Asian Paleo and Whole30 is something that I crave on a weekly basis. My goal is always trying to build recipes that are both healthy, yet flavorful. This Chicken Teriyaki Stir Fry Bowls is 5 stars and way better than takeout and is Whole30 and Paleo compliant and can be tailored to Keto. It doesn’t get much better than that!
The teriyaki sauce that I use in this recipe is pretty darn perfect. Sometimes when cooking Keto, Paleo and Whole30, it can be hard to get a teriyaki sauce that is a sticky consistency. Not only is this sauce super sticky, but it also has zero sugar. That’s right, there is nothing sweet added!
Ingredients needed for this Chicken Teriyaki Stir Fry:
- Chicken breast
- Olive oil
- Zucchini (sliced)
- Shredded carrots (remove for keto)
- Snapped peas
- Yellow onion (sliced)
- Cauliflower rice
- Sesame seed oil
- salt and pepper to taste
- Green onions
- Coconut aminos
- Rice vinegar
- Garlic (pressed)
- Tapioca OR Xanthan Gum
- Sesame seed oil
- Pineapple juice (Omit for Keto)
- Orange juice (omit for Keto and sub 1 1/2 tbsp of Monk Fruit Syrup)
- Ground ginger
How to make Chicken Teriyaki Stir Fry:
Both the chicken and sauce is super easy and quick to make. For the sauce, I simply add all the ingredients except the tapioca flour to a saucepan and heat until it is a soft boil. Next I add a the tapioca flour dissolved in water and cook in for another 2 minutes or until the sauce becomes thick. As far as the chicken, you can boil, bake or grill.
To finish, I chop the chicken up and add to a large mixing bowl along with the teriyaki sauce and combine together with a spoon. To complete this healthy yet delicious bowl, I add some steamed cauliflower rice to a bowl along with some sauted stir fry veggies.
Can I use this Chicken Teriyaki Bowl for meal prep?
100% YES! I love making this for meal prep. In my opinion, this meal becomes better as it sits in the fridge. For me, I just mix it all together and add it to my glass Tupperware. This will stay good in the fridge for up to a week and can be stored in the freezer for up to 3 months.
What do I do if my teriyaki sauce doesn’t get thick?
It is IMPORTANT to always dissolve either the tapioca flour or arrowroot flour in water to get a really thick yet smooth sauce. In addition, it will take 2 minutes or so to thicken over medium heat. As it warms, it will begin to thicken. If you are using xanthan gum, make sure to whisk in until completely combines.
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- 4– (4-6 oz) chicken breast
- 1 tbsp olive oil
- 2 medium zucchini (sliced)
- 1/2 cup shredded carrots
- 8 oz bag snapped peas
- 1/2 large yellow onion (sliced)
- 2 (12 oz) bags cauliflower rice
- 2 tsp sesame seed oil
- salt and pepper to taste
- sesame seeds & green onions (for garnish)
- 3/4 cups coconut aminos
- 2 tsp rice vinegar
- 1 clove garlic (pressed)
- 1 tbsp tapioca flour (dissolved in 1 1/2 tbsp water) or 1/4 tsp xanthan gum for Keto
- 2 tbsp sesame seed oil
- 2 tbsp pineapple juice (Omit for Keto)
- 1/4 cup orange juice (omit for Keto and sub 1 1/2 tbsp of Monk Fruit Syrup)
- 1/4 tsp ground ginger
Chicken and Veggies
- Heat a large skillet over medium-high heat along with 1 tbsp of olive oil. Add the chicken breast seasoned with a little salt and pepper and cook 4-5 minutes on each side or until the internal temperature hits 165F.
- Remove and place the chicken breast to the side and cover with aluminium foil to keep warm.
- Meanwhile, clean and prepare the, zucchini, carrots, snapped peas and onions.
- In the same skillet, add 2 tsp of sesame seed oil and heat over medium heat. Add all the veggies and combine together with a wooden spoon and cook until tender, 4-5minutes.
- Cook the cauliflower rice as directed on the packaging.
- Remove the chicken from the foil and cut into cubes using a knife. Transfer the cubed chicken into a large bowl. Slowly pour the teriyaki sauce over the chicken and combine using a spoon.
- Build the bowls by adding the cauliflower rice to the bottom of the bowl and top with the chicken and veggies. Garnish with sesame seeds and and green onions. Enjoy!
- Add in the coconut aminos, sesame seed oil, orange and pineapple juice, garlic and ground ginger to a saucepan over medium heat. Mix together with a spoon until combined.
- Once the mixture comes to a slow boil add in the tapioca dissolved in water and combine. Turn heat to low. As it continues to heat the sauce will become thicker. Once thick, remove from heat.
- For Keto remove all fruit juices for Monk Fruit Syrup. This will no longer be Whole30 when adding Monk Fruit.
- Remove the carrots in the stir fry for full Keto.
- Nutritional Facts for ingredients listed: 367 calories/15 Fat/ 28 Carbs/ 3 Fibers./ 8 Sugars/ 28 Protein
- Nutritional Facts for Keto: Carrots and fruit juices removed. Sub 1 1/2 tbsp Monk Fruit Sweetener: 311 Calories/ 15 Fat/ 14 Carbs/ 3 Fibers/ 2 Sugars/ 27 Protein: 11 NET carbs
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Keywords: Whole30 Chicken Teriyaki, Keto, Paleo, Better Than Takeout
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If you like this recipe, be sure to check out my other favorites below:
- Asian Sticky Chicken Wings (Whole30 + Keto)
- Sticky Asian Meatballs (Whole30 + Keto)
- Kung Pao Chicken (Whole30 + Keto)
Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!