Teriyaki Chicken Stir Fry was one of the first recipes I ever posted on my site and I’m so excited to finally update my pictures and recipe! This has always made a regular appearance at my dinner table because it’s easy, quick, & healthy. But after making this several years I’ve gradually tweaked my recipe and the teriyaki sauce so it is even more flavorful and the taste is spot-on with the perfect amount of sweetness 🙂 Here’s my method:
(I apologize in advance for the low quality step-by-step pictures, it started raining outside so my kitchen was extra dark and the pictures didn’t turn out all that special. I will try to replace them next time I make this dish)
Start by cutting up the chicken into bite-sized pieces.
Then, cook it in a single layer over medium-high heat until cooked through…
and set aside.
Cut up some broccoli and carrots (bell peppers would probably be good too!)
and place them in the pan with some water. Cover and allow to soften for 5 to 10 minutes, or until crisp-tender.
After that, add a chopped onion and saute until the onion is translucent and soft.
To finish it off, add the chicken back in along with some pineapple chunks and our homemade teriyaki sauce which consists of water, soy sauce or coconut aminos, rice vinegar, sesame oil, coconut palm sugar, honey, ginger, garlic, and tapioca flour to thicken. It’s the perfect combination 🙂
Stir until thickened and heated through. I like to serve mine with rice or quinoa, but cauliflower rice works well too. And that’s it! A quick, easy, healthy, and delicious meal 🙂
Here are the details:
*We include rice vinegar into our diets even though some people don’t consider it Paleo, refer to THIS post to see why. Also, we are not strict Paleo.
- 2 Lbs. Boneless, Skinless Chicken or Chicken Thighs, cut into bite-sized pieces.
- 1 Large Head of Broccoli, chopped (about 3 Cups)
- 4 Large or 5 Small Carrots, chopped into bite-sized pieces (about 3 Cups)
- 1 Onion, chopped
- 1 20 oz. Can Pineapple Chunks, juice drained (or 2 C Fresh Pineapple Chunks)
- Salt and Pepper
- 1 Tbsp. Coconut Oil + more if needed
- ½ C Filtered Water
- ½ C Filtered Water
- ½ C Gluten Free Soy Sauce or Coconut Aminos for Paleo
- 2 Tbsp. Rice Vinegar* (omit for strict Paleo)
- 1 tsp. Sesame Oil
- ¼ C Coconut Palm Sugar
- 1 Tbsp. Honey
- ¾ tsp. Ground Ginger
- ½ tsp. Garlic Powder
- 3 Tbsp. Tapioca or Arrowroot Flour
- Whisk together all of the teriyaki sauce ingredients and set aside.
- Cut chicken into bite-sized pieces and season with salt and pepper.
- Heat a large skillet over medium-high heat and add in the coconut oil to melt. Once melted, add the chicken in a single layer and do not stir. Once the bottom of the chicken is browned, stir and continue cooking until chicken is cooked through. Set aside.
- Add the chopped broccoli and carrots along with ½ C water to the skillet. Cover and let cook 5 - 10 minutes or until crisp-tender.
- Add the onion to the pan and saute until tender, adding additional coconut oil to the pan if needed to prevent sticking.
- Add the chicken back in, along with the pineapple chunks and teriyaki sauce.
- Bring to boil, stir until thickened.
- Serve with rice, quinoa, or cauliflower rice.