Craving a quick and satisfying meal that suits your gluten-free lifestyle? These Gluten-Free Teriyaki Chicken Bowls are the answer. Not only are they packed with flavor, but they’re also incredibly easy to whip up on a weeknight when time is short. With tender chicken, vibrant vegetables, and a homemade teriyaki sauce, you’ll be amazed at how good gluten-free can taste!
The best part about this recipe is its versatility. You can use whatever vegetables you have on hand, making it perfect for a clean-out-the-fridge dinner. Whether you opt for crunchy broccoli, sweet bell peppers, or earthy carrots, you can customize it to your preferences while still enjoying the delicious teriyaki experience.
This dish offers a delightful balance of sweet and savory flavors, with a hint of umami that will leave you wanting more. Each bowl is not just a meal; it’s an experience that brings the taste of Asian cuisine right to your kitchen.
Delicious Gluten-Free Teriyaki Chicken Bowls
These gluten-free teriyaki chicken bowls are a delightful mix of juicy chicken, colorful vegetables, and a rich teriyaki sauce. The dish is a perfect combination of sweet and salty, ensuring each bite is bursting with flavor. Ready in under 30 minutes, it’s an ideal choice for busy weeknights.
Ingredients
- 1 lb chicken breast, sliced into strips
- 2 cups mixed vegetables (broccoli, bell peppers, carrots, etc.)
- 3 tablespoons gluten-free soy sauce or tamari
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (optional for thickening)
- 2 tablespoons sesame oil or olive oil
- Cooked rice or quinoa for serving
- Sesame seeds and green onions for garnish (optional)
Instructions
- Prepare the Sauce: In a bowl, whisk together the gluten-free soy sauce, honey, rice vinegar, and cornstarch (if using). Set aside.
- Cook the Chicken: In a large skillet, heat the sesame oil over medium heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes.
- Add Vegetables: Stir in the mixed vegetables and cook for another 3-5 minutes until tender but still crisp.
- Combine: Pour the teriyaki sauce over the chicken and vegetables, stirring to combine. Cook for an additional 2-3 minutes, until the sauce thickens slightly.
- Serve: Divide the cooked rice or quinoa into bowls, top with the teriyaki chicken and vegetable mixture, and garnish with sesame seeds and green onions, if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 350kcal
- Fat: 10g
- Protein: 30g
- Carbohydrates: 40g
