Chicken Teriyaki Stir Fry Bowls (Whole30)
Healthy and easy Chicken Teriyaki Stir Fry Bowls made with juicy chicken, sautéed vegetables and cauliflower rice in a rich tangy sauce. Whole30 and keto friendly.
Equipment
- 1 Skillet or wok Large
- 1 Saucepan For making teriyaki sauce
Ingredients
Main ingredients
- 4 chicken breasts 4-6 oz each
- 1 tablespoon olive oil
- 2 medium zucchini sliced
- ½ cup shredded carrots
- 8 oz snapped peas
- ½ large yellow onion sliced
- 24 oz cauliflower rice two 12 oz bags
- 2 teaspoon sesame seed oil
- salt and pepper to taste
- sesame seeds for garnish
- green onions for garnish
- ¾ cup coconut aminos
- 2 teaspoon rice vinegar
- 1 clove garlic pressed
- 1 tablespoon tapioca flour dissolved in water or use ¼ teaspoon xanthan gum
- 2 tablespoon sesame seed oil for sauce
- 2 tablespoon pineapple juice optional
- ¼ cup orange juice or monk fruit syrup
- ¼ teaspoon ground ginger
Instructions
Instructions
- Heat up your olive oil in a big skillet or wok on medium-high heat.
- Toss in your chicken breasts. Season with salt and pepper. Cook 6-8 minutes until golden and cooked through. Set aside.
- Add sesame seed oil to the same skillet. Sauté sliced onion for 2-3 minutes.
- Add zucchini, shredded carrots, and snapped peas. Stir fry for 5-7 minutes until tender but still crisp.
- Add the chicken back to the skillet. Stir to combine with veggies.
- In a separate pan, heat cauliflower rice on medium for 5 minutes until tender.
- Serve stir fry over cauliflower rice. Garnish with sesame seeds and green onions.
Notes
To keep keto, skip the orange and pineapple juice and use monk fruit syrup. Leftovers last 3–4 days refrigerated.