No need to miss out on your favorite takeout meals just because you’re eating clean now! This Whole30 Chicken Teriyaki has ONLY 6 ingredients! It comes together quick, and doesn’t skimp on flavor.
Needed Ingredients for Paleo Chicken Teriyaki
Like I said, only 6 ingredients are needed! You’ll need:
- Sesame oil
- Chicken
- Bell Peppers
- Onions
- Garlic
- The New Primal’s Soy Free Teriyaki Sauce-this is the secret ingredient right here!! It’s what this meal so fast and easy. No measuring or prepping required, and it has the Whole30 stamp of approval right on it!
Discounts are always better, so when shopping with the New Primal, use code THECLEANHAPPYLIFE for 15% off you’re entire purchase!
I absolutely love TNP, almost all of their sauces and marinades are Whole30 approved! This means no sugars sneaking their way into your diet, so you can save all that for a dessert that’s actually worth it!
They have a variety of marinades and salad dressings, and also your classic sauces like ketchup, mustard, BBQ, and more!
They also sell jerky and meat sticks, which make great on the go protein snacks.
Directions for how to make this Easy Whole30 Chicken Teriyaki Recipe
It’s super easy to make this recipe, it comes together quick and you’ll breeze right through it!
First, thoroughly cook the chicken in sesame oil then set it aside on a plate. When it’s rested a few minutes, chop it into bite sized pieces.
Next, cook the onion, peppers, and garlic until the peppers are soft.
Add the chicken back to the pan. Add the bottle of teriyaki sauce, and let simmer for two minutes, allowing the flavors to mix.
That’s it! Quick and easy.
How to serve Whole30 Chicken Teriyaki Stirfry
To keep it Whole30, serve it over cauli rice! Cauli rice is a great Whole30 and Paleo substitute for white rice.
My personal favorite (and still Whole30 compatible!) way to serve this is over mashed sweet potatoes. The flavors taste so well together, and you get more veggies and a carb and fiber!
You could even turn it into chicken teriyaki stuffed sweet potatoes as well, using baked sweet potatoes!
For something different you could also serve it over zoodles, or zucchini noodles. Alternatively, bake zucchini sliced in half, and serve it over the halves as stuffed zucchini!
How to store leftover Whole30 Chicken Teriyaki Dinner
Store any leftovers in an air-tight container. Keep leftovers in the fridge for up to 3 days.
How to reheat Healthy Chicken Teriyaki
Leftovers can be reheated most easily in the microwave.
I prefer to heat all my leftovers in the oven or toaster oven. It yields the best texture and tastes the most fresh, as if it was just finished cooking.
You can also reheat it on the stovetop in a skillet, just stir it frequently so it doesn’t dry out, and to make sure it reheats evenly.
Tips for Easy Chicken Teriyaki
Want to make this recipe even easier? Use pre-chopped peppers and onions!
If you’d prefer it a bit spicy, add in red pepper flakes.
Have the peppers, onion, and garlic chopped before you start cooking the chicken. This way as soon as the chicken is finished and removed, the veggies can go right in the hot pan without the oil just sitting there burning.
What chicken to use for this 6 ingredient chicken teriyaki?
If possible, use organic, free range chicken.
If you’re cooking the chicken yourself, use chicken thighs or tenders. You can use breasts, but personally I find them drier and not as flavorful. Boneless and skinless is the quickest.
You can use pre-cooked or canned chicken as well, just chop it if it isn’t already!
Frozen chicken is totally fine as well, just be sure to thoroughly thaw it first.
Whole30 Chicken Teriyaki (Paleo, 6 ingredients)
Equipment
- 1 skillet or wok
- 1 Knife
- 1 Cutting Board
- 1 plate
- 1 wooden spoon
- 1 Tablespoon measuring spoon
- 1 Half Tablespoon measuring spoon
Ingredients
- 3 Tbsp. sesame oil split
- 1 lb. chicken tenders or thighs boneless, skinless
- 2 large bell peppers or 3 small, chopped into strips
- 2 medium onions sliced
- 5 cloves garlic minced
- 1 bottle Soy Free Teriyaki from the New Primal, see link above
Instructions
- Heat 1.5 Tbsp. of sesame oil over medium heat in a skillet or wok.
- When heated, cook the chicken roughly 6 minutes per side, or until an internal degree of 165F is reached. Set aside.
- Pour the remaining 1.5 Tbsp. of sesame oil in the skillet. Add the peppers and onions and cook for 7-10 minutes, stirring frequently. Halfway through, add the garlic and cover with a lid. Finish cooking until the peppers and onions are soft.
- Meanwhile, chop the chicken into bite sized pieces.
- When the veggies are done, add the chicken back to the pan.
- Add the bottle of teriyaki and stir to mix evenly. Place the lid back on and let simmer for 2 minutes.
- Enjoy!
Video
More Whole30 Chicken Dinners You May Like
- Buffalo Chicken Stuffed Sweet Potatoes (with extra veggies)
- Whole30 Chicken Tenders
- Moroccan Chicken Stuffed Squash
Did you try this recipe? Let me know in the comments below! Let me know how you served it too.
Feel free to take a picture and tag me on Instagram @thecleanhappylife.
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