Gluten-Free and Dairy-Free Teriyaki Chicken
Yummm this is my favourite chicken marinade!
Good old chicken teriyaki without the gluten and preservatives.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, diced
- 1/2 cup gluten-free tamari or gf soy sauce
- 1/4 cup coconut sugar (optional)
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon tapioca flour
- 2 tablespoons water
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
- Cooked rice or quinoa (for serving)
Teriyaki Chicken Cooking Instructions:
1. Marinate the Chicken:
- In a bowl, whisk together gluten-free tamari or soy sauce, coconut sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside a portion of the sauce for later.
- Place diced chicken thighs in a resealable plastic bag or a bowl. Pour the remaining sauce over the chicken, ensuring it's well-coated. Seal the bag or cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or ideally, marinate it overnight for more flavour.
2. Cook the Chicken:
- Heat a large skillet or wok over medium-high heat.
- Remove the chicken from the marinade (reserve the marinade) and cook it in the skillet until browned and cooked through.
3. Thicken the Sauce:
- While the chicken is cooking, mix tapioca flour with water to create a slurry.
- Add the slurry to the reserved teriyaki sauce and whisk well.
- Once the chicken is cooked, pour the sauce mixture over the chicken in the skillet.
4. Simmer and Thicken:
- Bring the sauce to a simmer, stirring frequently.
- Allow it to cook for a few minutes until it thickens and coats the chicken evenly.
You can either eat the chicken with rice or you can make sushi or add it to a salad. To make either, keep reading.
Teriyaki Chicken Sushi Rolls:
- Follow the Teriyaki Chicken Cooking Instructions.
- Prepare sushi rice according to package instructions (we make this in the thermomix and let cool)
- Lay a sheet of nori on a bamboo sushi rolling mat.
- Spread a layer of sushi rice on the nori, leaving a border at the top.
- Arrange a line of the teriyaki chicken along the center of the rice.
- Add your favorite veggies (like cucumber, avocado, or bell peppers) on top of the chicken.
- Roll the sushi tightly using the bamboo mat.
- Slice the roll into bite-sized pieces and serve with gluten-free soy sauce or tamari.
Teriyaki Chicken Salad:
- Follow the Teriyaki Chicken Cooking Instructions.
- Toss fresh salad greens (such as mixed greens, spinach, or arugula) in a bowl.
- Arrange slices of the teriyaki chicken on top of the greens.
- Include additional salad ingredients like cherry tomatoes, cucumber, and avocado, corriander, Thai basil, quinoa etc
- Gently toss the salad to ensure even distribution of ingredients.
Both of these are things we eat regularly in our house but if we are tired, we also have just dumped the sauce or even Hart and Soul teriyaki mix ontop of chicken legs / wings and cooked in the oven for 30+ mins. That’s a decent option too.
Shonelle Siegmann
Naturopath