Gluten Free Chicken Teriyaki with Kale and Carrots
Best gluten-free Teriyaki Chicken recipe that’s made in 15 minutes (20 if you are making rice to go along with it). Seriously there are 3 ingredients; chicken, kale and carrots. If you are making your own sauce from scratch plan to add 5 additional minutes to your cooking time.
Servings Prep Time
6people 5minutes
Cook Time
15minutes
Servings Prep Time
6people 5minutes
Cook Time
15minutes
Ingredients
Teriyaki Sauce
Teriyaki Chicken with Kale and Carrots
Instructions
Teriyaki Sauce
  1. To make this sauce simply place all ingredients in a jar with a good tight lid. Then close the lid and shake to combine. If you don’t have a jar handy, simply whisk all ingredients together in a mixing bowl.
Chicken Teriyaki
  1. Heat a large cast iron skillet (or large pan) over medium high heat. Drizzle oil or melt the ghee. Place chicken thighs in the hot pan, cover and cook for 3 minutes.
  2. While the chicken is cooking, slice and dice your veggies.
  3. Then flip the chicken, add all veggies and cover your pan. Cook chicken and veggies for 3-5 minutes. Stir veggies and chicken then add in teriyaki sauce. Simmer for 2-5 minutes on low. Make sure you fold in sauce so all ingredients are covered.
  4. Plate over steamed rice or more veggies and enjoy!