30 Minutes Teriyaki Chicken Stir Fry {Soy Free}

4.49 stars (37 reviews)

This easy Teriyaki Chicken Stir Fry has tender and juicy chicken mixed in a sweet and sticky soy free teriyaki sauce, the perfect quick dinner.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian

Diet: Gluten Free

Keyword: gluten free recipe, teriyaki

Servings:

Calories: 335kcal

Cut the chicken breast into small pieces.
In a bowl mix the ingredients for the marinade using 2 - 3 tbsp coconut aminos, salt, ½ tsp ground ginger, and arrowroot flour. Add Chicken and marinate for at least 1 hour.
Clean and chop broccoli into small florets, steam for 5 minutes (until they appear to be bright green).
In a small bowl, mix together all the ingredients for the Teriyaki sauce. Set aside.
Mince the garlic and ginger. Slice up the red bell pepper and green onion (scallion). Separate the white and green parts of the scallion. ***
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add minced garlic, the white part of the scallion and minced ginger, and bell pepper (if using any).
Once fragrant, add marinated chicken, cook until internal temperature reaches 165F.
Add cooked broccoli and pour in 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 (the direction in this Post).
Serve Teriyaki Chicken Stir Fry on a bed of rice and garnish with the green part of the scallion.

* When salting the chicken, take into consideration that the coconut aminos is salty itself ( I personally only need a little bit or none at all)

** Use a little less water or stock if you are working with less chicken. 1/4 cup is for 1.5 lb of chicken breast for this stir fry.

*** Roughly 2/3 of the scallion is white and 1/3 of it is green.

**** Orange juice is to naturally sweeten this recipe. You can also use 2 tbsp of honey or sugar.