner routine with this irresistible Gluten-Free Teriyaki Chicken Bowl, a flavorful yet wholesome dish perfect for busy weeknights! Tender, bite-sized chicken thighs are sautéed to golden perfection, paired with crisp-tender broccoli and vibrant julienned carrots, all tossed in a luscious homemade teriyaki sauce. Made with gluten-free tamari, honey, fresh ginger, and garlic, this sauce is a sweet and savory delight that thickens beautifully for a restaurant-quality finish. Serve over fluffy white or brown rice and garnish with green onions and sesame seeds for added flair. Ready in just 40 minutes, this easy recipe is a delicious, gluten-free take on a classic comfort food that’s as satisfying as it is nutritious.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 0.5 cup Gluten-free tamari (or gluten-free soy sauce)
• 3 tablespoons Honey
• 2 tablespoons Rice vinegar
• 1 teaspoon Sesame oil
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1.5 tablespoons Cornstarch
• 3 tablespoons Water
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 cups Cooked white or brown rice
• 2 cups Broccoli florets
• 1 cup Carrots, julienned
• 2 tablespoons Green onions, chopped
• 2 teaspoons Sesame seeds (optional, for garnish)
• 2 tablespoons Olive oil (for cooking)

Directions

Step 1

In a small bowl, whisk together the gluten-free tamari, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside this teriyaki sauce mixture.

Step 2

In a separate small bowl, mix the cornstarch with the water to create a slurry. Set aside.

Step 3

Cut the chicken thighs into bite-sized pieces and season with salt and pepper.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, or until the chicken is cooked through and slightly golden. Remove the chicken from the pan and set it aside on a plate.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the broccoli florets and julienned carrots, and sauté for 5-7 minutes until the vegetables are tender but still crisp.

Step 6

Pour the teriyaki sauce mixture into the skillet with the vegetables. Stir gently to coat the vegetables evenly. Once the sauce begins to warm, add the cornstarch slurry and stir continuously until the sauce thickens, about 2-3 minutes.

Step 7

Return the chicken to the skillet and toss everything together in the sauce until well coated and heated through.

Step 8

To serve, divide the cooked rice among four bowls. Top each bowl evenly with the teriyaki chicken and vegetable mixture.

Step 9

Garnish with chopped green onions and sesame seeds, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1975.6g)

Amount per serving	% Daily Value*
Calories	2847.0

Total Fat 96.8g	0%
Saturated Fat 20.7g	0%
Polyunsaturated Fat 5.8g
Cholesterol 567.0mg	0%
Sodium 8610.7mg	0%
Total Carbohydrate 330.2g	0%
Dietary Fiber 14.8g	0%
Total Sugars 64.4g
Protein 165.9g	0%

Vitamin D 31.8IU	0%
Calcium 382.8mg	0%
Iron 19.2mg	0%
Potassium 2540.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 23.2%

Carbs: 46.3%