Gluten-Free Teriyaki Chicken

This sweet meat dish is always a crowd pleaser. For a full meal, stir-fry broccoli and snow peas for a serving or two of vegetables and have it all with a bowl of rice.

This recipe was provided by the Gluten-Free Palate. 

Ingredients

Yields four servings

• 1 ¼ – 1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces.
• 1 Tablespoon olive oil (or oil of choice)
• ¼ cup (gluten-free) soy sauce or Tamari sauce
• ¼ cup water
• 2 Tablespoons packed light brown sugar
• 1 Tablespoon rice vinegar (or white vinegar)
• ¼ teaspoon toasted sesame oil
• 2 teaspoons peeled and minced fresh ginger
• 2 teaspoons peeled and minced fresh garlic (about 2 cloves)
• 1 teaspoon onion powder
• 2 teaspoon cornstarch

Instructions

1. In a small mixing bowl whisk together all the ingredients except the chicken and olive oil.
2. Heat oil in a 12-inch non-stick skillet over medium-high heat.
3. Cook the chicken over medium heat until brown and the internal temperature reaches at least 160°F.
4. Add the sauce to the cooked chicken and continue to cook and toss until the sauce thickens, about 1 minute.
5. Serve warm garnished with green onions or sesame seeds.