clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Teriyaki Chicken Stir-Fry

  • Author: Michelle
  • Total Time: 35 minutes
  • Yield: 4 1x



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


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.


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

  • Prep Time: 10
  • Cook Time: 25
  • Method: stove top


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