This Whole30 Chicken Teriyaki Stir Fry recipe tastes better than takeout and is easy to make too! The sweet and sticky teriyaki sauce is just perfect and is paleo, keto, gluten, and soy-free as well.
I don’t know about you, but when cold weather hits I prefer to curl up under a cozy warm blanket and indulge in some comfort food.
Take-out is a go-to for cold weather lazy nights. So I had to find a way to re-create a healthy version – Whole30, better-than-take-out version of my favorite chicken teriyaki.
One of my biggest goals this year is to build more savory recipes with a healthy spin from my favorite dishes and yet maintain the flavor.
And this stir fry recipe came out so darn perfect. The combination of protein, veggies, and healthy fats makes this dish a superfood powerhouse!
I’m convinced that once you try this recipe you won’t need to order take-out again.
What Makes This Teriyaki Chicken Recipe Healthy
What is Teriyaki Chicken Made of?
Traditionally, teriyaki sauce has four main ingredients:
- Soy Sauce
- Miri (or Sake)
Growing up watching my parents cook, these are the basic Asian Seasoning for marinades.
Now, I have made a few simple swaps to make this recipe Whole30 friendly without sacrificing any flavors.
1. Soy and Gluten-Free Coconut Aminos
I used coconut aminos in place of soy sauce in this recipe because it’s a great way to eliminate soy, gluten and reduce sodium content in recipes.
Even if you’re not following Whole30 it’s still a great staple to have in your pantry to replace soy sauce in any dish.
2. Natural Sweetener: Fresh Orange Juice
I was able to eliminate the use of sugar in the recipe by using fresh-squeezed orange juice.
Orange juice is naturally very sweet, so it substitutes white sugar in this recipe perfectly. Be careful if you’re buying orange juice from the grocery store; they often have unnecessary added ingredients so I highly suggest juicing your own.
3. Sticky Teriyaki Sauce: Arrowroot Flour (whole30 compliant)
The key to chicken teriyaki is a decadent, sticky sauce that coats every bit of the chicken is the Arrowroot flour!
Arrowroot flour is a paleo-friendly starch that will lightly gel up liquid when heated.
Therefore, it is important to whisk/dissolve the arrowroot flour in the teriyaki sauce. It will take a minute or 2 for the sauce to thicken once heated.
Why I Love This Chicken Teriyaki Stir Fry
This chicken teriyaki with broccoli not only tastes way more authentic than takeout but is also very easy to make. So there is no excuse for you to stick to a healthy diet. I always say that eating healthy doesn’t need to be bland or boring! And this recipe sure proves that to be true.
A few tips to make this the best Whole30 Chicken Teriyaki
- Make sure to marinate the chicken before you cook it so it can absorb all the flavors. Marinating overnight is best, but leave at least an hour to marinate in the fridge before cooking for full flavor.
- Turn the burner heat to low before adding the teriyaki sauce. The low heat aids in sauce reduction (aka thicker sauce), along with the arrowroot starch that provides thickening qualities as well.
- When cooking with arrowroot flour, it’s best to blend arrowroot flour in with the sauce before pouring into the stir fry.
- Serve this dish while it’s hot and fresh. It’s okay to store leftovers in the fridge for a couple of days, but this dish is best served right away.
Ingredients for Teriyaki Chicken with Broccoli
To make Teriyaki Chicken from scratch, all you need are a few simple ingredients that are easy to find:
- Green Onion
- Red Bell Pepper
For the Sauce:
- Coconut Aminos
- Rice Vinegar
- Sesame Oil
- Half of an orange, juiced
- Arrowroot flour
Feel free to add any other veggies you like, the more the merrier! 😉
What to Serve Chicken Teriyaki Stir Fry with?
My favorite vegetables to use in this recipe are steamed broccoli, sauteed zucchini and mushrooms, and red bell peppers, but you can use any of your favorite vegetables here.
The sauce in this recipe is super tasty so it’s a great way to add a lot of extra vegetables into your day and make them taste delicious too.
To balance this meal with some healthy carbs, you could incorporate jasmine rice, spaghetti squash, or even cauliflower rice if you’re looking for a lower-carb option.
You can find how to make these easy and delicious Paleo alternative “carbs” here:
Lastly, I like to top it off with either fresh cut green onion or cilantro for a bright pop of color and punch of flavor. Sesame seeds are great topping choice as well to add some extra healthy fats and fiber to your dish.
What’s your favorite way to eat teriyaki chicken? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You may also like these other Whole30 Chicken Recipes:
Chicken Stir Fry
- 1 - 1.5 lb chicken breast
- 1/4 cup olive oil (for stir frying)
- 1/2 head of broccoli
- 1/2 cup red bell pepper (cut into chunks)
- Cauliflower rice (whole30) or Jasmine Rice
- 2 stalks of green onion
- 1 clove of garlic (minced)
- 1/2 tsp ground ginger (chicken marinate)
- 2 -3 tbsp coconut aminos (chicken marinate)
- 1/4 tsp salt (or to taste - chicken marinate)
- Cut the chicken breast into small pieces, season with 2 - 3 tbsp coconut aminos and ½ tsp ground ginger.
- While the chicken is marinating, clean chop broccoli into small florets, steam for 10 minutes (while they appear to be bright green).
- In a small bowl, mix together all the ingredients for the Teriyaki sauce. Set aside.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sautee the marinated chicken until cooked through, and slightly browned. Transfer to a plate.
- Slice up the red bell pepper and green onion (scallion). Separate the white and green part of the scallion. *
- Return to the same pan, heat up another tablespoon of oil, add bell pepper, minced garlic, white part of the scallion. Once fragrant and bell pepper slices are tender, add the cooked chicken, broccoli along with the teriyaki sauce.
- Stir gently until the sauce becomes sticky and thoroughly coat the chicken stir fry.
- Prepare Jasmine rice as directed on the packaging or cauliflower rice (direction in this Post).
- Serve Teriyaki Chicken Stir Fry on a bed of rice and garnish with the green part of the scallion.
* Roughly 2/3 of the scallion is white and 1/3 of it is green.
Nutrition facts may vary depending on the rice you choose you use.
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Amount Per Serving: Calories: 321Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 64mgSodium: 375mgCarbohydrates: 15gFiber: 3gSugar: 9gProtein: 26g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.