This easy chicken teriyaki is gluten, dairy, and refined sugar-free! It’s the tastiest thing you’ll make all week and requires less than 30 minutes to throw together. This better-than-takeout recipe is the perfect meal to assemble after a busy work day when you want something both light AND satisfying!
Guys, let’s be honest here – teriyaki sauce is SO good. If you don’t think so, well then I’m sorry, you’re in the wrong place. For years and years I bought bottles of teriyaki sauce from the store thinking it’d be hard to make myself at home. Wellllll I was wrong. So wrong. Chicken teriyaki is actually very easy to make at home, and much tastier. I made my recipe healthier than the others you’d find online because, uh…. have you met me?? It’s just what I do. Honey replaces refined sugar and low-sodium tamari replaces soy sauce. Though because I know these healthier ingredients aren’t always what we have on-hand, I’ve included tons of easy swaps to make sure anyone and everyone can make this recipe!
What You Need To Make Chicken Teriyaki
Fresh Ginger – The ginger is what makes this dish, in my opinion. If you don’t have any fresh ginger, you can substitute it with 1/2 teaspoon of dried ginger instead.
Tamari – Literally just soy sauce’s gluten-free, lower-sodium cousin. It tastes incredibly similar to soy sauce but is that much better for you. Though if you don’t have tamari, you can use soy sauce instead.
Honey – Most teriyaki sauces are made with sugar, like a lot of sugar. I love using honey for its natural sweetness and healthy dose of antioxidants. You can substitute maple syrup or regular ole’ sugar for the honey in this recipe.
Adjust This Recipe To Your Dietary Needs
Paleo: To make this chicken teriyaki paleo, use coconut aminos instead of tamari, maple syrup instead of honey, and arrowroot starch instead of corn starch. You can also serve this over cauliflower rice with a side of roasted broccoli for a low-carb meal – YUM!
Vegan/Vegetarian: Tofu would make a great replacement for the chicken in this recipe. Simply cut into into 1-inch squares and cook it the exact same way you’d cook the chicken. If making this vegan, use maple syrup instead of honey.
Chicken Teriyaki
Course: Main CourseCuisine: AsianDifficulty: Easy4
servings5
minutes15
minutes29
minutesIngredients
1 Pound Chicken Breast, cut into 1″ pieces
1 Tablespoon Olive Oil
Pinch of Salt
1 Tablespoon Fresh Ginger, grated
3 Garlic Cloves, minced
1/4 Cup Tamari, see Notes
1 Tablespoon Lemon Juice, see Notes
1 Teaspoon Sesame Oil, optional
2 Tablespoons Honey, see Notes
1 Tablespoon Corn Starch
3 Tablespoons Water
Directions
- Heat olive oil in a large pan over medium heat, add in the chicken and sprinkle with salt. Cook chicken for 2-3 minutes per side or until cooked through. Transfer to a bowl and set aside.
- Reduce heat to low, add in the ginger and garlic, cook for 1 minute or until fragrant. Add in the soy sauce, lemon juice, sesame oil and honey, mix together.
- In a separate bowl, whisk together the cornstarch and water until the cornstarch has dissolved. Transfer corn starch and water to the sauce along with the cooked chicken.
- Stir until sauce thickens, about 3-4 minutes.
Notes
- Tamari: You can use soy sauce or coconut aminos instead of tamari.
- Lemon Juice: You can use white vinegar or rice vinegar instead of lemon juice.
- Honey: You can use maple syrup or sugar instead of honey.
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