Soy-Free Teriyaki Chicken Rice

Discover the perfect weeknight dinner with this Soy-Free Teriyaki Chicken Rice, a flavorful twist on a classic favorite designed for those avoiding soy without compromising taste. Tender, bite-sized chicken thighs are simmered in a rich, homemade teriyaki sauce made with coconut aminos, pineapple juice, and a hint of honey or maple syrup for natural sweetness. Enhanced with garlic and ginger, this sauce is both savory and slightly tangy, thickened to perfection with an easy cornstarch slurry. Served over a bed of fluffy jasmine or basmati rice and garnished with fresh green onions and optional sesame seeds, this dish is as wholesome as it is delicious. Ready in just 40 minutes, this gluten-free and soy-free recipe is a crowd-pleaser for family dinners or meal prep!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (boneless, skinless)
• 120 ml Coconut aminos
• 60 ml Pineapple juice (unsweetened)
• 2 tablespoons Honey (or maple syrup for refined sugar-free)
• 1 tablespoon Apple cider vinegar
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 tablespoon Cornstarch
• 2 tablespoons Water (for cornstarch slurry)
• 1 tablespoon Olive oil (or any neutral cooking oil)
• 4 cups Cooked white rice (jasmine or basmati)
• 2 stalks Green onions (sliced, for garnish)
• 1 teaspoon Sesame seeds (optional, for garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a mixing bowl, whisk together the coconut aminos, pineapple juice, honey, apple cider vinegar, minced garlic, and grated ginger to create the soy-free teriyaki sauce.

Step 3

In a small bowl, create a cornstarch slurry by mixing the cornstarch with water until smooth. Set aside for thickening the sauce later.

Step 4

Heat the olive oil in a large skillet or wok over medium-high heat.

Step 5

Add the chicken pieces to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

Step 6

Pour the teriyaki sauce into the skillet with the chicken. Reduce the heat to low and simmer for 2-3 minutes.

Step 7

Stir in the cornstarch slurry and continue to cook for another 1-2 minutes, or until the sauce has thickened to your liking.

Step 8

Remove the skillet from heat and let the teriyaki chicken rest while you prepare to serve.

Step 9

Divide the cooked rice among four bowls or plates.

Step 10

Top the rice with the teriyaki chicken and spoon any extra sauce over the top.

Step 11

Garnish with sliced green onions and sesame seeds, if desired, and serve warm.

Nutrition Facts

Serving size	(1778.8g)

Amount per serving	% Daily Value*
Calories	2747.0

Total Fat 72.5g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat g
Cholesterol 545mg	0%
Sodium 2586.6mg	0%
Total Carbohydrate 349.6g	0%
Dietary Fiber 5.1g	0%
Total Sugars 66.4g
Protein 157.8g	0%

Vitamin D 0IU	0%
Calcium 212.3mg	0%
Iron 17.2mg	0%
Potassium 1741.3mg	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: 24.3%

Protein: 23.5%

Carbs: 52.1%