Description

This Paleo Chicken Teriyaki is a clean and flavorful take on a takeout classic. Juicy chicken thighs are pan-seared and coated in a sticky-sweet glaze made with coconut aminos, raw honey, and fresh ginger. It’s naturally gluten-free, soy-free, and perfect for anyone following a paleo lifestyle—or just looking for a healthier dinner option that doesn’t skimp on flavor.

Ingredients

1 ½ lbs boneless skinless chicken thighs

½ cup coconut aminos

2 tablespoons raw honey

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon rice vinegar or apple cider vinegar

1 tablespoon arrowroot powder

1 teaspoon toasted sesame oil

1 tablespoon avocado oil (for searing)

1 tablespoon sesame seeds (optional, for garnish)

2 green onions, thinly sliced (optional, for garnish)

Instructions

1. Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Lightly season with salt and set aside.

2. In a mixing bowl, whisk together the coconut aminos, honey, garlic, ginger, vinegar, and arrowroot powder until smooth.

3. Heat a large non-stick or cast iron skillet over medium-high heat with avocado oil. Add the chicken in a single layer. Sear until golden brown and cooked through, about 5–7 minutes.

4. Pour the prepared sauce into the skillet with the chicken. Stir and simmer. The arrowroot will thicken the sauce into a glossy glaze.

5. Once thickened, remove from heat and drizzle in the toasted sesame oil. Toss to coat.

6. Garnish with sesame seeds and green onions. Serve over cauliflower rice or vegetables.

Notes

For a Whole30 version, replace the honey with date paste or omit for a savory-only sauce.

Don’t overcrowd the pan—cook the chicken in batches if needed to get a good sear.

Stir the sauce continuously after adding to prevent clumps from the arrowroot powder.