Teriyaki Chicken (Sugar-Free)

Teriyaki Chicken is a tantalizing dance of flavors where succulent chicken meets a luscious glaze of sweet and savory sauce. Whether you choose to pan-sear or grill it to perfection, it’s a harmonious balance of flavors that will elevate your taste buds to new heights.

What is Teriyaki Chicken

Teriyaki chicken is a popular Japanese dish featuring grilled or pan-seared chicken, typically thigh or breast meat, served with a glossy, flavorful teriyaki sauce. The sauce is made from a combination of sweet and savory ingredients, resulting in a lovely thick glaze. Teriyaki chicken is often garnished with sesame seeds and green onions and is enjoyed for its delicious combination of tender chicken and the rich, caramelized teriyaki sauce, making it a satisfying meal when served over rice, noodles, or with vegetables.

Ingredients for Teriyaki Chicken

• Chicken: Main protein; boneless and skinless chicken thighs or breasts are used.
• Avocado Oil: Used to sear or cook the chicken; it has a mild flavor and a high smoke point.
• Coconut Aminos: As a gluten-free alternative to soy sauce, adding a savory, umami flavor.
• Oyster Sauce: It contributes a savory, slightly sweet, and salty flavor to the dish.
• Honey: A natural sweetener that adds sweetness to the sauce, balancing its savory elements.
• Chili Garlic Sauce: A sauce made from garlic cloves that adds a strong, pungent garlic flavor.
• Garlic: Minced garlic adds aromatic and savory notes to the sauce and overall flavor.
• Red Pepper Flakes (optional): These are used to add a spicy kick to the dish.
• Peppercorns: For a touch of mildly peppery flavor.
• Slurry: 1 tablespoon amino acid and ¼ teaspoon arrowroot powder. This helps thicken the sauce.
• Garnishes: Toasted sesame seeds, and sliced green onions for flavor and visual appeal.

Teriyaki Chicken Recipe

For The Chicken:

• 6 to 8 pieces (about 2lbs/672g) boneless, skinless chicken thighs (4oz./112g each) or (chicken breast 4 pieces)
• 1 tablespoon (15ml) avocado oil or olive oil, for frying
• 1/2 teaspoon sesame seeds, toasted – for garnishing
• 1 stalk green onions-sliced thinly – for garnishing

For the Marinade:

• 1/2 cup (60ml) low-sodium coconut aminos secrete soy-free
• 2 cloves garlic (6g), peeled and minced
• 1/2 teaspoon (1g) red pepper flakes, optional
• 1/8 teaspoons (0.3g) freshly ground four-blend peppercorns or black pepper, to taste

Teriyaki Sauce:

• 1 cup (240ml) low-sodium secret soy-free coconut aminos
• 1/4 cup (60ml) lee kum kee oyster sauce
• 2 teaspoons (10ml) honey or agave nectar, to taste
• 2-3 cloves garlic (9g), peeled and minced
• 1/8 teaspoon (0.5g) huy fong chili garlic sauce, to taste
• 1/8 teaspoon freshly ground four-blend peppercorns or black pepper

Slurry:

• 1 tablespoon (15ml) low-sodium coconut aminos or cold water
• 1/4 teaspoon (0.6g) arrowroot powder/flour or 1 ½ teaspoons of all-purpose flour

Recommended Equipment

• Ziplock Bag: Or a bowl to marinate the chicken in the sauce.
• Skillet: Both for searing the chicken and for making the sauce.

How to Make Teriyaki Chicken

Prepare the Chicken: Rinse and pat dry the chicken thighs or breasts with a paper towel, then place them into a resealable bag. Set aside.

Marinade: Mix coconut aminos, minced garlic, red pepper flakes, and freshly ground pepper. Pour the marinade over the chicken. Secure the resealable bag and gently massage the chicken to coat it in the marinade.

Refrigerate: Let it marinate in the refrigerator for at least 2 hours, or up to a day, preferably overnight.

Teriyaki Sauce: Meanwhile, whisk together coconut aminos, oyster sauce, honey, and chili garlic sauce.

Slurry: Mix 1 tablespoon (15ml) of coconut aminos with 1/4 teaspoon (0.6g) of arrowroot until dissolved, then pour it into the sauce, whisk, and set aside. Be cautious with arrowroot, as it thickens quickly.

Cook Chicken: Once the chicken has marinated, remove it from the marinade and drain it over a strainer.

Heat Skillet: Heat 1/2 tablespoon (7.5ml) of oil in a large skillet over medium-high heat. Cook the chicken pieces in batches if necessary, for about 2-3 minutes per side, until each side is well-browned.

The internal temperature should register 155 – 160°F. Do not overcook; you want the chicken to be slightly undercooked.

Rest the Chicken: Remove the chicken to a deep baking dish lined with aluminum foil, cover it tightly, and keep it warm for 5-10 minutes. This resting period will allow the chicken to continue cooking until it reaches 165°F.

Meal Prep: At this point, you can set aside the chicken for later meal prep and continue with the sauce when ready to serve the chicken.

Make Sauce: Once all the chicken has been removed from the skillet, add the remaining 1/2 tablespoon (7.5ml) of oil and minced garlic to the same skillet. Sauté for 1 minute over low heat, being careful not to let the garlic burn.

Add Teriyaki Sauce: Pour the sauce into the skillet, and bring it to a boil, then reduce heat to low, and simmer for about 3 minutes, stirring occasionally, until the sauce thickens. Taste and adjust the seasonings.

Slice or Leave Whole: Meanwhile, you can optionally slice the cooked chicken pieces or leave them whole.

Assemble: Keep the heat low, return the cooked chicken, either whole or sliced, to the skillet. Coat the chicken in the sauce and warm it through. Turn off the heat.

Garnish with sliced green onions and toasted sesame seeds if desired. Serve over steamed or sticky rice.

Recipe Tips for Best Results

For best results, always stick to the recipe’s ingredients and measurements, as any substitutions can result in a different outcome.

• Coconut Aminos: The best gluten-free alternative to soy sauce.
• Juicy Chicken: The longer the chicken marinades, the more tender it will be.
• Sweeteners: You can use agave nectar, maple syrup, or brown sugar.
• Thickening: Use 1 tsp. of arrowroot for every 1 tbsp. of cornstarch or flour.
• Sauce: With arrowroot, the sauce will continue to thicken upon standing.
• Chili Garlic Sauce: Use 1/4 teaspoon of red pepper flakes or 1/2 teaspoon of sriracha sauce.
• Rest the Chicken (5-10 Mins): Never skip the resting time, as it results in juicy and tender meat.
• Don’t Cut Too Soon: Avoid cutting into the meat immediately after cooking.
• Tent with Foil: Tent the meat with aluminum foil to keep it warm while resting.
• Slice Against the Grain: This makes the meat more tender and easier to chew. 

Substitution and Ratio for Slurry

When substituting arrowroot powder for cornstarch or flour as a thickening agent, the general ratio to follow is:

• 1 teaspoon of arrowroot flour/powder = 1 tablespoon of cornstarch
• 1 teaspoon of arrowroot flour/powder = 1 tablespoon of all-purpose flour

Mix 1 part arrowroot powder with one to two parts soy sauce or cold water to form a slurry.

• 1 teaspoon of arrowroot powder to 2 tablespoons of soy sauce or water

Start with this ratio and adjust as needed to achieve your desired level of thickness in the sauce. Arrowroot thickens more effectively than other starches.

Storage & Serving

Make-Ahead: This teriyaki chicken can be made ahead of time and reheated the next day.

Meal Prep: This recipe is great to portion out into meal prep containers with some sticky rice and veggies for lunches.

Storage: Keep leftover teriyaki chicken in an airtight container in the fridge and consume it within 3 days to reduce the risk of bacterial growth and maintain the best taste and texture.

Reheating:

Stovetop: Reheat teriyaki chicken in the skillet over medium-low heat, with 1 tsp of oil, stirring frequently, about 5-10 minutes. If needed, add soy sauce or water to thin out the glaze a bit.

Microwave: Reheat teriyaki chicken in the microwave on medium-low heat in 30-second intervals, stir and rearrange the chicken pieces in between until warmed through.

Oven: Reheat in the oven at 350°F (175°C). In an oven-safe deep dish covered with foil to prevent drying out, for about 10-15 minutes or until the chicken is heated through.

Serving Suggestions

• Rice Bowl: Serve teriyaki chicken over steamed white or brown rice, and broccoli.
• Noodle Dish: Enjoy teriyaki chicken with stir-fried or pan-fried noodles.
• Salad: Thinly slice teriyaki chicken to use as a protein topping for salads.
• Wrap or Burrito: Wrap teriyaki chicken in a tortilla or flatbread with your favorite fillings.
• Tacos: Fill soft tacos with teriyaki chicken for a delicious twist.
• Stir-Fry: Transform leftover teriyaki chicken into a stir-fry with vegetables, noodles, or rice.
• Sandwich: Make teriyaki chicken sandwich with lettuce, tomatoes, and veggies.
• Pizza: Chop teriyaki chicken for a unique pizza topping.

You May Also Like…

• Sticky Rice Recipe
• Perfect Brine For Meat Recipe