Paleo chicken teriyaki sears chicken pieces, then simmers them in a coconut-aminos teriyaki sauce thickened with an arrowroot slurry, ready in about 25 minutes. Using coconut aminos instead of soy sauce, and arrowroot starch instead of cornstarch, keeps the sauce paleo while still delivering the same glossy, clinging teriyaki texture.
Paleo Chicken Teriyaki
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1 tbsp avocado oil or olive oil
- Salt and pepper, to taste
- For the Paleo Teriyaki Sauce:
- 1/3 cup coconut aminos
- 2 tbsp honey (or date syrup)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp arrowroot starch (or tapioca starch) + 1 tbsp water (slurry)
Instructions
- In a small bowl, whisk together all teriyaki sauce ingredients except the arrowroot slurry. Set aside.
- Season chicken lightly with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5–7 minutes.
- Reduce heat to medium-low. Pour in the teriyaki sauce and stir to coat.
- Bring to a simmer. Stir in the arrowroot slurry and cook 2–3 minutes until sauce thickens and glazes the chicken.
- Remove from heat. Serve hot over cauliflower rice or veggies, and garnish with sesame seeds or green onions if desired.
Recipe Notes
- • Swap honey for date paste or maple syrup to adjust sweetness level.
- • Great served with roasted broccoli, cauliflower rice, or zucchini noodles.
- • Coconut aminos make this dish soy-free, but tamari can be used if not strictly paleo.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 290
- Sugar
- 8g
- Sodium
- 570mg
- Fat
- 13g
- Saturated Fat
- 2g
- Unsaturated Fat
- 10g
- Trans Fat
- 0g
- Carbohydrates
- 10g
- Fiber
- 0g
- Protein
- 32g
- Cholesterol
- 120mg
Why you'll love this
- Whisking the sauce ingredients together before the chicken even goes in the pan means it's ready to pour in as soon as the chicken is browned, without pausing to measure ingredients into a hot pan.
- Adding the arrowroot slurry only in the final 2-3 minutes of simmering, as the instructions specify, thickens the sauce quickly without needing a long reduction.
Tips for the best result
- Whisk the arrowroot slurry smooth before adding it, as the instructions imply, so it thickens the sauce evenly rather than forming clumps.
- Swap honey for date paste or maple syrup, per the recipe's own notes, to adjust the sweetness level to taste.
Troubleshooting
The sauce didn't thicken.
Make sure the arrowroot slurry was fully dissolved before adding, and let it simmer the full 2-3 minutes afterward, since arrowroot needs a brief simmer to activate.
Want a soy-free but non-paleo option.
Tamari can be used in place of coconut aminos, per the recipe's own notes, if strict paleo isn't required.
Sauce ends up too thin.
a simple arrowroot slurry (1 teaspoon arrowroot powder mixed with 1 tablespoon cold water) will thicken it beautifully when stirred into the simmering sauce. Conversely, if your sauce reduces too much and becomes too thick, add a tablespoon of water or chicken broth to reach your desired consistency.
Store covered in the refrigerator; reheat gently since the glaze can separate if reheated too quickly at high heat.
The recipe's own notes suggest cauliflower rice, roasted broccoli, or zucchini noodles, garnished with sesame seeds or green onions.
Frequently asked questions
What makes this chicken teriyaki paleo-friendly?
This Easy Paleo Chicken Teriyaki uses coconut aminos instead of soy sauce, natural sweeteners instead of refined sugar, and arrowroot powder instead of cornstarch for thickening—all compliant with paleo guidelines.
Can I make this recipe ahead of time?
Absolutely! Prepare it up to three days ahead and store in the refrigerator. The flavors actually improve overnight, making it perfect for meal prep.
How can I make this recipe Whole30 compliant?
Omit the honey or maple syrup and use date paste or a single pureed date to provide natural sweetness without adding sugar.
What’s the best way to reheat leftovers?
Gently warm in a skillet over medium-low heat with a tablespoon of water to revive the sauce. Microwave works too, but may slightly change the texture.
Can I use chicken breasts instead of thighs?
Yes! Just reduce cooking time slightly and watch carefully to prevent overcooking, as breast meat contains less fat and can dry out more easily.
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