Whole30 Teriyaki Chicken
Savor the bold, flavor-packed goodness of Whole30 Teriyaki Chicken, a healthier twist on a beloved classic that's both paleo-friendly and free from added sugar. This quick and easy recipe features tender, golden-seared chicken thighs enveloped in a luscious, naturally sweetened teriyaki sauce made with coconut aminos, unsweetened pineapple juice, and a touch of garlic and ginger for an aromatic kick. Thickened to perfection with arrowroot powder, the sauce clings beautifully to the chicken, creating a meal that's irresistibly satisfying yet light. Garnished with sliced green onions and sesame seeds for a touch of freshness and texture, this dish pairs wonderfully with steamed veggies or cauliflower rice for a complete Whole30 dinner. Ready in just 30 minutes, it’s the perfect choice for weeknight cooking or meal prep with a wholesome twist.
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Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 0.25 cup Coconut aminos
- 2 tbsp Pineapple juice (unsweetened)
- 1 tbsp Rice vinegar (unseasoned, sugar-free)
- 3 cloves Garlic cloves (minced)
- 1 tsp Ginger root (grated)
- 1 tsp Arrowroot powder
- 2 tbsp Water
- 1 tsp Sesame oil (optional, for flavor)
- 2 tbsp Green onions (sliced, for garnish)
- 1 tsp Sesame seeds (optional, for garnish)
- 2 tbsp Avocado oil (for cooking)
Directions
Step 1
In a small bowl, whisk together the coconut aminos, pineapple juice, rice vinegar, minced garlic, grated ginger, and sesame oil (if using). Set the mixture aside.
Step 2
In another small bowl, mix the arrowroot powder with 2 tablespoons of water to create a slurry. Set this aside.
Step 3
Heat a large skillet over medium heat and add the avocado oil. Once hot, add the chicken thighs in a single layer. Sear for 2-3 minutes per side until golden brown. Remove the chicken and set aside on a plate.
Step 4
In the same skillet, reduce the heat to medium-low and pour in the teriyaki sauce mixture. Allow it to simmer gently for 2-3 minutes, stirring occasionally.
Step 5
Whisk in the arrowroot slurry and continue to stir until the sauce thickens to your desired consistency, about 1-2 minutes.
Step 6
Return the chicken thighs to the skillet, ensuring they are fully coated in the sauce. Cover and cook for another 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Step 7
Remove the skillet from heat and let the chicken rest for 2 minutes before slicing or serving.
Step 8
Top with sliced green onions and sesame seeds (if using). Serve warm alongside vegetables or cauliflower rice for a complete Whole30-friendly meal.
Nutrition Facts
| Serving size | (648.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1355.3 |
| Total Fat 84.1g | 0% |
| Saturated Fat 18.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 494.4mg | 0% |
| Sodium 1443.3mg | 0% |
| Total Carbohydrate 23.0g | 0% |
| Dietary Fiber 1.2g | 0% |
| Total Sugars 15.3g | |
| Protein 119.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 107.0mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 1206.7mg | 0% |
Source of Calories