Whole30 Chicken Teriyaki
Embark on a flavor-packed culinary journey with this Whole30 Chicken Teriyaki, a healthier twist on the takeout favorite! This recipe features tender, bite-sized chicken thighs simmered in a luscious homemade teriyaki sauce made with coconut aminos, tangy rice vinegar, unsweetened pineapple juice, and naturally sweet date paste. Perfectly seasoned, thickened with arrowroot powder, and finished with a garnish of green onions and sesame seeds, this dish is not only Whole30 compliant but also gluten-free, soy-free, and free of refined sugars. Ready in just 40 minutes, it pairs beautifully with cauliflower rice or steamed veggies, offering a wholesome, restaurant-quality meal right from your kitchen. Perfect for weeknight dinners or meal prep, this recipe proves that clean eating can be indulgent and satisfying.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 0.5 cup coconut aminos
- 0.25 cup pineapple juice (unsweetened)
- 2 tablespoons rice vinegar
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons date paste
- 1 tablespoon arrowroot powder
- 2 tablespoons cold water
- 1 tablespoon olive oil
- 2 stalks green onions, sliced
- 1 teaspoon sesame seeds
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a medium mixing bowl, combine coconut aminos, pineapple juice, rice vinegar, grated ginger, minced garlic, and date paste. Stir well to mix the ingredients thoroughly.
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Season the chicken with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook for about 6-8 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Lower the heat to medium and pour the teriyaki sauce mixture into the same skillet. Bring it to a simmer.
In a small bowl, mix the arrowroot powder with cold water to create a slurry. Once the sauce begins to simmer, gradually stir in the arrowroot slurry to thicken the sauce.
Return the cooked chicken to the skillet, tossing it in the sauce to coat evenly. Let it cook for an additional 2-3 minutes until the sauce is thickened and the chicken is well coated.
Garnish with sliced green onions and sesame seeds before serving.
Serve immediately. Enjoy your Whole30 Chicken Teriyaki as is, or alongside cauliflower rice or steamed vegetables.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 12.8 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 512 mg | 11% | |
*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.
