Growing up we ate a lot of teriyaki chicken…like A LOT. It was a go to in our house and everyone liked it, so it wasn’t really a bad thing. However, once I was older and learned about my mom’s teriyaki sauce/marinade recipe, I realized how much sugar was in it! Eeek! And of course, there was also a bunch of soy in it. So, as far as Paleo makeovers go, this teriyaki chicken stir-fry was due!
You don’t need a ton of fancy ingredients to make a delicious and gorgeous dish! That’s one of my favorite things about this recipe! It is simple, yet so fulfilling. You get an assortment of veggies and colors with the broccoli, bell pepper and green onion, and you also get a bit of savory-sweet goodness with the sauce. The teriyaki sauce is made with coconut aminos to avoid the soy and maple syrup as a sweetener. Of course, you’ll notice the garlic and ginger as well!
Quick + Easy Weeknight Dinner
It’s a new year, and the work week really never seems to get less busy. This is a favorite quick and easy recipe. Just a bit of chopping veggies and cutting up the chicken to prep and then simple cooking instructions on the stove top. From beginning to end this teriyaki chicken stir-fry takes just about 35 minutes to get on the table! It also makes for great leftovers as well. You can eat it as is or add some greens or white rice, although note that white rice is not super strict Paleo. Do whatever works best for you! If you want to read more about rice and eating Paleo, check out this post from Paleo Leap.
Your Turn To Try Our Teriyaki Chicken Stir-Fry
Go ahead and add this teriyaki chicken to your plan for the week! It will be a family friendly dish that you’ll make again and again. Let us know how it goes by leaving a comment below. Also, snap a photo and tag us on Instagram @realsimplegood, so we can check it out! We can’t wait to see!
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- 1.5 lbs boneless, skinless chicken thighs, cut into small pieces
- 2 cups broccoli, cut into small florets
- 2 bell peppers, top and seeds removed and sliced into thin strips
- 6 green onions, sliced into 1 inch pieces
- 1 tbsp avocado oil
- Salt and pepper
- 2 cups cooked rice (optional)
Cut up chicken, broccoli, bell peppers and green onions for the stir-fry and set aside.
Make teriyaki sauce by combining coconut aminos, maple syrup, apple cider vinegar, garlic, ginger and flour in a small sauce pan. Stir with a whisk until everything is evenly blended.
Bring the sauce to a quick boil and then turn down to simmer while you cook the stir-fry. Stir the sauce occasionally and it should thicken as it simmers.
Season chicken with salt and pepper. Heat a large skillet over medium heat and add avocado oil. Once hot, add in chicken to cook until browned and cooked through, about 7-8 minutes.
Add in broccoli, peppers and onions and stir-fry for 4-5 minutes, until the veggies begin to soften or are cooked to your desired state.
Remove from heat and serve (over rice if desired). Spoon a generous amount of teriyaki sauce over each serving. Enjoy.