This Whole30/ Keto/ AIP compliant Paleo Chicken Teriyaki dish is a staple in our home. It is refined sugar free and the best part is that it literally takes 20 minutes to make! When I first did the autoimmune protocol in college, this was my go to AIP chicken recipe and since it has become a favorite of my personal chef clients.
The Chicken Teriyaki Ingredients:
Chicken- I like chicken tenderloins because they are easier to cut, but you can also use breasts. Make sure the chicken is cut into bite size, ½ inch pieces.
Sugar snap peas-They add the perfect crunch! If you are doing the autoimmune protocol and avoiding peas, you can swap the peas with broccoli.
Yellow onions- Do not sub this recipe with purple onions. The yellow onions add to the sweetness of the dish!
Zucchini- Make sure you chop it up into bite size pieces! The smaller your cut your veggies up, the more you can fit on every bite which means more flavor in every bite!
Garlic powder & salt and pepper: I use this to season the chicken before cooking!
The Whole Teriyaki Sauce
Coconut aminos-This is a staple in my house! They are AIP/ Whole30/ Paleo compliant. They are essentially the alternative to soy sauce. They give the dish that soy sauce taste without actual soy and the added sodium.
Ginger- In my personal option, the ginger adds a nice sweet “kick.” I like freshly grated. I use a lemon zester to grate my ginger.
Lime- The lime adds more flavor to the sauce. If you like the added citrus, you can add the whole lime. I liked the taste of the half of the lime.
Garlic-Give this dish a kick!
Sesame oil: This is my go to oil in any kind of Asian cooking!
Sesame seeds: Add the perfect bit of added texture on top!
How To Cook:
I like to make the veggies first, starting off with the onions because they take a little bit longer than the zucchini and sugar snap peas (broccoli, if you are doing AIP.) Sauté the veggies for 4 minutes. You do not want to over cook them or they will become mushy when you store them.
Once the veggies are cooked I make the chicken. The chicken only needs to cook for 4-6 minutes! I like to test it by cutting through a piece or using a meat thermometer. The meat thermometer should register at 165 degrees fahrenheit. If you are preparing this dish for dinner one night and meal prep the next day, be sure to leave out the sauce or at least separate it from the veggies in the container so they do not get mushy. I love these meal prep containers that have two separate compartments, one for meat and one for veggies!
How To Store:
I personally eat chicken in the fridge for up to 5 days, but others may argue 3 days. Do what you are comfortable with! I will say keeping the dish in an airtight container is key!
If you like this recipe, you will LOVE:
5 Ingredient Buffalo Chicken Dip
Everything Bagel Seasoned Chicken Wings
Chicken Meatballs in Coconut Curry Sauce
Paleo Chicken Teriyaki Bowl
Equipment
- frying pan
- mixing bowls
- cutting boards
- sharp knife
Ingredients
For the stir fry:
- 10 ounces sugar snap peas If doing AIP swap for 2 cups of broccoli florets
- 1.5 pounds chicken breast cut into 1 inch cubes
- 1 whole zucchini cut into half moons
- 1 whole yellow onion chopped
- 1/4 tsp garlic powder
- 1/4 tsp pink sea salt
- 2 tbsp ghee divided into 2
For the sauce:
- 3 dates pitted
- 1/4 cup warm water
- 1/4 cup coconut aminos
- 2 tbsp apple cider vinegar
- 2 tsp sesame oil swap avocado oil for AIP
- 3 cloves garlic minced
- 1/2 tsp dried ginger
- 1 tsp arrowroot or tapioca
Instructions
For the sauce:
- Mix all in a bowl and set aside.
For the stir fry:
- Chop up the chicken into bite size pieces. Make sure these pieces are around 1/2 inch cubes. (the smaller you cut your veggies and meat, the more you can fit on your fork. Which means more flavor in every bite!)
- Place the chicken in a bowl and season with the sea salt and garlic powder. Set the bowl aside.
- Wash the zucchini and cut in half longways, then cut into 5-7 strips. See the picture above. This is the best way to cut zucchini in small pieces fast!
- Dice up the yellow onion, or cut into long strips.
- Wash the sugar snap peas.
- Place one tbsp of extra virgin olive oil into a non-stick pan. Add the onions and sauté for 4 minutes.
- After the 4 minutes is up add the zucchini and sugar snap peas.
- Mix the veggies every few minutes but keep the lid on in between. This will allow the veggies to steam too! You do not want to cook the veggies too long, or they will lose their crunch.
- Once the veggies are done, set them aside in a bowl.
- Using the same pan, add the remaining 1 tbsp of olive oil to the pan and add the chicken in a single layer.
- Constantly flip the chicken for 4 minutes.
- Once the 4 minutes is up add the teriyaki sauce and cover the chicken with a lid for 2 minutes.
- If you are eating everything at once you can pour the chicken, sauce, and veggies all in the same bowl. If you are prepping your food for later in the week, keep your veggies & sauce separate from the chicken. I like to store the sauce in little dressing containers. I like these disposable ones and these reusable ones.
- Optional: add sesame seeds on top.
- You can stir into the fridge in an air tight container. I like these containers for meal prep!
- ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen
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