If you like Asian flavours and are looking to make a health-supportive, low carb and gluten-free meal, make sure to try this teriyaki chicken breast recipe. It’s so flavourful and easy to make. You first make the sauce and then combine both the chicken and the sauce in a baking dish, you cover and pop it in the oven for about 30 minutes or until cooked through.
I served the chicken with cauliflower rice. I’m a big fan of cauliflower rice because it’s a great way to add cauliflower in your diet while cutting on carbs and grains. Nothing against grains but it’s definitely not something I consume everyday. I find cauliflower rice to be a wonderful alternative. Haven’t tried it yet? Try tonight and check it off of the list. You’ll love it and your children should too.
This recipe is suitable for gluten and dairy-free diets, as well as whole30, low carb diets and paleo if you allow yourself some gluten-free tamari once in a while. Otherwise, switch for coconut aminos.
How to Make Cauliflower Rice?
Take a head of cauliflower. Remove the outer leaves and the tough core. Just chop off a few pieces and put them in your food processor. Process a few times until you get the consistency of rice. Don’t overdo it, otherwise you’ll end up more with consistency of couscous although it’s not bad either.
Then, you heat up a large skillet (or pot!), preferably nonstick, over medium heat. Add some olive oil, let it heat a bit and once it’s getting hot, add cauliflower. Season generously with salt and pepper. If you’re in the mood for it, add minced garlic or garlic powder. Then, cook, stirring often (and making sure to not burn it!) until cooked though, about 10 minutes. Set aside.
You can make the rice while chicken is cooking.
What’s in the Teriyaki Sauce?
Store-bought teriyaki sauce are full of sugar and additives. It’s so easy to make yours. To make this one, you’ll need:
- Gluten-free tamari
- Coconut sugar
- Brown rice vinegar (or use regular rice vinegar or lime juice)
- Red pepper flakes
- Thickener (organic cornstarch or arrowroot or tapioca starch.. Or kudzu (my favorite) (if you feel comfortable using it)
Shall we get to the recipe?
Other Recipes with Teriyaki Flavours..
Next time give a try to one of these two delightful recipes:
Let me know what you think in the comments below if you make it!
Easy Teriyaki Chicken Breast
Teriyaki chicken breast recipe easy and quick to make, and super flavorful. Serve with cauliflower rice (or brown rice) and cooked greens. It's gluten, grain and dairy-free, and makes delicious leftovers.
- 4 organic chicken breasts
- Unrefined salt and freshly ground black pepper, to taste
- ½ cup gluten-free tamari
- ½ cup coconut sugar
- ¼ cup brown rice vinegar, or rice vinegar
- ¼ cup water
- ½ teaspoon ground ginger
- 1 large clove garlic, minced
- Pinch red pepper flakes
- 1-2 tablespoons thickener (organic cornstarch, arrowroot or tapioca starch, or kudzu)
- Serve with
- Cauliflower rice, brown rice or jasmine rice
- Cooked greens (bok choy, spinach, broccoli, broccolini, ..)
- Sesame seeds, for garnish
Preheat oven to 400F.
In a large baking dish, place chicken breasts. Season chicken with pink salt and freshly ground black pepper. Set aside.
Make the sauce by putting all ingredients together, expect thickener, in a small saucepan. Whisk to combine and bring to a light boil. Then, reduce heat to low.
Combine starch with a little water in a small bowl to dissolve the starch, then quickly add in the sauce and whisk to combine. Let the sauce thicken.
Pour sauce over chicken breasts.
Cover plate with aluminum paper.
Bake for 30 minutes or until chicken is cooked through.
Serve with side dishes and garnish with sesame seeds if you like. Serve and enjoy.