From the Cook

1/5

Whole30 Teriyaki Chicken

Organically Addison Verified

Organicallyaddison.com

Ingredients

Warning0 allergens identified

Whole30 Teriyaki Chicken

1 ½ pounds chicken thighs or breastsdiced into 1 inch cubes

2 tablespoons olive oil

1 pinch sea salt

1 pinch pepper

1 tsp garlicminced

2 tablespoons rice vinegar

1 tbsp date syrup

1 tsp ground ginger

⅓ cup coconut aminos

3 tablespoons water

1 tbsp tapioca flour

4 cups cauliflower ricecooked

Sesame seedsto garnish

Green onionsto garnish

Broccolioptional

Instructions

Visit Blog

Pressure Cooker Instructions

Press sauté on your pressure cooker. Add chicken, olive oil, garlic, salt and pepper. Sauté for 1-2 minutes on each side. Then, press cancel.

Add rice vinegar, date syrup, ground ginger, coconut aminos and water to the pressure cooker. Gently stir. Pressure cook on high for 4 minutes. Let pressure naturally release for 10 minutes, then release the rest of the pressure manually.

Take 2 TBL of the juice in the pot and add to a small bowl. Mix with tapioca flour to create a thick sauce. Add sauce to pot and sauté for 1-2 minutes or until sauce thickens.

Finally, serve alongside steamed broccoli and cauliflower rice and top with sesame seeds and green onions, if desired.

Stovetop Instructions

Add chicken, olive oil, garlic, salt and pepper to a skillet over medium heat. Cook chicken 3-4 minutes per side, until browned on all sides.

Add rice vinegar, date syrup, ground ginger, coconut aminos and water to a small bowl and mix to combine. Then, add sauce to skillet. Bring to a light boil then reduce to a simmer for 10-15 minutes, until chicken is cooked through completely.

If needed, remove 2 TBL of the liquid and add it to a small bowl. After that, whisk in 1-2 TBL of tapioca flour and add back to the pan; this will thicken the sauce considerably.

Finally, serve alongside steamed broccoli and cauliflower rice and top with sesame seeds and green onions, if desired.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Pat Dry for Superior Browning 💧
Thoroughly pat chicken thighs or breasts dry before searing to remove surface moisture, ensuring a golden, caramelized crust that locks in flavor.
Tapioca Flour Coating Technique 🥄
Lightly dust chicken with tapioca flour before searing to create a delicate, crispy exterior that thickens the sauce naturally without cornstarch.
Sauce Reduction Mastery 🔥
Let the teriyaki sauce simmer for 2-3 minutes after adding it to the pan to concentrate flavors and achieve the perfect glossy, coat-able consistency.
Chicken Thighs Over Breasts ✨
Choose chicken thighs for superior flavor and juiciness—they retain moisture better than breasts during quick cooking and pair perfectly with bold teriyaki flavors.
Finish with Fresh Garnish 🌱
Top with fresh green onions and sesame seeds just before serving to add brightness, texture contrast, and authentic Asian-inspired presentation.