Gluten-Free Teriyaki Chicken Rice Bowls

Why You’ll Love This Recipe

• Deep, glossy tamari–ginger glaze made 100% gluten free.
• Juicy chicken thighs and charred broccoli bring a perfect balance of savory, sweet, and smoky.
• Weeknight-friendly: one skillet for the chicken and broccoli, rice cooks while you sear.
• Simple pantry staples with clear measurements and reliable timing.

Grocery List

• Produce: Fresh ginger, garlic, broccoli, scallions, optional lime
• Dairy: None
• Pantry: Jasmine rice, gluten-free tamari, pure maple syrup, unseasoned rice vinegar (certified GF), toasted sesame oil, cornstarch, neutral oil, red pepper flakes, toasted sesame seeds, salt

Full Ingredients

For the Rice

• 1 1/2 cups jasmine rice, rinsed well (285 g)
• 2 1/4 cups water (540 ml)
• Pinch of fine salt

For the Chicken

• 1 lb 8 oz (680 g) boneless, skinless chicken thighs, patted dry
• 1 tbsp neutral oil (avocado or canola)
• 1/4 tsp black pepper

Gluten-Free Teriyaki Sauce

• 1/3 cup gluten-free tamari (80 ml)
• 1/3 cup water (80 ml)
• 3 tbsp pure maple syrup (45 ml)
• 1 tbsp unseasoned rice vinegar, certified gluten free (15 ml)
• 1 1/2 tsp toasted sesame oil (7 ml)
• 1 tbsp finely grated fresh ginger (10 g)
• 3 garlic cloves, minced (about 9 g)
• 1/4–1/2 tsp red pepper flakes (optional)
• 2 tsp cornstarch + 2 tsp cold water, mixed into a slurry just before using

For the Broccoli

• 5 cups small broccoli florets (about 1 large head; 450–500 g)
• 1 tbsp neutral oil
• 2 tbsp water for steaming
• Pinch of salt and pepper

For Serving

• 2 tsp toasted sesame seeds
• 2 scallions, thinly sliced
• Optional lime wedges

Step-by-Step Instructions

Step 1: Cook the rice

Combine the rinsed jasmine rice, water, and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then cover and reduce to low. Simmer for 12 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes to finish steaming. Fluff with a fork and keep warm.

Step 2: Mix the gluten-free teriyaki sauce

In a small bowl or measuring cup, whisk together the tamari, water, maple syrup, rice vinegar, toasted sesame oil, ginger, garlic, and red pepper flakes if using. In a separate small bowl, stir the cornstarch with cold water to make a smooth slurry. Keep the slurry aside; you will add it at the end to thicken the glaze.

Step 3: Char and steam the broccoli

Heat a large 12-inch skillet over high heat until hot. Add 1 tablespoon neutral oil, then the broccoli florets in an even layer. Cook undisturbed for 2–3 minutes until the undersides are charred in spots. Sprinkle with a pinch of salt and pepper, add 2 tablespoons water, and immediately cover. Steam for 2–3 minutes until crisp-tender and bright green. Transfer to a plate and tent loosely with foil to keep warm.

Step 4: Sear the chicken thighs

Return the empty skillet to medium-high heat and add 1 tablespoon neutral oil. Pat the chicken thighs dry, season lightly with black pepper, and lay them in the hot pan. Sear until well browned on the first side, 4–5 minutes. Flip and cook 3–4 minutes more until the second side is browned and the chicken is nearly cooked through (about 160°F/71°C).

Step 5: Glaze with the tamari–ginger sauce

Reduce the heat to medium. Pour the teriyaki sauce into the skillet with the chicken and bring to a lively simmer for 1 minute. Stir the cornstarch slurry, then drizzle it into the bubbling sauce while stirring. Simmer 2–3 minutes more, turning the chicken once or twice, until the sauce is thick, glossy, and clings to the thighs. Cook until the chicken reaches 165°F (74°C) at the thickest part.

Step 6: Slice and assemble the bowls

Transfer the glazed chicken to a cutting board and rest for 2 minutes, then slice into strips. Divide the steamed rice among 4 bowls, add the charred broccoli, and top with the sliced chicken. Spoon over any extra teriyaki sauce from the pan. Finish with toasted sesame seeds and sliced scallions. Add a squeeze of lime if you like a bright finish.

Pro Tips

• Use certified gluten-free tamari and unseasoned rice vinegar. Some seasoned vinegars and soy sauces contain wheat.
• Keep the pan hot for good broccoli char; do not overcrowd. Work in two batches if your skillet is smaller.
• For a silky glaze, add the cornstarch slurry only after the sauce is simmering, and cook just until glossy.
• Rice comes out fluffiest if you rinse until water runs clear and let it rest covered after cooking.
• Slice chicken after glazing to keep juices inside and a lacquered surface on the outside.

Variations

• Spicy kick: Add 1–2 tsp gluten-free gochujang or a dash of chili crisp to the sauce, ensuring the brand is labeled gluten free.
• Chicken breast swap: Use 1 1/2 lb (680 g) boneless, skinless breasts, pounded to even thickness. Sear 3–4 minutes per side, then glaze as directed.
• Vegetarian: Replace chicken with extra-firm tofu (20 oz/560 g), pressed and cubed. Sear until golden on all sides, then glaze.

Storage & Make-Ahead

Prep the sauce up to 5 days ahead and refrigerate; stir before using. Cooked rice keeps 4 days chilled; reheat with a splash of water. Leftover chicken and broccoli store 3–4 days in an airtight container. Reheat gently in a skillet with a tablespoon of water to loosen the glaze. The glazed chicken (without rice) freezes well up to 2 months; thaw overnight in the refrigerator and rewarm on the stovetop.

Nutrition (per serving)

Approximate: 590 calories; 32 g protein; 78 g carbohydrates; 18 g fat; 4 g fiber; 1050 mg sodium. Values are estimates and will vary with brands and portion sizes.