Description

This Paleo Chicken Teriyaki recipe is a healthy, soy-free, and gluten-free twist on a classic takeout favorite. Made with chicken thighs, coconut aminos, maple syrup, and ginger, it delivers bold teriyaki flavor while staying clean and nourishing. Perfect for paleo meals, whole30 dinner ideas, and gluten-free dinner options.

Ingredients

1.5 lbs chicken thighs, boneless and skinless

1/3 cup coconut aminos

2 tablespoons maple syrup

2 cloves garlic, minced

1 teaspoon ground ginger or 1 tablespoon fresh grated ginger

1 tablespoon apple cider vinegar

1 tablespoon arrowroot starch

1 tablespoon water (for slurry)

1 teaspoon sesame oil (optional)

1 tablespoon cooking oil (for searing)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through. Set aside.

2. In the same skillet, sautée garlic and ginger until fragrant.

3. Pour in coconut aminos, maple syrup, and apple cider vinegar. Stir to combine and simmer.

4. Mix arrowroot starch with water to create a slurry. Add to the sauce and cook until thickened.

5. Return chicken to skillet and toss in the sauce. Simmer a few minutes more to coat.

6. Drizzle with sesame oil before serving, if desired.

Notes

This recipe works best with boneless chicken thighs for juiciness.

You can use honey instead of maple syrup if preferred.

Adjust sweetness and saltiness by modifying maple syrup and coconut aminos ratios.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 portion
Calories: 280
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 30g
Cholesterol: 95mg