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Bolay Introduces Teriyaki Chicken as Protein


If you are looking for teriyaki chicken made the right way, look no further. By the right way, we mean with gluten-free teriyaki chicken full of fresh, bold flavor. Did you know that teriyaki sauce often contains gluten? Not ours. We present Bolay’s newest gluten-free protein: teriyaki chicken.

Bolay’s New Protein: Teriyaki Chicken

Every once in awhile, we like to mix it up and add something new to the menu. The time seemed right to create a teriyaki chicken that anyone could eat. Because many soy sauces contain gluten, and we are a gluten-free restaurant, it is up to us to create the perfect teriyaki chicken for those who can’t or don’t want to have gluten in their diet. So, if you are looking for teriyaki chicken restaurants near you, look no further than Bolay.

Flavor Profile of Bolay’s New Teriyaki Chicken

Bolay’s new teriyaki chicken is a salty-sweet, tangy flavor that wakes up your taste buds. The caramelized flavor bursts on your tongue in a rush of excitement. Not too sweet, not too savory, and not too spicy, this dish is in perfect balance. White sesame seeds and freshly chopped green onions add the finishing touch. The dark, deep flavors of our teriyaki chicken fill a yearning in the soul. Bottom line, it’s super tasty and goes with so many of our sauces, bases, and veggies that you’ll want to try it again and again.

Best Teriyaki Chicken Bol Combos

One of the best things about our teriyaki chicken’s flavor profile is that it goes well with our bases, sauces, veggies, and add-ons. Although I’m sure you have your favorites, here are a few suggestions for inspiration.

  • Hot Asian Sweet Potato Noodles, Ginger Broccoli, Freshly Chopped Cilantro, and Carrot Ginger Sauce – why it works: ginger, ginger, ginger, all that ginger complements the savory sweetness of the teriyaki chicken without taking it over the edge. The sweet potato noodles make it just a little bit extra.
  • Kale Yeah Salad, Balsamic Mushrooms, Avocado, and Spicy Thai Sauce – why it works: crunchy-sweet kale salad pairs with savory-sweet teriyaki chicken to create a flavor sensation. Acidic balsamic, earthy mushroom and creamy avocado perfectly balance Thai spices.
  • Orange Basil Quinoa, Brussel Sprouts, Chimichurri Tomatoes, and Cilantro Pesto – why it works: zesty citrus and cilantro pesto wake up the taste buds and caramelized Brussel sprouts play well with the savory teriyaki sauce, and minted tomatoes add the required herby-ness.
  • Baby Spinach, Herb Roasted Potatoes, Parmesan Cheese, and Carrot Ginger Sauce – the light, green taste of baby spinach and earthy herb-roasted potatoes bring out the smokey nature of the soy-based teriyaki chicken. Nutty Parmesan cheese and sweet ginger sauce add both depth and zest.

Add More Protein

Of course, teriyaki chicken is not the only protein we offer. We’ve got lemon chicken, for when you want to add a contrasting chicken flavor to your bol. Or try mixing teriyaki chicken with spicy Thai shrimp for contrasting flavors. Or mix and match teriyaki chicken with our steak au jus for a refreshing mix of flavors.

Are you craving teriyaki chicken yet? Looking for teriyaki places near you? Don’t just settle, run on over to the nearest Bolay and try our new teriyaki chicken. Or order online, and your meal will be ready when you get here.

Why Does Soy Sauce Contain Gluten?

Soy sauce has been used for more than 3,000 years to season and preserve food, making it one of the oldest condiments. Traditionally, the condiment is made with four ingredients: soybeans, salt, water, and wheat. Wait, what? Yes, wheat.

These ingredients are mixed together and fermented to break down the soy proteins. So, while the soy sauce does not have intact gluten, there is still enough to cause a reaction in those who are gluten-sensitive or have celiac disease. That’s why we use a gluten-free soy sauce in our teriyaki chicken.

A Quick History of Teriyaki Chicken

Teriyaki chicken is a popular dish on many Japanese menus in the U.S., partly because it seems very familiar to most of us. Paradoxically, this dish we often associate with Japan is not on menus in Japan. A cooking method that originated in 17th century Japan, it became incredibly popular when early Japanese immigrants settled in Hawaii in 1868.

By the 1930s, teriyaki in Hawaii looked very different than the teriyaki of Japan. Influences from native Hawaiian and other immigrants not only turned the cooking method into a sauce but changed the makeup of that sauce. Flavors such as ginger, green onion, and even garlic were added, turning it into the teriyaki sauce we are familiar with today.

After World War II, America became obsessed with everything “Polynesian”, and this included teriyaki. Since then, the sauce has become a favorite marinade for chicken, beef, fish, and other meats as well as vegetables.

In an interesting twist, there is no official teriyaki sauce history in Japan. It’s considered a cooking method used mainly on fish such as mackerel, trout, salmon, and tuna.

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