Gluten Free Teriyaki Chicken with Garlic Broccolini
Updated: 5 days ago
Gluten Free Teriyaki Chicken with Garlic Broccolini is a quick and delicious family dinner featuring juicy chicken thighs with golden skin, coated in a rich, sticky teriyaki glaze. Served with tender-crisp broccolini tossed in garlic, ginger and tamari, it's a flavour-packed meal ready in just 30 minutes.
About Gluten Free Teriyaki Chicken with Garlic Broccolini
There's something so delicious about juicy chicken coated in a sticky, sweet and savoury teriyaki glaze. It's easy to see why teriyaki chicken is such a popular Japanese-inspired favourite.
The challenge for anyone following a gluten-free diet is that traditional teriyaki sauces often contain wheat-based soy sauce.
That's why I love using Chang's Japanese Teriyaki Sauce. It's gluten-free, full of flavour and makes preparing this dish at home wonderfully simple. The chicken develops a beautiful golden colour before being coated in the rich sauce, while the broccolini is quickly stir-fried with garlic, ginger and gluten-free tamari.
It's one of those easy dinners that doesn't need many ingredients or much preparation. Serve with steamed rice for a complete family meal, or prepare extra portions for delicious workday lunches.
Watch How to Make Gluten Free Teriyaki Chicken with Garlic Broccolini
Helpful Tips
Get the Chicken Skin Golden.
Place the chicken skin-side down in a hot frying pan and avoid moving it for the first few minutes. This helps the skin develop a lovely golden colour before adding the teriyaki sauce.
Adjust the Sauce Consistency.
If you prefer a thicker glaze, simmer the sauce uncovered for a little longer. Alternatively, stir through a mixture of 1 teaspoon gluten-free cornflour and 1 tablespoon (20 ml) water.
Keep the Broccolini Crisp.
Stir-fry the broccolini just until tender-crisp. It should retain its vibrant green colour and a little bite.
Prepare the Garlic and Ginger Ahead.
Grate the ginger and slice the garlic before cooking so everything is ready for the quick stir-fry.
Choose Gluten-Free Sauces.
I use Chang's Japanese Teriyaki Sauce and Gluten Free Tamari Light Soy Sauce. Always check product labels to ensure they're suitable for your dietary needs.
Perfect for Meal Prep.
Cook the chicken and broccolini ahead, then divide into individual meal containers with steamed rice, quinoa or gluten-free noodles. Keep a little extra teriyaki sauce separately to add when reheating for a delicious workplace lunch.
Storing and Reheating.
Cool and refrigerate in airtight containers. Enjoy the chicken and broccolini within 3 days, or within 2 days when portioned with cooked rice or noodles. Reheat until steaming hot throughout, adding a splash of water if needed to loosen the glaze.
More Gluten Free Chicken Recipes to Try
If you love quick, flavour-packed chicken dinners, here are a few more delicious gluten-free recipes to add to your weekly meal rotation.
Gluten Free Teriyaki Chicken with Garlic Broccolini
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Recipe Category: Main Course
Recipe Cuisine: Japanese-Inspired
INGREDIENTS
Teriyaki Chicken
5–6 chicken thigh fillets, skin on
2 tablespoons (40 ml) cooking oil
½ cup (125 ml) Chang's Japanese Teriyaki Sauce, plus extra if needed
1 tablespoon white sesame seeds (optional)
2 green onions, thinly sliced (optional)
Sea salt and freshly ground black pepper, to taste
Garlic Broccolini
2 bunches broccolini, trimmed and washed
1 tablespoon (20 ml) cooking oil
1 piece fresh ginger (approximately 2 × 2 cm), grated
3 large garlic cloves, thinly sliced
2 tablespoons (40 ml) Chang's Gluten Free Tamari Light Soy Sauce
1 tablespoon (20 ml) sesame oil
Sesame seeds and chilli flakes (optional)
INSTRUCTIONS
1. Cook the Chicken
Heat the cooking oil in a large non-stick frying pan over medium heat.
Place the chicken thighs skin-side down and cook for 5–7 minutes without moving, until the skin is golden.
Season with salt and pepper, then turn and cook for another 5–7 minutes, depending on thickness.
2. Add the Teriyaki Sauce
Pour the teriyaki sauce over the chicken and cover with a lid.
Cook for 2 minutes, then turn the chicken and cook for another 2 minutes, allowing the sauce to thicken and coat the fillets.
Check that the chicken is cooked all the way through, with no pink remaining in the thickest part. Cook for a little longer if needed.
3. Stir-Fry the Broccolini
While the chicken cooks, heat the cooking oil in a wok or large frying pan over medium-high heat.
Add the broccolini, garlic and ginger, and stir-fry for 2–3 minutes until fragrant.
4. Add the Tamari and Sesame Oil
Pour the gluten-free tamari over the broccolini and continue stir-frying for approximately 2 minutes, until tender-crisp.
Remove from the heat and drizzle with sesame oil. Sprinkle with sesame seeds and chilli flakes, if using.
5. Garnish and Serve
Transfer the teriyaki chicken to serving plates and spoon over the thick, sticky glaze.
Garnish with sesame seeds and sliced green onions, if desired.
Serve with the garlic broccolini and steamed rice, quinoa or gluten-free noodles for a delicious, complete meal.
Serve alongside my STOVETOP STEAMED RICE
Recipe and Photography Margaret Pahos @CreateCookShare
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