Whole30 Teriyaki Chicken
Delight in the bold, savory flavors of Whole30 Teriyaki Chicken, a healthier spin on a classic favorite that's perfect for clean eating. Made with tender, juicy boneless skinless chicken thighs and a wholesome homemade sauce featuring coconut aminos, unsweetened pineapple juice, and fresh ginger, this dish is both gluten-free and soy-free, making it ideal for Whole30 and paleo lifestyles. A touch of arrowroot powder thickens the sauce to a luscious glaze that clings to every bite, while optional garnishes like green onions and sesame seeds elevate the presentation. Ready in just 30 minutes, this quick and easy recipe pairs beautifully with steamed vegetables or cauliflower rice, turning dinner into a flavorful, guilt-free feast your whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 0.25 cup Coconut aminos
- 2 tbsp Pineapple juice (unsweetened)
- 1 tbsp Rice vinegar (unseasoned, sugar-free)
- 3 cloves Garlic cloves (minced)
- 1 tsp Ginger root (grated)
- 1 tsp Arrowroot powder
- 2 tbsp Water
- 1 tsp Sesame oil (optional, for flavor)
- 2 tbsp Green onions (sliced, for garnish)
- 1 tsp Sesame seeds (optional, for garnish)
- 2 tbsp Avocado oil (for cooking)
Instructions
In a small bowl, whisk together the coconut aminos, pineapple juice, rice vinegar, minced garlic, grated ginger, and sesame oil (if using). Set the mixture aside.
In another small bowl, mix the arrowroot powder with 2 tablespoons of water to create a slurry. Set this aside.
Heat a large skillet over medium heat and add the avocado oil. Once hot, add the chicken thighs in a single layer. Sear for 2-3 minutes per side until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, reduce the heat to medium-low and pour in the teriyaki sauce mixture. Allow it to simmer gently for 2-3 minutes, stirring occasionally.
Whisk in the arrowroot slurry and continue to stir until the sauce thickens to your desired consistency, about 1-2 minutes.
Return the chicken thighs to the skillet, ensuring they are fully coated in the sauce. Cover and cook for another 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Remove the skillet from heat and let the chicken rest for 2 minutes before slicing or serving.
Top with sliced green onions and sesame seeds (if using). Serve warm alongside vegetables or cauliflower rice for a complete Whole30-friendly meal.
Nutrition Facts
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 1443 mg | 63% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 15.3 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1207 mg | 26% | |
*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.
