Teriyaki Chicken Fillets with Broccolini, gluten-free
These Teriyaki Chicken Fillets are gluten-free, succulent, juicy pieces of thigh fillets with crispy golden skin. This recipe calls for a handful of ingredients and is ready in 15 minutes, which also makes it a great meal prep option. The Broccolini is just as simple to make, packs a punch of flavour and is super crunchy and fresh. The combination of the two makes for a perfect dinner or even a meal prep idea.
Everyone loves juicy, sticky glazed and flavourful pieces of chicken, which explains why Teriyaki Chicken is one of the most popular Japanese takeout options in the world. The only issue for coeliacs is that often it is difficult to find gluten-free.
Fortunately, if you live in Australia, Chang's Asian Food has created an authentic-tasting, gluten-free Japanese Teriyaki Sauce that is delicious! The best part of having this sauce available is that it makes cooking fast and easy.
This Japanese Teriyaki Sauce will rival your favourite takeout or restaurant, so there is simply no reason not to make it at home! In fact, all you truly need is chicken and this sauce and you've got the most perfect, gluten-free Teriyaki Chicken you will ever try.
For more details on Chang's Japanese Teriyaki Sauce click here
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Watch How to Make It
How to Serve Teriyaki Chicken Fillets
We love to serve these Teriyaki Chicken Fillets with a very simple yet flavourful Broccolini in Soy Sauce (the recipe is below) and a mound of hot steamed rice. You can find the recipe for my easy Stovetop Rice here. We find the choice to combine rice, chicken and greens make for a complete and balanced meal.
Helpful Tips
Chicken Thigh Fillets with Skin
I highly recommend purchasing chicken with the skin as it comes out golden brown, sticky and delicious, however, it can be difficult to find chicken thigh fillets with the skin on. If this is the case, I suggest chicken thigh cutlets and removing the bone. Your local butcher can do this for you.
Cooking Pan
I highly recommend using a non-stick pan.
Living overseas and don't have access to Chang's Teriyaki Sauce?
This recipe works well with most Teriyaki Sauces that are bottled, simply check the ingredients if they are gluten-free.
Meal Prep
This is a fantastic meal-prep recipe. Place the chicken and broccolini into a microwave-safe container along with the Rice and simply heat. It stays well in the refrigerator for up to a week.
Other Gluten Free Chicken Recipes
One Pot Chinese Chicken and Rice
Chicken in a Rich Tomato Sauce with Spaghetti
Teriyaki Chicken Fillets
Serves 4
Prep 5 minutes
Cooking
INGREDIENTS
4 extra large chicken thigh fillets, skin on (8 small fillets)
5 tablespoons Chang’s Japanese Teriyaki Sauce
1 tablespoon white sesame seeds
1 tablespoon cooking oil
2 green onions, thinly sliced (optional)
Salt and Pepper
INSTRUCTIONS
1. Heat the oil in a non-stick frying pan and in the meantime, season the chicken with salt and pepper. Once the pan is hot, place the chicken into the pan, skin side down, and turn the heat to medium. Cook for 5 minutes on each side (may need more time, depending on the thickness of the chicken) or until golden and cooked.
2. Pour the teriyaki sauce over the chicken and place the lid on the pan. Cook for 2 minutes before turning over and cooking for a further 2 minutes. The sauce will become thick and rich.
3. Remove the chicken from the pan, sprinkle with sesame seeds, and serve alongside broccolini and/or steamed rice. Sprinkle sliced green onions.
Broccolini in Soy Sauce
Serves 4
Prep 4 minutes
Cooking 4 minutes
INGREDIENTS
2 bunches of broccolini, stems removed and washed
1 tablespoon cooking oil
1 tablespoon Chang’s Sesame Oil
2 tablespoons Chang’s Tamari Light Soy Sauce
2x2cm fresh ginger, grated
2 large garlic cloves, thinly sliced
Sesame Seeds and Chilli flakes (optional)
INSTRUCTIONS
1. Heat oil in a wok or pan and add the garlic, ginger, and broccolini. Stir fry for 1 minute.
2. Pour the Tamari Soy Sauce, season with salt and pepper, and stir fry for a further 2 minutes.
3. Remove from heat, serve on a platter, and drizzle with Chang’s Sesame Oil. Optional to sprinkle sesame seeds and chilli flakes.
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Recipe and Photography Margaret Pahos for @CreateCookShare
