This healthier whole30 friendly teriyaki chicken stir-fry is full of nutritious vegetables and served on a bed of cauliflower rice. Grain and gluten free. Feel free to substitute any veggies you have on hand for the ones listed!
- avocado oil or coconut oil
- 2–3 chicken breasts, cut into strips (omit for vegan/vegetarian and use mushrooms or extra veggies)
- 2–3 garlic cloves, minced and divided
- 1 medium onion, peeled and chopped
- 1 whole bell pepper, seeded and sliced (I used half red and half yellow)
- 1 cup peeled and sliced carrots
- 1/2 small head red cabbage, shredded
- 2 cups (handfuls) whole frozen green beans
- 1 large yellow squash, sliced (can use zucchini or other vegetable of choice)
- salt and pepper, to taste
- teriyaki sauce (recipe below)
- cauliflower rice, brown rice, or baked potato
- 3/4 cup coconut aminos (whole30/paleo/vegan equivalent of soy sauce), tamari (gluten-free) or regular soy sauce
- 1/3 – 1/2 cup fresh sweet chunks of pineapple, or more to taste (I suggest starting with a smaller amount and adding more to taste)
- 1 teaspoon toasted sesame oil, or more to taste
- 1–2 garlic cloves, peeled
- pinch of black pepper
- 2 green onion stalks, bulbs removed
- 1/4 – 1/2 teaspoon fresh ginger, to taste (omit if you’re not a fan of ginger)
- 1 large head of cauliflower, any color (I used purple)
- drizzle of avocado or other oil of choice
- Drizzle a bit of oil into a large skillet and place onto the stove over medium-hight heat. When the pan is hot, add cup-up chicken, half of the garlic, and season with a bit of salt and pepper. Cook for a few minutes, just until middle is no longer pink. Transfer cooked chicken to a plate and cover while you cook the veggies.
- If needed, drizzle a bit more oil into the pan. Add onions, peppers, carrots, cabbage, and season with a bit of salt and pepper. Sauté for 2-3 minutes. Add the remaining minced garlic, green beans, and squash and cook on high, stirring constantly, until veggies are crisp-tender.
- Add cooked chicken back to the pan of veggies and top with teriyaki sauce. Cook until thoroughly heated. Serve over cauliflower rice or other side of choice.
- Place all of the ingredients into a high powered blender and blend until smooth. Taste and adjust sweetness and seasonings, if needed. Pour sauce through a sieve to catch any remaining chunks that may not have gotten blended. Set sauce aside until needed.
- Cut cauliflower florets from the main large stem, discarding the hard stem. Rinse the florets well and pat dry. Grate florets with a box grater or in a food processor with grating/shredding attachment.
- Place cauliflower rice into a glass (or microwave-safe) dish with lid. Stir in a little avocado oil and microwave for 2-3 minutes, or until just tender. Alternatively you can sauté cauliflower in a lightly oiled pan over medium heat for a few minutes until cooked. Don’t overcook. Serve right away.
- Category: Main Dish, Paleo, Grain-Free