Description
A simple and healthy paleo-friendly chicken teriyaki recipe made with clean ingredients and no processed sugars.
Ingredients
Scale
- 2 boneless, skinless chicken fillets
- 1/4 cup coconut aminos
- 2 tbsp honey (or maple syrup)
- 1 tbsp apple cider vinegar
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp arrowroot powder
- 1 tbsp avocado oil
- 1/4 cup water
- 1 tsp sesame seeds (optional)
- 2 green onions, sliced (optional)
Instructions
- Cut chicken into bite-sized pieces.
- In a bowl, mix coconut aminos, honey, apple cider vinegar, garlic, ginger, and arrowroot powder.
- Heat avocado oil in a pan over medium heat.
- Add chicken and cook for 5-6 minutes until browned.
- Pour the sauce over the chicken and stir well.
- Add water and simmer for 5-7 minutes until the sauce thickens.
- Garnish with sesame seeds and green onions if desired.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Serve with cauliflower rice or steamed vegetables.
- Use tamari for a soy-free option.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
Keywords: paleo chicken teriyaki, gluten-free teriyaki, healthy chicken recipe