Description

Paleo Chicken Teriyaki is sweet, savory, and perfectly sticky—without refined sugar or soy. Tender chicken is coated in a glossy homemade teriyaki-style sauce made with coconut aminos and honey for a healthy, weeknight-friendly dinner that tastes better than takeout.

Ingredients

1 lb chicken breast or thighs, sliced

1 tbsp avocado oil or olive oil

Salt and black pepper, to taste

For the paleo teriyaki sauce:

1/2 cup coconut aminos

2 tbsp honey or maple syrup

1 tbsp apple cider vinegar

1 tsp sesame oil (optional)

2 cloves garlic, minced

1 tsp grated fresh ginger

1 tsp arrowroot powder + 1 tbsp water

Optional garnish:

Green onions

Sesame seeds

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Instructions

1. In a small bowl, whisk coconut aminos, honey, vinegar, sesame oil, garlic, and ginger. Set aside.

2. Heat oil in a skillet over medium-high heat.

3. Season chicken with salt and pepper and cook until golden and cooked through.

4. Reduce heat to medium and pour sauce into the skillet.

5. Simmer for 2–3 minutes.

6. Stir arrowroot slurry into the sauce and cook until thickened and glossy.

7. Toss chicken until fully coated in sauce.

8. Remove from heat and garnish if desired.

9. Serve hot with cauliflower rice or steamed vegetables.

Notes

• Arrowroot keeps the sauce paleo-friendly.

• Adjust honey for sweeter or lighter flavor.

• Great for meal prep—sauce reheats well.