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Gluten-Free Teriyaki Chicken with Rice Noodles

This gluten-free teriyaki chicken is savory, slightly sweet, and coated in a glossy sauce that tastes just like classic takeout — without soy sauce or gluten. Instead of traditional soy sauce, this recipe uses coconut aminos, a soy-free seasoning that delivers the same umami flavor you expect from teriyaki, but with a cleaner ingredient list.

And no — despite the name, this dish does NOT taste like coconut.

Coconut aminos are made from the sap of coconut blossoms, not the coconut meat itself, so the flavor is much closer to soy sauce than anything tropical. The result is a rich, savory teriyaki-style chicken paired with tender rice noodles for an easy, family-friendly dinner.

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Why You’ll Love This Recipe

• Naturally gluten-free

• No soy sauce or wheat-based ingredients

• Teriyaki flavor without the heaviness

• Easy weeknight dinner that reheats well

• Uses pantry-friendly ingredients

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What Are Coconut Aminos?

If you’ve never cooked with coconut aminos before, think of them as a soy sauce alternative.

They are:

• Soy-free

• Gluten-free

• Slightly less salty than soy sauce

• Rich in savory umami flavor

👉 Important: Coconut aminos do not taste like coconut at all.

If you don’t have coconut aminos, you can substitute gluten-free tamari or soy sauce if gluten isn’t a concern.

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Ingredients

Serves 4

Chicken

• 1.5 lb boneless, skinless chicken breast (about 3 medium breasts), sliced against the grain

• Avocado oil spray

• ½ tsp salt

• ¼ tsp black pepper

• Optional: ½ tsp cornstarch (for extra-tender chicken)

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Teriyaki-Style Sauce (half is for the chicken, the other half is for the noodles)

• ⅔ cup coconut aminos

• 4 tbsp rice vinegar (or apple cider vinegar)

• 2 tbsp coconut sugar or honey (optional, but recommended)

• 2 tsp sesame oil

• 6–8 cloves garlic, minced

• 2 tsp fresh grated ginger (or 1 tsp ground ginger)

• 1 tsp black pepper

• Pinch red pepper flakes (optional)

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Optional Thickener (I didn't use this the first time, you can try it with or without)

• 3 tsp cornstarch

• ¼ cup water

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For Serving

• ½ package Taste of Thai Linguine Rice Noodles (reserve remaining half for another day)

• Green onions, sliced

• Sesame seeds

• Optional squeeze of fresh lime

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Instructions

1. Prepare the noodles

Cook ½ the package of rice noodles according to package directions.
Drain and set aside.

👉 Store the other half in an airtight bag or container for another meal.

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2. Prepare the chicken

Slice chicken against the grain into ¼–½-inch strips. Toss with salt, pepper, and optional cornstarch.

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3. Sear the chicken

Lightly coat a large skillet with avocado oil spray and heat over medium-high heat.
Add chicken in a single layer and cook undisturbed for 2–3 minutes until golden.
Flip and cook another 2–3 minutes until just cooked through.
Remove chicken from the pan and set aside.

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4. Make the sauce

Lower heat to medium. Mix all of the sauce ingredients together in a bowl.
Pour half of the sauce into the pan and simmer 2–3 minutes.

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5. Thicken the sauce (optional)

Stir together cornstarch and water, then add to the sauce. Simmer 30–60 seconds until glossy.

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6. Finish the dish

Return chicken to the pan and toss to coat in the sauce.
Add the cooked noodles and the remaining sauce, then gently toss until everything is evenly coated and warmed through.

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How to Serve

Divide evenly into 4 bowls. Top with green onions, sesame seeds, and a squeeze of lime if desired.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water.

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Estimated Nutrition Information

Per serving (serves 4):

• Calories: ~480

• Protein: ~42 g

• Fat: ~7 g

• Carbohydrates: ~64–65 g

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Low-Carb Noodle Options & Substitutions

If you’d like to keep this dish lower in carbohydrates, the teriyaki chicken is just as delicious served over a variety of noodle alternatives. The sauce and chicken are very flexible and pair well with both veggie-based and grain-free options.

Here are some easy swaps:

Vegetable-Based Options

• Zucchini noodles (zoodles) – light, fresh, and quick to sauté

• Spaghetti squash – naturally sweet and very filling

• Shirataki (konjac) noodles – very low calorie and low carb

• Hearts of palm noodles – mild flavor, great texture

• Cabbage noodles – thinly sliced and lightly sautéed

• Carrot noodles – slightly higher carb but still veggie-based

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Store-Bought Low-Carb Noodles

• Palmini (hearts of palm pasta)

• Miracle Noodles / Shirataki noodles

• Liviva edamame or mung bean noodles (higher protein, moderate carbs)

• Explore Cuisine black soybean noodles (higher protein)

• Immi low-carb ramen-style noodles

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Grain-Free & Higher-Protein Options

• Edamame noodles

• Black soybean noodles

• Chickpea pasta (higher carb than others, but higher protein)

• Lentil pasta (not low-carb, but high fiber + protein)

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Rice & Rice Alternatives (if not low-carb but lower glycemic)

• Cauliflower rice

• Jasmine rice (small portion)

• Basmati rice (small portion)

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Cooking Tip

Most low-carb noodles benefit from being warmed separately and tossed with the sauce at the very end to prevent excess moisture and preserve texture.

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