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, Keto and Paleo compliant. 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!
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. I love grilled mine or frying in a saucepan.
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.
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