Paleo Chicken Teriyaki Bowl
A healthy swap for the popular Japanese dish, this paleo/ whole30 chicken teriyaki only takes 25 minutes to make!
Servings: 3 servings
Calories: 510kcal
Cost: $12
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
Notes
A healthy swap for the popular Japanese dish, this paleo/ whole30 chicken teriyaki only takes 25 minutes to make!
Nutrition
Calories: 510kcal | Carbohydrates: 17g | Protein: 51g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 145mg | Sodium: 1366mg | Potassium: 1028mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1095IU | Vitamin C: 60mg | Calcium: 56mg | Iron: 3mg