Gluten Free Teriyaki Chicken Stir Fry -Paleo, Gluten, & Grain Free

This Gluten Free & Paleo Teriyaki Chicken Recipe is extremely flavorful and the taste is spot-on with the perfect amount of sweetness 🙂

Paleo Teriyaki Chicken - Main Picture

 

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)

Chicken Cut Into Cubes

Start by cutting up the chicken into bite-sized pieces.

 

Cooking Chicken In Pan

Then, cook it in a single layer over medium-high heat until cooked through…

 

Cooked Chicken On Plate

and set aside.

 

Chopped Broccoli And Carrots

Cut up some broccoli and carrots (bell peppers would probably be good too!)

 

Veggies Cooking In Pot

and place them in the pan with some water. Cover and allow to soften for 5 to 10 minutes, or until crisp-tender.

 

Cooking Veggies

After that, add a chopped onion and saute until the onion is translucent and soft.

 

Pouring Sauce Over Veggies And Chicken

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 🙂

Pin for later:

Paleo Teriyaki Chicken Collage

Looking for more Paleo dinner recipes? Check out my Paleo & Low Carb Beef And BroccoliPaleo, Dairy Free, & Low Carb Fettuccine Alfredo With Blackened Chicken, and Chicken Ranch Tacos!

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.

Teriyaki Chicken Stir Fry

This Gluten Free & Paleo Teriyaki Chicken Recipe is extremely flavorful and the taste is spot-on with the perfect amount of sweetness 🙂

Course dairy free, gluten free, Main Course, Nut Free, paleo
Cuisine American
Keyword gluten free teriyaki chicken, gluten free teriyaki chicken recipe, paleo teriyaki chicken, paleo teriyaki chicken recipe, teriyaki chicken recipe
Prep Time 40 minutes
Total Time 40 minutes
Servings 6 people
Calories 394 kcal

Ingredients

  • 2 Lbs. Boneless Skinless Chicken Thighs cut into bite-sized pieces.
  • 1 Large Head of Broccoli chopped (about 3 Cups)
  • 4 Large Carrots chopped into bite-sized pieces (about 3 Cups)
  • 1 Onion chopped
  • 20 oz. Pineapple Chunks juice drained (or 2 C Fresh Pineapple Chunks)
  • Salt and Pepper
  • 1 Tbsp. Coconut Oil + more if needed
  • 1/2 C Filtered Water

Teriyaki Sauce:

  • 1/2 C Filtered Water
  • 1/2 C Coconut Aminos or gluten free soy sauce
  • 2 Tbsp. Rice Vinegar* omit for strict Paleo
  • 1 tsp. Sesame Oil
  • 1/4 C Coconut Palm Sugar or Swerve/Erythritol for lower carb
  • 1 Tbsp. Honey
  • 3/4 tsp. Ground Ginger
  • 1/2 tsp. Garlic Powder
  • 3 Tbsp. Tapioca or Arrowroot Flour

Instructions

  1. Whisk together all of the teriyaki sauce ingredients and set aside.
  2. Cut chicken into bite-sized pieces and season with salt and pepper.
  3. 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.
  4. Add the chopped broccoli and carrots along with 1/2 C water to the skillet. Cover and let cook 5 - 10 minutes or until crisp-tender.
  5. Add the onion to the pan and saute until tender, adding additional coconut oil to the pan if needed to prevent sticking.
  6. Add the chicken back in, along with the pineapple chunks and teriyaki sauce.
  7. Bring to boil, stir until thickened.
  8. Serve with rice, quinoa, or cauliflower rice.
Nutrition Facts
Teriyaki Chicken Stir Fry
Amount Per Serving
Calories 394 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 143mg 48%
Sodium 665mg 28%
Potassium 958mg 27%
Total Carbohydrates 43g 14%
Dietary Fiber 5g 20%
Sugars 20g
Protein 33g 66%
Vitamin A 150.3%
Vitamin C 168.9%
Calcium 9.1%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Posted April 18, 2017 by Cassidy in Egg Free, Nut Free, Paleo, Whats For Dinner? / 0 Comments

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