Chicken Teriyaki -
gluten & soy free
One of our favorite things to make with leftover roasted chicken is Chicken Teriyaki! This recipe can also be made with uncooked chicken as well, both turn out fantastic.
Often times, I will roast a whole 5-6 lb chicken (or cook one in the crockpot), which gives us plenty of leftover meat. Since plain leftover chicken doesn’t go over too well in our house, I usually turn it into something else. We are a gluten free household (and I try to avoid soy as much as we can) so a few years ago, I started replacing soy sauce with coconut aminos, which works perfect in this recipe. You can still use regular soy sauce, but be sure to find the gluten free kind if you are also eating gluten free.
The recipe is pretty straight forward, and FAST. After some practice, you’ll be able to get this on the table in 30 minutes or less! Definitely quicker if you’re using cooked, leftover chicken.
Chicken Teriyaki
Ingredients
- 3 cups roasted chicken, sliced or diced or 1 pkg uncooked chicken breasts
- 1/3 cup cane sugar
- ½ cup coconut aminos or gluten free soy sauce
- ¼ cup apple cider vinegar
- 1 tablespoon cornstarch optional, but will help thicken the sauce
- 1-2 cloves garlic pressed or minced
- ½ teaspoon ground ginger or 1 tsp
- ¼ teaspoon ground black pepper
- salt to taste
Instructions
- Cut, slice, or dice any leftover roasted chicken. Add to skillet pan and begin heating with 2-3 TBSP water.If using raw/fresh chicken breast, thinly slice the chicken and sauté in a skillet pan/wok with oil of choice, 2-3 minutes on each side, or until almost done.
- In the meantime, combine sugar, coconut aminos (or GF soy sauce), apple cider vinegar, cornstarch, garlic, ginger, and pepper in a glass dish. Pour over chicken. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, and chicken is heated or cooked through (5-10 minutes).
- Serve with rice or GF ramen noodles and broccoli or sauteed veggies!
Notes
Last Updated on December 11, 2025 by Lindsey Remmers
