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Skillet Teriyaki Chicken

30 minutes and just a handful of ingredients is all you need to make this Skillet Teriyaki Chicken! You'll love the hints of orange and natural sweetness. Healthy, delicious, and easy!

Course Main Course
Cuisine Japanese
Keyword gluten-free, Paleo, Whole30
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Amy Rains

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

  1. Prepare your vegetables and chicken. Chop the chicken into bite sized pieces. Chop the broccol and bell pepper. Peel and dice the carrots.

  2. 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.

  3. 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.

  4. 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.

  5. 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.