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Teriyaki Chicken Stir-Fry

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 254
Author Michelle

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

  • 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.

For the teriyaki chicken

  • 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.
  • 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.
  • Serve warm with cauliflower rice if desired.

Notes

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

Nutrition

Serving: 1serving | Calories: 254kcal | Carbohydrates: 12g | Protein: 28.6g | Fat: 10g | Fiber: 2.2g