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Teriyaki Chicken Stir Fry Bowls

This Chicken Teriyaki Stir Fry Bowls taste better than takeout. It is filled with cauliflower rice, hearty veggies and chicken smothered in teriyaki sauce. It is also Whole30, Keto and Paleo compliant.

  • Total Time: 25 minutes
  • Yield: 4 people 1x



Chicken Bowls

  • 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)

Teriyaki Sauce


Chicken and Veggies

  1. 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.
  2. Remove and place the chicken breast to the side and cover with aluminium foil to keep warm.
  3. Meanwhile, clean and prepare the, zucchini, carrots, snapped peas and onions.
  4. 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.
  5. Cook the cauliflower rice as directed on the packaging.
  6. 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.
  7. 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!

Teriyaki Sauce

  1. 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.
  2. 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
  • Author: Ashley McCrary
  • 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