Chicken Teriyaki

As anyone with Celiac Disease knows, eating Asian food in restaurants is challenging. Not only are you dealing with foods that have been breaded and fried, but even with the healthy fare, most soy sauce is not gluten free. All hope is not lost. Cooking Asian-inspired food at home doesn't have to be complicated...case in point, this super easy and tasty meal of Chicken Teriyaki.Give it a try and enjoy!

Ingredients

1.5 pounds skinless, boneless chicken thighs, cut into bite-sized pieces

1/2 cup rice vinegar

1/2 cup GF tamari low sodium soy sauce

2 TBSPs light brown sugar

1 TBSP grated fresh ginger

1 tsp sesame oil

1 tsp peanut oil

Cooked rice, to serve over

Preparation Instructions

Combine the rice vinegar, soy sauce, sugar, ginger and sesame oil in a bowl or dish that you can marinade the chicken in.

Add the prepared chicken pieces and marinade for 15-20 minutes.

Heat the peanut oil in a large shallow frying pan with a lid over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside.

Add the marinade to the chicken pieces and bring to a bubble, then turn the heat down to low, put the lid on and simmer for about 5 minutes.

Remove the cooked pieces with a slotted spoon and turn the heat up under the pan to let the liquid boil down to a thick dark syrup. 

Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the syrup. Serve over sushi or brown rice.


This is being shared over at Tasty Tuesday!