Gluten-Free Teriyaki Chicken Stir-Fry

aka The Weeknight Warrior Bowl

There’s something about a sizzling stir-fry that just makes everything feel right. I started making this teriyaki chicken on busy weeknights when I wanted something fast, flavorful, and didn’t want to think too hard about what to cook. The sauce comes together in minutes — sweet, savory, and glossy enough to coat every piece of chicken and every floret of broccoli. My roommate actually started requesting it every Tuesday, and honestly, I can’t blame her. It’s one of those meals that tastes like you ordered takeout but you know exactly what went into it.

Ingredients

For the Teriyaki Sauce

• ⅓ cup coconut aminos
• 2 tablespoons raw honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon arrowroot powder mixed with 2 tablespoons cold water (slurry)

For the Stir-Fry

• 1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tablespoons avocado oil, divided
• 2 cups broccoli florets
• 1 large red bell pepper, sliced into thin strips
• 1 cup sugar snap peas, trimmed
• Sea salt and black pepper to taste

For Serving

• Cooked white rice or cauliflower rice
• Sesame seeds for garnish
• Sliced green onions for garnish

Instructions

1. Make the sauce: In a small bowl, whisk together the coconut aminos, raw honey, toasted sesame oil, rice vinegar, minced garlic, and grated ginger. Set aside. In a separate small dish, mix the arrowroot powder with cold water to form a slurry — set that aside too.
2. Sear the chicken: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the hot pan in a single layer. Cook without stirring for 3–4 minutes until golden on the bottom, then flip and cook another 2–3 minutes until cooked through. Transfer to a plate.
3. Cook the vegetables: Add the remaining 1 tablespoon of avocado oil to the same pan. Toss in the broccoli florets and bell pepper strips. Stir-fry for 3–4 minutes until they’re bright and crisp-tender. Add the sugar snap peas and cook for 1 more minute.
4. Bring it all together: Return the chicken to the pan. Pour the teriyaki sauce over everything and toss to coat. Let it simmer for about 1 minute, then stir in the arrowroot slurry. Cook for another 30–60 seconds, stirring constantly, until the sauce thickens and turns glossy.
5. Serve: Spoon the stir-fry over cooked rice, then top with a generous sprinkle of sesame seeds and sliced green onions.

Tips

• Don’t crowd the pan — sear the chicken in batches if needed so it browns instead of steaming.
• Swap the veggies — zucchini, mushrooms, or baby bok choy work great too.
• Make it low-carb — serve over cauliflower rice instead of white rice.
• Meal prep friendly — this keeps well in the fridge for up to 4 days. Reheat in a skillet to keep the veggies from getting soggy.
• Arrowroot tip — always mix arrowroot with cold water first. Adding it directly to hot liquid will cause clumps.