Soy-Free Teriyaki Chicken

Bring bold, savory flavors to your table with this Soy-Free Teriyaki Chicken recipe—a perfect alternative for those avoiding soy or looking for a cleaner take on a classic dish. Made with tender, juicy chicken thighs marinated in a naturally gluten-free teriyaki sauce crafted from coconut aminos, honey, and a splash of rice vinegar, this dish is both wholesome and packed with flavor. Freshly grated ginger and minced garlic lend a fragrant warmth, while a simple arrowroot slurry gives the sauce its irresistibly glossy, thickened finish. Ready in just 40 minutes, this meal pairs beautifully with steamed rice or sautéed vegetables, making it a versatile option for busy weeknights or casual dinners. Garnished with green onions and optional sesame seeds, this soy-free twist on teriyaki is sure to delight your taste buds while keeping things healthy!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken thighs
• 0.5 cup coconut aminos
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp freshly grated ginger
• 2 cloves minced garlic
• 1 tbsp arrowroot powder
• 2 tbsp water
• 2 stalks green onions (for garnish)
• 1 tsp sesame seeds (optional, for garnish)

Directions

Step 1

In a small mixing bowl, combine coconut aminos, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk until well combined to create the teriyaki sauce.

Step 2

Place the chicken thighs in a shallow dish or zip-top bag and pour half of the teriyaki sauce over the chicken. Reserve the other half of the sauce for later. Marinate the chicken in the refrigerator for at least 15 minutes or up to 2 hours for extra flavor.

Step 3

Heat a non-stick skillet or large frying pan over medium heat. Remove the chicken from the marinade (discard the used marinade) and add the chicken to the skillet.

Step 4

Cook the chicken thighs for 5-7 minutes on each side, or until they are fully cooked and golden brown. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, add the reserved teriyaki sauce and bring it to a gentle simmer over low heat.

Step 6

In a small bowl, mix the arrowroot powder with 2 tablespoons of water to create a slurry. Slowly add the slurry to the simmering sauce while stirring continuously. Allow the sauce to thicken for 2-3 minutes.

Step 7

Return the cooked chicken thighs to the skillet and toss them in the thickened teriyaki sauce until they are well coated.

Step 8

Garnish with chopped green onions and sesame seeds (if using). Serve warm over steamed rice or alongside sautéed vegetables for a complete meal.

Nutrition Facts

Serving size	(757.3g)

Amount per serving	% Daily Value*
Calories	1447.6

Total Fat 65.7g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat 5.8g
Cholesterol 567.0mg	0%
Sodium 2657.3mg	0%
Total Carbohydrate 87.3g	0%
Dietary Fiber 1.5g	0%
Total Sugars 76.1g
Protein 119.4g	0%

Vitamin D 31.8IU	0%
Calcium 116.6mg	0%
Iron 5.4mg	0%
Potassium 1237.1mg	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: 41.7%

Protein: 33.7%

Carbs: 24.6%