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gluten-free teriyaki chicken

Gluten-Free Teriyaki Chicken Stir Fry

Avatar for Becky Terrell
This thick and sticky Japanese sauce is popular all around the world. Its robust flavour makes it go great with chicken, fish or meat dishes. My Gluten-Free Teriyaki Chicken stir fry is healthy, quick and easy to make. The sauce can be made in bulk and  kept  in the fridge to be added to stir-fries, marinades or as a dipping sauce for shrimp
5 from 1 vote
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 2
Calories 947 kcal

Equipment

  • Chopping Board
  • Sharp Knife
  • Wooden Spoon
  • Large Frying pan
  • Hand wisk
  • Saucepan
  • Teaspoon
  • Tablespoon

Ingredients
 
 

  • 2 Chicken Breasts
  • 1 Medium Onion Thinly sliced
  • 1 Red Pepper Thinly sliced
  • 120 g Can Bamboo Shoots
  • 100 g Green Beans
  • 200 g Asparagus
  • For The Teriyaki Sauce
  • 100 g Tamari ( or 1/2 cup)
  • 200 ml Water ( or 1 cup)
  • 1 tbsp Grated Fresh Ginger or 1 tsp (Ground Ginger)
  • 1 tsp Clove Fresh Garlic Crushed
  • 65 g Dark Brown Sugar
  • 2 tbsp Honey
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1/2 tsp Red Chilli Flakes
  • 1 tbsp Corn Flour
  • 200 g Basmati Rice

Instructions
 

  • Cut the chicken into strips.
  • Fry the chicken until brown this should take about 8-10 minutes. Put to one side.
  • Prepare the vegetables. Thinly slice the onion and red pepper. Top and tail the green beans and remove the hard ends of the asparagus.
  • To make the Teriyaki sauce, whisk all the ingredients together in a saucepan.
  • Heat the sauce over medium heat until it is simmering. Stir constantly.
  • Reduce the heat to low until it becomes thick. Put to one side once ready.
  • Fill a large saucepan with 500ml of boiling water. Put the rice into the water a boil until cooked this should take about 10-12 minutes.
  • Fry the onion in a little rapeseed oil for five minutes, then add the red pepper and fry for 10 minutes.
  • Add in the chicken and bamboo slices fry for 5 minutes.
  • Add in the Teriyaki sauce and coat everything well. Fry for 5 minutes.
  • In a saucepan add some boiling water and put the green beans and asparagus into the water and cook for around 4-6 minutes until they are soft.
  • Once everything is cooked serve and enjoy.

Nutrition

Calories: 947kcalCarbohydrates: 150gProtein: 66gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 145mgSodium: 3097mgPotassium: 1588mgFiber: 7gSugar: 57gVitamin A: 1341IUVitamin C: 20mgCalcium: 151mgIron: 6mg
Keyword Teriyaki Chicken
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