Paleo Teriyaki Chicken Stir Fry

Traditional stir-fry recipes can be replaced with this tasty and nutritious grain-free Paleo Teriyaki Chicken Stir-Fry recipe. Its made with a honey-sweetened, gluten-free homemade teriyaki sauce. Tender chicken and a bounty of vibrant vegetables make this the ideal weeknight supper.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons coconut aminos
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons coconut oil
• Salt and pepper to taste
• Sesame seeds for garnish optional
• Cauliflower rice for serving optional

Instructions:

To make the teriyaki sauce, combine the coconut aminos, honey, apple cider vinegar, minced ginger, and minced garlic in a small bowl

Transfer half of the teriyaki sauce to a shallow dish and cover the chicken pieces with it

Give the chicken at least fifteen minutes to marinate

Heat the coconut oil in a big skillet or wok over medium-high heat

After adding the marinated chicken, stir-fry it for five to six minutes, or until it is thoroughly cooked

After cooking, take the chicken out of the skillet and set it aside

Add the bell peppers, cauliflower, and broccoli to the same skillet

Stir-fry the vegetables for 45 minutes, or until they are crisp-tender

Place the cooked chicken back into the skillet and cover everything with the remaining teriyaki sauce

For the ingredients to get thoroughly heated and coated in sauce, stir-fry for a further two to three minutes

To taste, add salt and pepper for seasoning

If desired, sprinkle sesame seeds on top

Serve the Stir-fried Paleo Teriyaki Chicken

If desired, fry over cauliflower rice

Savor this tasty, grain-free Paleo stir-fry