Let’s talk about burnout for a hot sec. Because it’s getting to that point in the summer of coaching + clients + podcasting and all the things when I’m starting to feel realllll run down and recipe creativity runs low. That’s where these super simple, easy-peasy a caveman could even do it Gluten Free Chicken Teriyaki Bowls.
I got an amazing package from Primal Kitchen the other day with all the grilling goodies I could ever want (no, this is not sponsored. I just love them and making my life a hell of a lot easier this summer) and I immediately was shook by this no-soy teriyaki sauce in there. I can’t even TELL you the last time I had teriyaki anything was because being celiac really throws a wrench in that equation (or anything with soy sauce, ya know). Growing up we had only a few meals on rotation every week and one of my favorites was a stir fry my mom would make with a Trader Joe’s teriyaki sauce. And y’all, I MISSED THAT.
So this sauce is now giving me life. Let me tell you how I threw this together with zero time and minimal effort.
First: marinate the chicken in the sauce for up to a day (but really, anything less than that is fine). Cook rice in your instant pot. Throw some veggies in a skillet with garlic, salt and pepper. Cook chicken in a second skillet. Add more teriyaki sauce. DONE.
Devour and make enough for leftovers because trust me, you’re gonna want them.
- 1.5 lbs chicken thighs, cut into cubes
- ⅓c Primal Kitchen No Soy Teriyaki Sauce (or sub your favorite Teriyaki/stir fry sauce!)
- 3 Tbsp coconut oil, divided
- 1 pack stir fry vegetables (bout 4-6 cups)
- salt and pepper, to taste
- rice, for serving
- coconut aminos, for serving
- Combine the chicken pieces and sauce - marinate the chicken up to a day, but for a few hours is best. If you don't have time to marinate, no worries!
- If you're doing instant pot rice, now would be the time to start that - before you get started with the veggies and chicken.
- Heat a large skillet on high heat with 2 Tbsp coconut oil. Once hot, add the stir fry veggies. Cook for 5 minutes, then reduce the heat to medium and cook until tender yet crisp on the outside (and not mushy!) Season with salt and pepper, to taste.
- Meanwhile, cook the chicken in a medium skillet, about 8 minutes, until cooked through and the center is no longer pink.
- Heat up your rice - combine your veggies, chicken, and rice in a bowl. If desired, top with coconut aminos and a little furikake seasoning.
You’ll love these takeout inspired recipes too!
Slow Cooker Thai Peanut Curry Chicken
Breakfast Egg Roll in a Bowl
Honey Sriracha Sesame Cauliflower & Chicken
Do you use fresh or frozen stir fry veggies? If frozen, I always get so much water and they are mush. Any secrets? Thanks!
This time I used frozen – I didn’t have any fresh on hand! You can cook the veggies first (from frozen) to get some of the water out, then add the other ingredients (or cook them separately) 🙂 Hope that helps!