Paleo Homemade Teriyaki Chicken
Bring a healthy twist to your dinner table with this Paleo Homemade Teriyaki Chicken recipe, a delicious and nutritious spin on the beloved classic. Made with tender, bite-sized chicken thighs and a flavorful marinade crafted from coconut aminos, honey, and fresh ginger, this dish is both soy-free and gluten-free, making it perfect for those following a paleo or clean-eating lifestyle. The use of arrowroot powder ensures a naturally thickened, glossy sauce that clings perfectly to every morsel of chicken. Quick to prepare in under 40 minutes, this wholesome recipe is ideal for weeknight meals and pairs beautifully with cauliflower rice or steamed vegetables for a complete paleo-friendly feast. Garnished with vibrant green onions and nutty sesame seeds, this teriyaki chicken is as visually appealing as it is delectable. Perfect for those looking for a healthier take on an Asian-inspired classic!
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs, boneless and skinless
- 0.5 cup coconut aminos
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon arrowroot powder
- 2 tablespoons water
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
Cut the chicken thighs into bite-sized pieces. Set aside.
In a large mixing bowl, combine coconut aminos, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Stir well to create the marinade.
Add the chicken pieces to the marinade and toss to coat evenly. Let it marinate in the refrigerator for at least 15 minutes, or up to 2 hours for more flavor.
In a small bowl, mix the arrowroot powder with water to form a slurry. Set aside.
Heat a large skillet over medium-high heat. Remove chicken from marinade, saving the marinade for later use. Add chicken to the skillet and cook, stirring occasionally, until fully cooked, about 7-10 minutes.
Pour the reserved marinade into the skillet with the chicken. Bring it to a gentle simmer.
Add the arrowroot slurry to the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
Once the sauce has thickened and the chicken is evenly coated, remove the skillet from heat.
Garnish with sliced green onions and sesame seeds before serving.
Serve the Paleo Teriyaki Chicken with your choice of cauliflower rice or steamed vegetables.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 14.6 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 428 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
