Gluten-Free Grilled Chicken Teriyaki Bowls
Serves
4 Servings
Total Time
35 minutes
Prep Time
35 minutes
Cook Time
20 minutes
About
The secret to this popular gluten-free teriyaki chicken recipe is our Kikkoman®Gluten-Free Teriyaki Marinade & Sauce, which is made with our Kikkoman® Gluten-Free Soy Sauce so you get all the sweet-savory flavor and umami of our original Kikkoman® Teriyaki Marinade & Sauce without the gluten. With just a quick 15-minute marinade, chicken breasts become tender, flavorful, and perfectly browned on the grill. Grilled veggies, steamed rice, and a rich, sweet-savory teriyaki glaze—thickened from the reserved marinade—come together to create a perfectly balanced and satisfying one-bowl meal.Tips & Tricks
- Cooking for one or two? Make the full recipe store extra bowls in microwaveable containers in the fridge for an easy take-to-work lunch or tomorrow night’s dinner.
- For more grilled goodness, cut the chicken into cubes, marinate as directed, and thread onto metal or bamboo skewers (soaked in water). Grill and rest as instructed, then remove the chicken with a fork and serve over rice.
- Want to try it with steak? Simply try our Beef Teriyaki Rice Bowl recipe and swap in our Gluten-Free Teriyaki Marinade & Sauce for the regular Teriyaki Marinade & Sauce.
- You can easily substitute turkey tenders, sliced turkey breast, or salmon in the same quantity as the chicken for a tasty variation.
- For a vegetarian option, use 1 1/2 lbs. of firm tofu cut into 3/4-inch slices. Grill, broil, or pan-fry in a nonstick skillet with a tablespoon of vegetable oil, then slice into 1/2-inch strips before serving.
- Try grilling eggplant, red onions, or mushrooms like portabella or shiitake. Add some fresh fruit like pineapple or peaches for a sweet twist.
- Swap the white rice for quinoa, brown rice, or millet for a gluten-free base. You can even add cooked lentils or chickpeas for extra protein.
- Make gluten-free chicken teriyaki wraps by following the recipe, then roll everything up in warm gluten-free tortillas with rice, chicken, veggies, and sauce.
Ingredients
¾ cup Kikkoman® Gluten-Free Teriyaki Marinade & Sauce
3 tablespoons sugar
1½ pounds boneless, skinless chicken thighs or breasts
2 teaspoons cornstarch
2 tablespoons vegetable oil
2 red or yellow bell peppers, seeded, deveined, and thinly sliced
1 cup broccoli florets
1 zucchini, cut in half lengthwise then sliced
3 cups hot cooked white rice
2 green onions, thinly sliced on the diagonal, for garnish
2 teaspoons sesame seeds, for garnish
Directions
- Combine Kikkoman® Gluten-Free Teriyaki Marinade & Sauce and sugar in measuring cup, stirring until sugar dissolves.
- Remove ½ cup of mixture and pour over chicken in large resealable storage bag. Press air out of bag and seal bag. Turn bag over several times to coat chicken well. Marinate for 15 minutes.
- Add enough water to remaining teriyaki sauce mixture to measure ⅔ cup; stir in cornstarch.
- Place in a small saucepan and cook, stirring frequently, for 1 minute, or until sauce boils and thickens slightly, adding an additional tablespoon of Kikkoman® Gluten-Free Teriyaki Marinade & Sauce, if needed.
- Cook chicken on a well-oiled grill for 3 minutes on each side or until cooked through. Cover loosely with foil and let rest for 5-10 minutes.
- While chicken is resting, place vegetables in a grill basket, close the grill lid, and cook until crisp-tender, tossing occasionally, 5-10 minutes.
- Cut chicken into ½-inch slices and serve over rice in large individual serving bowls with vegetables on the side.
- Drizzle with sauce and garnish with green onions and sesame seeds.
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