Growing up with my mom’s side of the family from Hawaii, we ate lots of teriyaki, and it holds a special place in my heart. But….all that sugar – yikes! So here’s a healthier version, sweetened with maple syrup and paired with zoodles. Enjoy this teriyaki chicken zoodles bowl!
Easy + Clean Teriyaki Sauce
While there are definitely more readily available store-bought sauces these days made with clean, healthy ingredients, we still make almost all of our sauces at home. It’s so easy, and often tastes so much better. For this teriyaki chicken zoodles bowl, we have made a clean and easy teriyaki sauce, sweetened with maple syrup rather than refined sugar. You could even use dates and combine everything in a high powered blender to make the sauce Whole30 compliant.
Thicken The Sauce
We use arrowroot starch in our teriyaki sauce much like you would use a cornstarch to thicken a sauce. If you don’t have arrowroot starch on hand, tapioca starch or even cassava flour will do as well. And, for more inspiration on homemade sauces and marinades, be sure to check out our post called 5 Easy Homemade Marinade Recipes. They’re a great and easy way to add extra flavor to any protein!
I feel like I can eat way more zucchini if it is in noodle form, so this is the perfect way to sneak more veggies into this teriyaki chicken zoodles bowl. One tip for making the zoodles is to use kitchen scissors to cut the strands into more manageable lengths after you spiralize them. Otherwise, I feel like I end up with one super long noodle in my bowl. So rather than rice or cauliflower rice, try using zoodles as the base to your bowl.
Some Other Zoodle Recipes To Try
Your Turn To Try Our Teriyaki Chicken Zoodles Bowl
If you’re looking for a simple and delicious meal to make that is packed with veggies, give our teriyaki chicken zoodles bowl a try! Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out!
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Teriyaki Chicken Zoodles Bowl (Paleo + Whole30)
For the stir-fry:
- 3 medium zucchini, spiralized into noodles
- 1.5 lbs boneless skinless chicken breasts, cut into small pieces
- 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
- Cashews, chopped (optional garnish)
- Trader Joe's Everything But The Bagel Seasoning (optional garnish)
- First, turn zucchini into noodles using a spiralizer and set aside.
- Cut up chicken, bell peppers and green onions and set aside.
- Make teriyaki sauce by whisking coconut aminos, maple syrup, apple cider vinegar, garlic, ginger and flour in a small jar or bowl. If you use dates, combine all the sauce ingredients in a high powered blender and mix until dates are pulverized.
- Season chicken with salt and pepper. Heat a large skillet over medium heat and add 1 tbsp avocado oil. Once hot, add in chicken to cook until browned and cooked through, about 7-8 minutes.
- Add in the peppers, onions and sauce and stir-fry for 4-5 minutes, until the veggies begin to soften or are cooked to your desired state.
- After you add the peppers and onions, heat a separate pan over medium heat and add in 1 tbsp avocado oil.
- Add the zucchini noodles to the pan and a large pinch of salt. Cook the noodles, stirring frequently, for 3-4 minutes until warmed.
- Remove everything from heat and serve chicken and veggies over the zucchini noodles.