Another simple meal that works protein, veggies, and whole grains into one…with a lot of flavor too! This recipe offers the option to use a store-bought sauce or make a homemade one. If using a store-bought teriyaki sauce, be sure to pay attention to the quality of the ingredients. Many teriyaki sauces include high fructose corn syrup, caramel color, and a wide variety of preservatives. We like to use the Coconut Secret teriyaki sauce since it is made with clean and simple ingredients!
If there are other veggies you want to add into this meal, go for it! Additional veggies might include water chestnuts, mushrooms, snow peas, etc. Load up on the veggies! 😉
- 1 1/2 lbs boneless skinless chicken thighs sliced into bite size pieces
- Sea salt and black pepper
- 2 tsp arrowroot or tapioca flour
- 1 tbsp coconut aminos
- 1 tbsp avocado oil
- 1 Tbsp avocado oil
- 1 large bell pepper thinly sliced
- 1 large or two medium carrots, peeled and cut into matchsticks (juliennned)
- 3 scallions white and green parts separated, thinly sliced
- 1 1/2 cups broccoli florets
- 1/2 cup Coconut Secret Teriyaki Sauce + 1-2 tbs warm water + 1 tsp arrowroot or tapioca flour
- 2 pitted medjool dates or 2 tbsp honey
- 1/4 cup very hot water (use 2 tbsp if using honey instead of dates)
- 1/4 cup coconut aminos
- 2 tbsp rice vinegar or apple cider vinegar
- 2 tsp sesame oil
- 2 tsp minced garlic
- 1 tsp fresh grated ginger
- 1 tsp arrowroot or tapioca flour
Have the ingredients prepped before beginning since everything will cook quickly.
Begin by mixing the sauce. Homemade: If using medjool dates, use a small high speed blender to blend together the dates, water, coconut aminos and rice vinegar. Then stir in the sesame oil, garlic, ginger, and arrowroot. If using date syrup or honey, you can simply whisk the ingredients together in a bowl. Store-bought: mix about 1/2 cup Coconut Secret Teriyaki sauce with water and arrowroot/tapioca flour. Set aside.
Place the chicken pieces in a large bowl and sprinkle all over with the salt, pepper, and arrowroot, then drizzle with the coconut aminos and toss to coat.
Heat a large non stick skillet or wok over medium high heat and add one tablespoon of the oil. Once sizzling, add the chicken in a single layer and let them cook for a minute or until browned. Stir and cook the chicken for another 2 minutes or until fully cooked and golden brown all over. Remove to a plate and set aside.
Add one tablespoon of oil to cook the veggies and keep the heat on medium high. Add the white scallions, carrots, broccoli, and peppers and cook, stirring often, for 1-2 minutes or until barely fork tender.
Add the cooked chicken and sauce. Stir to coat the chicken and veggies in the sauce. The sauce should thicken right away, cook another 30 seconds to heat through and combine flavors.
Serve hot, over rice or on its own. Enjoy!
Recipe from Paleo Running Mama