Easy Gluten-Free Chicken Teriyaki Bowl Recipe
Make a delicious and healthy gluten-free chicken teriyaki bowl at home with this easy recipe. Perfect for a quick weeknight dinner!
Equipment
- Mixing bowls
- Sheet pan
- Oven
- Small saucepan or microwave-safe bowl
- Whisk or spoon for stirring
Ingredients
For the Chicken and Veggies:
- 2 chicken breasts cut into strips
- 1 tablespoon cornstarch for tossing the chicken
- 2 bunches bok choy chopped
- Handful of cabbage sliced (optional)
- Handful of cilantro optional
- Sliced cucumbers optional
- Cooked rice for serving
For the Teriyaki Sauce:
- ¼ cup gluten-free soy sauce tamari
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger minced (or ½ teaspoon powdered ginger)
- 1 tablespoon cornstarch mixed with 2 tablespoons water cornstarch slurry
Instructions
Prepare the Teriyaki Sauce
- In a small bowl, combine tamari, honey, rice vinegar, and ginger.
- Add the cornstarch slurry and mix well.
Prep the Chicken
- Preheat oven to 400°F (200°C).
- Toss chicken strips with 1 tablespoon of cornstarch.
- Spread the chicken on a sheet pan.
Add the Vegetables
- Arrange bok choy around the chicken.
- Drizzle half of the teriyaki sauce over everything and toss gently.
Bake
- Bake for 20-25 minutes until the chicken is cooked through and veggies are tender.
- Stir halfway through for even cooking.
Thicken the Remaining Sauce
- Heat the remaining sauce in the microwave for 2 minutes or on the stovetop until thickened.
Assemble the Bowls
- Serve chicken and veggies over cooked rice.
- Drizzle with the thickened teriyaki sauce.
- Garnish with cilantro, sliced cabbage, and sliced cucumbers if desired.
Notes
Substitute chicken with tofu for a vegetarian option.
Add pineapple chunks for a sweet and tangy flavor.
Store leftovers in the fridge for up to 4 days.
Add pineapple chunks for a sweet and tangy flavor.
Store leftovers in the fridge for up to 4 days.
Tried this recipe?Let us know how it was!