Quick Skillet Teriyaki Chicken Breasts
This recipe for skillet teriyaki chicken with chicken breasts uses just a handful of ingredients for an easy, healthy dinner! It’s a healthy meal, loaded with the right amount of vegetables and protein. Ready in 30 minutes, you’ll love the homemade orange infused-teriyaki sauce, and the dish’s natural sweetness.
Servings: 4
Ingredients
- 1.5 lbs Chicken breast
- 1 head Broccoli
- 1 red Bell pepper
- 3 Carrots
- 1-2 tbsp Avocado oil
- 1/2 cup GF Tamari Soy Sauce or Coconut aminos
- 1/4 cup Rice vinegar
- 1 large Orange*
- 2 tbsp Honey (optional: see note)
- 1 tsp orange zest
- 1 tbsp sesame oil
- 2 cloves Garlic (minced)
- 1 tbsp Chopped fresh ginger
- 1 tbsp Arrowroot starch
Instructions
- Prepare your vegetables and chicken. Chop the chicken into bite sized pieces. Chop the broccol and bell pepper. Peel and dice the carrots.
- Heat a large skillet to medium high heat. Once hot, add 1 tbsp avocado oil, then chicken. Season with a little salt and pepper. Cook until lightly browned on all sides. Remove from heat, but keep the skillet hot.
- Now toss in the chopped vegetables. If you need extra oil, add in another tbsp. Saute the veggies until lightly softened, but still firm-- about 6-8 minutes.
- Meanwhile, sitr together all of the sauce ingredients: Tamari soy sauce, rice vinegar, the juice of an orange, honey, sesame oil, garlic, and chopped fresh ginger. Heat over medium high heat until it starts to gently bubble. In a small bowl, whisk together arrowroot starch with 1 tbsp water. Stir the arrowroot starch mixture and reduce heat to low. The sauce will begin thicken, remove from heat.
- Add the chicken back to the vegetables. Toss in the sauce and stir. Cover with a lid and let cook for another 2-3 minutes. Serve hot over rice or cauliflower rice.