Back to Recipe
Whole30 Teriyaki Chicken

Whole30 Teriyaki Chicken

Whenever I think of teriyaki chicken, I think of tender and flavorful chicken coated in a sweet and tangy teriyaki sauce. This Whole30 version delivers all of that and more! The chicken is hearty, the sauce is bursting with flavor, and it’s all made with good for you ingredients. What more could you want? It comes together in 30 minutes or less – perfect for any night of the week!

Author: Organically Addison

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 479 kcal per serving

Ingredients

  • 1 ½ pounds - chicken thighs or breasts
  • 2 tablespoons - olive oil
  • 1 pinch - sea salt
  • 1 pinch - pepper
  • 1 tsp - garlic
  • 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 rice
  • Sesame seeds
  • Green onions
  • Broccoli

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Finally, serve alongside steamed broccoli and cauliflower rice and top with sesame seeds and green onions, if desired.
  5. 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.
  6. 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.
  7. 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.
  8. Finally, serve alongside steamed broccoli and cauliflower rice and top with sesame seeds and green onions, if desired.

Nutrition

Energy: 479 kcal | Total Fat: 36 g | Saturated: 9 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 167 mg | Total Carbs: 9 g | Fiber: 2 g | Sugars: 3 g | Proteins: 30 g | Sodium: 259 mg | Polyunsaturated: 7 g | Monounsaturated: 17 g

©2026 OnlineCook LLC