It’s already Wednesday and I feel like I have so much to do before the week is over. It’s been one of those weeks where I don’t feel super focused and everything I do seems to be some form of procrastination. Like how I just vacuumed our guest room for no reason. I think it’s because I subconsciously know I have a lot of homework due next week and am doing everything to avoid it. Maybe after this Teriyaki Chicken Post…
We’re loving stir fry over here lately. It’s such a tasty and flavorful way to get veggies into your dinner and I always find myself making new ones. It’s also a great and easy way to use up veggies. This particular recipe is very reminiscent of chicken teriyaki, but much healthier. It’s even soy free since I used coconut aminos. I love coconut aminos because you can control your salt content and you don’t get that crazy thirsty feeling some people get after cooking or eating soy. Traditional teriyaki sauce is also very high in sugar which is why most people love it, but this version uses only 1/2 tsp of honey in the entire recipe, making it really low in sugar.
I added rice, which un-paleo’d the recipe. You can keep it paleo by using cauliflower rice, or just omitting the rice part all together. I’m sure it would still be really good! You could also serve it over half a sweet potato if you’re in the mood for more carbs. The toasted cashews and sesame were SO good and added the best flavor and texture to the dish. It’s a must if you decide to try this recipe!
This healthy stir fry takes about 30 minutes from start to finish and has so much flavor, making it the perfect satisfying weeknight dinner. You and your family will love it!
- 2 chicken breasts - cut into bite size pieces
- 2 heads broccoli - florets removed
- half of a large onion or one small onion - roughly chopped
- 2 large carrots - sliced thin
- 1 c button mushrooms - sliced thin (I buy mine sliced)
- 1 1/2 c cooked white rice (or brown rice, quinoa, or cauliflower rice)
- 1 tbsp coconut oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 c raw cashews - dry toasted
- 1/4 c sesame seeds - dry toasted
- For the Sauce
- 1/2 c coconut aminos (or GF tamari)
- 2 tsp fresh ginger - grated
- 3 garlic cloves - minced
- 2 tsp sesame oil
- 1/4 tsp red pepper flakes (or more to taste)
- 1/4 tsp salt (coconut aminos aren't very salty, but don't add salt if you are using regular soy sauce)
- 1/2 tsp honey
- Prepare rice according to instructions on package
- While the rice is cooking, chop and cut all veggies and set aside
- Preheat a large skillet on medium-high heat and add coconut oil
- When coconut oil is just about melted, add the chicken, salt and pepper and cook for about 5 minutes then set aside
- While the chicken cooks, prepare your sauce by adding all ingredients into a bowl and whisking to combine
- In the same pan, add the carrots, broccoli and onion and cook for about 4-7 minutes, or until the veggies are tender
- While the veggies are cooking, add your cashews and sesame seeds to a small saute pan and toast on medium-low heat until the nuts and seeds begin to get golden brown (stir frequently)
- Add the chicken, mushrooms, sauce, cashews, sesame seeds and 1 1/2 cups of the rice and stir to combine
- Let cook for about 5 more minutes or until the mushrooms are soft and the sauce has started to absorb into the rice and veggies
- Enjoy!
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