Teriyaki chicken stir fry is a savory-sweet dish with bite-sized chicken and crisp-tender vegetables. Fresh broccoli, bell peppers, carrot sticks, and crunchy water chestnuts-tossed in a teriyaki coconut amino sauce. Love a quick and easy dinner? Try this Sweet and Spicy Mango Chicken or this Egg Roll in a Bowl.

Why You’ll Love This Recipe

You will love this teriyaki chicken stir fry because: it delivers a sweet, savory, and tangy flavor better than takeout. It’s highly customizable and creates a healthy, high protein, nutrient-packed dish. The whole family including the kiddos will love it too.

It’s Paleo and Whole30: Having no gluten, grains, dairy, or soy sauce, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Chicken thighs: always come out juicy and tender from the extra fat that comes from the thighs. I like Grass Roots Coop for my meat purchases.

Sesame oil: commonly used in Asian and Middle Eastern cuisines, it is derived from sesame seeds.

Arrowroot powder: (or flour), a versatile thickening agent in recipes, serves as an excellent alternative to cornstarch or flour without impacting the flavor of a dish.

Bell pepper: are a member of the nightshade family and are related to tomatoes. They can be green, red, yellow or orange eaten cooked or raw.

Carrot sticks: are carrots that have been peeled, washed and precut for you and they add a natural sweetness to your dish.

Broccoli: is an edible green plant from the cabbage family that has a large flowering head and thick stalk. It is enjoyed both cooked and raw.

Water chestnuts: are commonly available in most grocery stores, often found canned and can be found sliced or whole.

Teriyaki coconut aminos: is a gluten free and soy-free alternative to traditional soy sauce with spices like ginger and garlic added.

Sesame seeds: are tiny, nutrient-dense oil seeds having a rich, nutty flavor.

Instructions

Heat the sesame oil: in a large pan.

Add the chicken: and cook 4-5 minutes per side or until it starts to brown.

Add the vegetables: broccoli, carrots, and peppers. Cover and cook over medium heat till the broccoli begins to get tender, stirring frequently.

In a small bowl: whisk the teriyaki coconut aminos with the arrowroot powder.

Pour into the pan: and toss to coat the chicken and vegetables.

Add the drained water chestnuts: and stir in.

Simmer for 5 minutes: or till the sauce begins to thicken.

Garnish: with sesame seeds.

Enjoy!

Recipe Tips and Tricks

Cut the veggies ahead of time: so they are ready for when you want to make this teriyaki chicken stir fry saving even more time the day of.

Leftover chicken: also works well in this dish, saving even more cooking time!

Recipe Variations

Snap peas: are a wonderful addition to this teriyaki chicken stir fry.

Green onions: are also delicious, sliced and added in the pan or as a garnish.

Fresh cilantro: chopped and thrown in the pan just before serving adds a nice herby flavor.

Storage Tips

You can store this teriyaki chicken stir fry in the fridge for 4 days when placed in an airtight glass container.

FAQ’s About Teriyaki Chicken Stir Fry

What type of chicken is best?

Boneless, skinless chicken thighs are preferred for juiciness, but chicken breasts can be used for a leaner option.

Why add the sauce at the end?

Add the teriyaki sauce toward the end of cooking to glaze the ingredients, rather than cooking it down entirely.

What if I don’t have arrowroot powder?

Tapioca flour, potato starch, or cornstarch are suitable alternatives for thickening the sauce.

Penny Kovacs