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30 Minute Teriyaki Chicken Stir Fry - Gluten Free Teriyaki Sauce and tips on stir frying the perfect chicken and vegetable combo. #teriyaki #glutenfree #quickdinner
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5 from 2 votes

Teriyaki Chicken Stir Fry

Gluten free teriyaki sauce covers healthy chicken and vegetables in this quick weeknight dinner.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Asian
Servings: 4 servings


  • 2 chicken breasts diced into 1" cubes
  • 1 large head of broccoli or 2 small
  • 1 red pepper sliced into thin strips
  • 1 bag pre-cut carrots

For the GF Teriyaki Sauce

  • 1/2 cup low sodium tamari sauce or GF soy sauce or coconut aminos
  • 1/2 cup water
  • 1/2 cup light brown sugar packed
  • 2 tsp minced garlic or 2 minced garlic cloves
  • 1 tsp ground ginger

Optional Toppings

  • sesame seeds
  • diced green onion green part only


For the Teriyaki Sauce

  • Combine Tamari (or gluten free soy sauce), water, brown sugar, garlic and ginger into a small saucepan.
  • In a separate bowl, combine water and cornstarch.
  • Once sauce is gently boiling, add the cornstarch slurry and allow to boil for 1-2 minutes until sauce has thickened. Set aside.

For the Chicken Stir Fry

  • Dice the raw chicken into bite-size pieces (about 1 1/2" square) and set aside.
  • Chop vegetables into bite sized pieces.
  • In a medium nonstick skillet, add chicken and allow to cook until no longer pink in center. Drain any liquid. Remove chicken and set aside.
  • In the same skillet, add all vegetables (except peppers and water chestnuts) along with about 1/2 cup of water. Place the lid on top and steam the veggies until cooked but not limp, about 5 minutes.
  • Add the red pepper, water chestnuts and chicken to the skillet with the other vegetables. Pour sauce on top of everything and stir until every piece is coated in sauce and hot.
  • Serve over rice with extra teriyaki sauce, sliced green onion (green tops only) and sesame seeds. ENJOY!