Teriyaki chicken can be a bit of a minefield when you have to be gluten free so this is my easy homemade version that the boys love!
Gluten free, dairy free and egg free doesnt mean flavour free!
1.2kgs skinless chicken thighs, 1-2 cm diced
6 tablespoons gluten free soy sauce
2 tablespoons sesame oil
1 tablespoon sake
thumb sized piece of ginger, peeled and finely grated
2 teaspoons brown sugar
2-3 teaspoons sesame seeds
In a large bowl combine all of the ingredients except the sesame seeds.
Allow to marinade for a minimum of 30 minutes.
Preheat the oven to 210 degrees Centigrade.
Line the base of a roasting tin with baking parchment.
Tip the chicken and marinade in and bake for 30 minutes, stir and return to the oven, bake for a further 15-20 minutes, stirring regularly until the marinade has completely evaporated and the chicken is sticky.
Sprinkle over the sesame seeds and serve.