Teriyaki Chicken Stir-Fry (Grain-Free, Paleo)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 25 minutes
- Category: Main Dish
- Diet: Gluten Free
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons fermented Oshawa tamari or coconut aminos
- 2 tablespoons dry sherry (it’s worth having a $8 bottle of sherry in the pantry for stir-fry marinades. It totally transforms the flavor of the chicken!)
For the Sauce:
- 1/3 cup fermented Oshawa tamari or coconut aminos
- 1/4 cup raw honey
- 2 tablespoons coconut vinegar
- 1 1/2 teaspoons arrowroot flour
For the Stir-Fry:
- 2 tablespoons coconut oil, divided
- 2 bell peppers, stemmed, seeded and sliced thin
- 1 jalapeño pepper, stemmed, seeded and sliced thin (optional)
- 1 bunch green onions, sliced thin on bias
Instructions
- Place chicken in a medium bowl and pour in tamari and sherry. Stir to combine and let marinate for 1 hour.
- Whisk together all sauce ingredients.
- Heat a large 12-inch skillet over medium heat for 2 minutes. Add 1 tablespoon coconut oil and swirl the pan to coat. Add the chicken and cook, until lightly browned and cooked through, about 3-4 minutes. Transfer to a plate.
- Add remaining coconut oil to the pan and add the bell pepper and jalapeño and cook until just soft, about 3 minutes. Return the chicken to the pan along with any accumulated juices. Whisk sauce to recombine and pour over chicken and vegetables. Stir stir-fry constantly until sauce thickens, about 1 minute. Stir in green onions. Serve immediately.
Nutrition
- Serving Size: 4