Teriyaki Chicken Stir Fry
This vibrant Teriyaki Chicken Stir Fry is a mouthwatering meal you can make in less than 30 minutes! Juicy chicken and tender-crisp veggies are coated in pineapple teriyaki sauce and served over your favorite rice or noodles. Paleo, Whole30, gluten-free and refined sugar-free with keto & low-carb options.
Ingredients
For the Chicken Stir Fry
- 1 lb or 2 medium boneless skinless chicken breasts cut into 1-inch cubes
- 1/4 teaspoon sea salt or to taste
- 1/8 teaspoon black pepper or to
- 1 teaspoon sesame oil
- 2 1/4 tablespoons avocado oil divided (or olive oil)
- 3 cups broccoli florets
- 1 bell pepper cut into chunks
For the Teriyaki Sauce
- 1/3 cup coconut aminos (you can also sub with gluten free tamari or low sodium soy sauce depending on your dietary concerns)
- 2 tablespoon apple cider vinegar (you can also sub with rice vinegar depending on your dietary concerns)
- 1 teaspoon sesame oil
- 1-2 teaspoons Lakanto golden sugar substitute (I use Lakanto monk fruit) or to taste if you like your sauce sweeter (can also sub with honey, coconut sugar if not low carb or Keto)
- 2 tablespoons fresh pineapple juice OR fresh orange juice optional if not strict Keto (adds an extra fresh sweetness that brings out the other flavors)
- 1 1/2 teaspoons tapioca or arrowroot starch for thickening the sauce. You can also sub with cornstarch or 1/2 teaspoon xanthan gum for low carb / keto
- 2 cloves garlic minced
- 1/2 teaspoon grated ginger
- 1/4 teaspoon chili garlic paste, red pepper chili flakes or Sriracha sauce optional, to taste
For the Garnish (Optional)
- 1/2 tablespoon roasted cashews
- sesame seeds
- chopped green onions
Instructions
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Season chicken with salt, black pepper and 1/2 teaspoon sesame oil. Set aside.
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Heat a large wok or skillet over medium-high heat. Add 1 1/4 tablespoons avocado/olive oil and saute chicken until cooked through, about 4-5 minutes. Transfer to a plate.
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Add remaining 1 tablespoon avocado/olive oil to the same pan you used for the chicken. Add the broccoli and bell pepper. Cook until the vegetables are just crisp tender, about 2-3 minutes.
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Meanwhile, combine together the ingredients for the sauce. Stir into pan along with the cooked chicken and toss to coat well. Adjust seasonings with salt and pepper as needed.
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Garnish with optional cashews, green onions and sesame seeds, if desired. Serve hot over zucchini noodles or cauliflower rice.
If you're not keto, you can serve with Jasmine rice or soba noodles.
Recipe Notes
- Nutritional info was calculated without the cashews or pineapple juice
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- The Orange juice only adds 1g carbs and 4 calories
- The cashews add 1g carbs and 6 calories
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- To Store & Reheat: Refrigerate cooled stir fry in a shallow airtight container for up to 4 days. Reheat over a low-heat stove (or microwave individual servings in 15-20 second bursts), adding a splash of chicken broth or water to re-hydrate.
- To Freeze: Transfer cooled stir fry to a freezer-safe container and press a piece of plastic wrap on top of stir fry before sealing & freezing. Freeze for up to 3 months. Thaw in the fridge before reheating.