Scale

1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces

1 tbsp avocado oil or olive oil

Salt and pepper, to taste

For the Paleo Teriyaki Sauce:

1/3 cup coconut aminos

2 tbsp honey (or date syrup)

1 tbsp rice vinegar (or apple cider vinegar)

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tsp arrowroot starch (or tapioca starch) + 1 tbsp water (slurry)

1. In a small bowl, whisk together all teriyaki sauce ingredients except the arrowroot slurry. Set aside.

2. Season chicken lightly with salt and pepper.

3. Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5–7 minutes.

4. Reduce heat to medium-low. Pour in the teriyaki sauce and stir to coat.

5. Bring to a simmer. Stir in the arrowroot slurry and cook 2–3 minutes until sauce thickens and glazes the chicken.

6. Remove from heat. Serve hot over cauliflower rice or veggies, and garnish with sesame seeds or green onions if desired.

• Swap honey for date paste or maple syrup to adjust sweetness level.

• Great served with roasted broccoli, cauliflower rice, or zucchini noodles.

• Coconut aminos make this dish soy-free, but tamari can be used if not strictly paleo.

Keywords: paleo chicken teriyaki, healthy teriyaki chicken, soy-free teriyaki recipe, quick paleo dinner