Go Back
gluten-free chicken teriyaki bowls

Gluten-Free Chicken Teriyaki Bowls

Dinner gets a delicious upgrade with these easy, gluten-free chicken teriyaki bowls! Chicken thighs are marinated and baked and served on top of a nutritious bowl for a dinner recipe the whole family will love!
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 4 servings


  • 1.5 lbs chicken thighs trimmed
  • 4 cloves garlic minced
  • 1 cup coconut aminos
  • 1 tbsp fresh minced ginger
  • 1 tbsp fish sauce
  • 2 tbsp balsamic vinegar
  • 1/4 cup rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp arrowroot starch or sub corn starch
  • 1 cup white or brown rice
  • salad greens
  • 8 oz snow peas
  • 1/2 head small cabbage chopped
  • optional toppings: thinly sliced cucumbers, sesame seeds, furikake seasoning


  • Combine the minced garlic, coconut aminos, fish sauce, balsamic, rice vinegar, ginger and sesame oil in a bowl. Whisk together well and set aside half of the marinade.
  • To the remaining half, add the chicken thighs and massage the marinade in. Allow to marinate for at least 1 hour.
  • Cook rice according to directions.
  • Preheat oven to 425. Place chicken thighs on a parchment lined baking sheet or a greased baking dish and bake for 20 minutes or until the internal temperature reaches 165.
  • In a skillet, sauté your vegetables with some oil and a small splash of sesame oil until softened, about 7-10 minutes.
  • In a saucepan, heat the remaining marinade over medium-low heat. Whisk 1 tbsp of arrowroot starch with a splash of water in a small bowl and pour into the saucepan. Allow to simmer and thicken for about 5 minutes, stirring frequently.
  • Assemble your gluten-free chicken teriyaki bowls with the greens, rice, sautéed vegetables, sliced chicken thighs and drizzle the teriyaki sauce on top.
  • Garnish with toppings of your choice.