As far as Paleo makeovers go, this teriyaki chicken stir-fry was due! It's super simple, yet bursting with flavor from the garlic, ginger and fresh veggies!
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.