Chicken Teriyaki [0000766]

Indulge in the rich and satisfying taste of this homemade gluten-free chicken teriyaki.

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup gluten-free teriyaki sauce
1/4 cup gluten-free soy sauce or tamari
2 tablespoons honey
1 teaspoon grated ginger
2 cloves garlic, minced
1 tablespoon cooking oil
1 tablespoon cornstarch (or gluten-free alternative) mixed with 2 tablespoons water
Sesame seeds and chopped green onions for garnish

Instructions:

In a bowl, combine gluten-free teriyaki sauce, gluten-free soy sauce or tamari, honey, grated ginger, and minced garlic. Stir well to create the teriyaki marinade.

Place the chicken breasts in a zip-top bag or a shallow dish. Pour half of the teriyaki marinade over the chicken, reserving the rest for later. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours) to marinate.

In a large skillet, heat cooking oil over medium-high heat. Remove the chicken from the marinade and shake off excess marinade. Discard the marinade used for marinating.

Place the chicken breasts in the skillet and cook for about 5-6 minutes on each side until they are cooked through and have a nicely caramelized exterior. The internal temperature should reach 165°F (75°C).

While the chicken is cooking, pour the reserved teriyaki marinade into a small saucepan. Bring it to a simmer over medium heat.

In a separate small bowl, mix cornstarch and water to create a slurry. Gradually whisk the slurry into the simmering marinade until the sauce thickens.

Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing.

Drizzle the thickened teriyaki sauce over the sliced chicken.

Garnish with sesame seeds and chopped green onions for added flavor and visual appeal.

Serve the gluten-free chicken teriyaki with steamed rice or vegetables for a satisfying meal.

Enjoy the delightful blend of sweet and savory flavors in this gluten-free chicken teriyaki recipe that's sure to be a hit at your table.