This teriyaki chicken stir-fry is an easy and nourishing meal! It’s a featured recipe from my cookbook, The Autoimmune Protocol Comfort Food Cookbook, and is paleo, whole30, and AIP.

Teriyaki Chicken Stir-Fry

 

It’s been a year since I actually started the process of writing my first print cookbook, The Autoimmune Protocol Comfort Food Cookbook, and it’s already almost here! When developing recipes for the cookbook, I wanted to balance the book to where it was culturally diverse in cuisines that it featured, that is screamed comfort food, but it also still featured a lot of recipes that were easy to make for weeknight cooking. A teriyaki chicken stir-fry was one of the recipes that I knew had to make it into the book!

This teriyaki chicken stir-fry is so simple, but it packs a powerful flavor punch! It’s veggie dense, filling, and I’ve made this more times than I can count! Seriously, it’s one of those meals that my husband and I are always happy to have for dinner and it’s made almost weekly in my kitchen.

 

How to Make This Teriyaki Chicken Stir-Fry

  • Prepare the sauce by Combine all the ingredients except the arrowroot in a small saucepan over low heat and cook for 3 to 4 minutes.
  • Whisk in the arrowroot starch. Heat for another 2 minutes to allow the sauce to thicken. Add more coconut aminos for a thinner consistency, if desired. Set aside.
  • To prepare the chicken, heat the oil over medium heat. Add the onion, broccoli, carrots, and salt. Cook for about 7 minutes or until the vegetables are tender. Set aside and reserve the fat in the pan.
  • Add the chicken and lightly salt with half of the salt. Cook on medium heat for about 5 to 7 minutes or until internal temperature reads 165°F.
  • Add the vegetables and teriyaki sauce to the pan and stir to combine. Heat for about 1 minute and then add the green onion.

Teriyaki Chicken

The Ingredients for the Stir-Fry

Chicken breast

I always default to chicken breast for recipes like this, but you can also use chicken thigh, or even make it a beef stir fry with a steak cut of your choice.

Carrots

Carrots add some starch to the dish and help make it more filling. I like to slice carrots into coins rather than dice them for bigger bites!

Broccoli

Gotta get the greens in!

Red onion

Red onion adds a nice little bit of zest and some crunch to this dish.

Coconut aminos, arrowroot starch, honey, and orange juice

These are the ingredients for the teriyaki sauce. You can omit the honey to keep it whole30.

Teriyaki Chicken

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Teriyaki Chicken Stir-Fry


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 1x
Scale

Ingredients

For the sauce

  •  ¼ cup coconut aminos
  • 2 tablespoons orange juice
  • 2 teaspoons honey
  • 1 teaspoon peeled and grated ginger
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • 1 teaspoon arrowroot starch

For the Teriyaki Chicken

  • 2 to 3 tablespoons coconut or avocado oil
  • ½ of a medium red onion, chopped
  • 2 cups broccoli florets
  • 1 cup carrots, chopped
  • 1 lb chicken breast, cubed
  • ½ tsp salt
  • 2 to 3 sprigs green onion, sliced


Instructions

For the sauce

  1. Combine all the ingredients except the arrowroot in a small saucepan over low heat and cook for 3 to 4 minutes.
  2. Whisk in the arrowroot starch. Heat for another 2 minutes to allow the sauce to thicken. Add more coconut aminos for a thinner consistency, if desired. Set aside.

For the teriyaki chicken

  1. In a large, deep skillet, melt the coconut oil over medium heat. Add the onion, broccoli, carrots, and salt. Cook for about 7 minutes or until the vegetables are tender. Set aside and reserve the fat in the pan.
  2. Add the chicken and lightly salt with half of the salt. Cook on medium heat for about 5 to 7 minutes or until internal temperature reads 165°F.
  3. Add the vegetables and teriyaki sauce to the pan and stir to combine. Heat for about 1 minute and then add the green onion.
  4. Serve warm with cauliflower rice if desired.

Notes

All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.

  • Method: stove top

Nutrition

  • Serving Size: 1 serving
  • Calories: 254
  • Fat: 10g
  • Carbohydrates: 12g
  • Fiber: 2.2g
  • Protein: 28.6g