THIS CHICKEN TERIYAKI STIR FRY RECIPE TASTES BETTER THAN TAKEOUT AND IS SO EASY TO MAKE! THE SWEET AND STICKY TERIYAKI SAUCE IS JUST PERFECT AND IT IS WHOLE30 PALEO, KETO, GLUTEN, AND SOY-FREE AS WELL.
INGREDIENTS:
-Chicken breast -Olive oil -Head of broccoli -Red bell pepper -Stalks of green onion -Clove of garlic -Ground ginger -Coconut aminos -Salt -Arrowroot flour -Coconut aminos -Water or chicken stock ** -Rice vinegar -Sesame oil -Orange, juiced
Cut the chicken breast into small pieces. In a bowl mix the ingredients for the marinade using coconut aminos, salt, ground ginger, and arrowroot flour. Add Chicken and marinate for at least 1 hour.
Clean and chop broccoli into small florets, steam for 10 minutes (until 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.
Return to the same pan, heat up another tablespoon of oil, add bell pepper, minced garlic, the white part of the scallion. Once fragrant and bell pepper slices are tender, add the cooked chicken, broccoli along with the teriyaki sauce.