This quick and tasty paleo chicken teriyaki stir fry uses clean simple ingredients and is so much healthier than takeout! It’s family approved, fast, and great for weeknight dinners. I love serving it over fried cauliflower rice to keep it paleo, Whole30 compliant and low in carbs too.
It’s another fast, better-than-takeout stir fry today!
Since my chicken and broccoli became a weeknight family favorite, I knew a similar teriyaki version was a must.
You have the option in this recipe to use dates or date paste to sweeten the teriyaki sauce for Whole30, or use honey for a paleo version. Â Both ways are so good!
My kids eat this with white rice but I make a super-quick sautéed cauliflower rice for my husband and I and it’s absolutely perfect.
This teriyaki chicken stir fry totally hits the spot and satisfies your takeout craving without the sugar, soy sauce, cornstarch and MSG.
What You Need to Make this Teriyaki Chicken Stir Fry
I separated the ingredients into 3 categories – the sauce, chicken, and veggies. Â Here’s everything you’ll need to prepare the stir fry (remember the full recipe is in the recipe box at the end of the post!):
Sauce:
- medjool dates, or date syrup, or raw honey (honey is paleo but not Whole30 compliant)
- hot water
- coconut aminos
- rice vinegar , or apple cider vinegar
- sesame oil (optional)
- minced garlicÂ
- fresh grated gingerÂ
- arrowroot starch, or tapioca
Chicken:
- boneless skinless chicken thighs, sliced into bite size pieces
- Sea salt and black pepperÂ
- arrowroot or tapioca flour
- coconut aminos
- avocado oilÂ
Veggies:Â
- avocado oil
- red bell pepper
- carrots, peeled and cut into matchsticks (juliennned)
- scallions
- broccoli florets
How to Make this Paleo Teriyaki Chicken Stir Fry
Have the ingredients prepped before beginning since everything will cook quickly. Â
Begin by mixing the sauce. 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. Set aside.
Place the chicken pieces on a cutting board or in a large bowl and sprinkle all over with the salt, pepper, and arrowroot, then drizzle with the coconut aminos and toss to coat. Â
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. Â
Add one tablespoon of oil to cook the veggies and keep the heat on medium high, then add the white scallions, carrots and peppers and cook, stirring often, for 1-2 minutes or until barely fork tender. Â
Add the blanched broccoli to the skillet followed by 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 fried cauliflower rice or alone. Â
Tips for a Successful Stir Fry
The best tip I have for a successful stir fry is to prep all your ingredients and having them conveniently set in front of you before you begin cooking.  This way they’re ready to throw in the skillet or wok.
Stir fries cook quickly and I’ve definitely made the mistake of trying to prep as I cook, which always leads to overcooking something!
I’m also one of those people who tends to get confused when I try to prep as I go while cooking, so for me it’s absolutely essential to have my ingredients in front of me before turning on the heat.
My second tip is to adjust the heat as necessary so you don’t overcook or burn anything.
This is especially true when going from cooking the chicken to cooking the garlic, ginger, and scallions. Â I like to lower the heat more than I need to and give the skillet a chance to cool off a little, or else the garlic does burn.
You also might have to raise the heat before adding the sauce so the skillet doesn’t get too cool.  This way your sauce can thicken right away and your veggies won’t overcook.
It might take a little bit of practice, and getting to know your stovetop and skillet, but adjusting the heat as needed is another tip for a perfect stir fry.
I hope you’re ready for a tasty alternative to takeout that’s bound to become a favorite in your house!
Grab your favorite skillet or wok and start prepping your ingredients because it’s time to cook – let’s go!
Teriyaki Chicken Stir Fry {Paleo, Whole30}
Teriyaki Chicken Stir Fry {Paleo, Whole30}
Ingredients
Sauce:
- 2 medjool dates pitted or 2 Tbsp raw honey, melted (honey is paleo but not Whole30 compliant*)
- 1/4 cup very hot water use 2 Tbsp water if not using whole dates
- 1/4 cup coconut aminos
- 2 Tbsp rice vinegar or apple cider vinegar
- 2 tsp sesame oil optional
- 2 tsp minced garlic
- 1 tsp fresh grated ginger
- 1 tsp arrowroot starch or tapioca
Chicken:
- 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
Veggies:
- 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 blanched**
Instructions
-
Have the ingredients prepped before beginning since everything will cook quickly.
-
Begin by mixing the sauce. 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. Set aside.
-
Place the chicken pieces on a cutting board or 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 and peppers and cook, stirring often, for 1-2 minutes or until barely fork tender.
-
Add the blanched broccoli to the skillet followed by 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 fried cauliflower rice or alone. Enjoy!
Recipe Notes
*You can also sub in 2 Tbsp date paste or date syrup if you prefer. If you’re not using whole dates, use just 2 Tbsp water.
**Blanch the broccoli by steaming, scalding in boiling water, or microwaving. The broccoli should be bright green.
Nutrition
Want More Asian Inspired Paleo Recipes? Â Try One of These!
General Tso’s Chicken in the Instant PotÂ
Egg Roll in a Bowl with Chicken
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I made this for dinner tonight and it is absolutely delicious!! I also love the chicken and broccoli recipe as well as the orange chicken. Thank you so much for developing these recipes!! I can satisfy my Chinese food cravings with these healthier versions.
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Delicious and fresh! Better than takeout!
This recipe has become a weekly staple in our house! It’s so easy to throw together and it’s great reheated or to use in meal prep for the week. We’ve used a little spicy oil to finish it off, and have added a few more veggies like Bok choy, sugar peas, etc. we love it!
Oo sugar snap peas would be so yummy in it. Do you find you need to make more of the sauce the more veggies you add?