Paleo Teriyaki Chicken
Teriyaki chicken is one of those classic meals that’s always a family hit. It’s one of my teen boys favorite things to eat! But finding a version that is dairy-free, gluten-free, soy-free, grain-free, and nut-free can feel nearly impossible—until now!
This Paleo Teriyaki Chicken recipe brings all the sweet and savory flavors you love, made with simple whole-food ingredients for your family. Plus, it comes together with only 15 minutes hands-on prep.
This recipe is wonderfully flexible. You can make it in the Instant Pot, let it slowly cook away in the slow cooker, or saute on the stove—whichever method fits your schedule best.
Whether you need a quick weeknight dinner or a hands-off option while you’re busy, this recipe has your back. And bonus? It’s completely kid-approved, so you know it’s a winner for even your pickiest eaters.
Why You’ll Love This Recipe
- Allergy-friendly – completely dairy-free, gluten-free, soy-free, grain-free, and nut-free.
- Easy to make – works in the Instant Pot, slow cooker, or stove. I love a meal you can set and forget in the Instant Pot or slow cooker!
- Family-friendly – picky eaters gobble this up every time. It’s such a mom win to serve a meal everyone enjoys.
- Better than takeout – all the flavors you crave, but made with whole food ingredients.
- Make-ahead friendly – great for meal prep or leftovers. My 17 year old loves to make a triple batch of this to fuel his lunches and volleyball practices throughout the week.
Ingredients
Here’s what you’ll need to make this Paleo Teriyaki Chicken:
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Boneless skinless chicken breast – lean protein that cooks up juicy on skewers. Use the best quality chicken breast you can afford.
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Coconut aminos – A soy-free, Whole30 compatible way to add rich flavor. A great Paleo substitution for soy sauce. I use this brand from Walmart, though Trader Joe’s has one that’s even more affordable if you have a TJ’s near you.
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Honey – Look for 100% honey with no other ingredients. I have not found a substitute for honey, but if you find one you love – let me know in the comments!
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Coconut sugar – It’s like the brown sugar of the paleo world. I get my coconut sugar most affordably from the bulk bins at Winco. When I buy it online, here (1.5 pounds) or here (5lbs, cheaper but in bulk) are the one I get from Amazon or you can also get it from Walmart here. Or, if you prefer, you can use an equal amount of brown sugars instead.
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Rice or white wine vinegar
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Minced garlic – Adds that savory depth we all love. I prefer to get pre-minced garlic such as this one from Walmart to save time, especially in a “get it done” recipe like this one. But you can always mince your own garlic if you prefer and have time from whole garlic bulbs.
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Ground ginger
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Potato starch or arrowroot starch – To thicken the sauce without gluten. Find arrowroot flour here on Amazon or potato starch here on Amazon. I don’t recommend tapioca flour for thickening this sauce, as it makes sauces tacky. To learn more about how to use the different Paleo flours, read this blog post. NOTE: You will use less starch if you are cooking on the stove or in the Instant Pot!
How to Make It
- Instant Pot: Cook chicken in the Instant pot on Saute, then add sauce and saute until thickened. Dinner is ready in under 30 minutes!
- Slow Cooker: Place everything in the slow cooker and let it simmer low and slow all day. By dinnertime, the chicken will be fall-apart tender.
- Stove: Saute chicken in pan, then add sauce and simmer until thickened. Easy peasy 30-minute meal!
Other Easy Dinners You Will Love
If you enjoy this Paleo Teriyaki Chicken, try these other family-friendly recipes:
- Honey Chipotle Chicken Rice Bowl
- Gluten-free Chicken Ramen
- Gluten-free Dairy-free Skillet Lasagna
- Whole30 Marry Me Chicken
- One Pot Taco Pasta
This Paleo Teriyaki Chicken is proof that you don’t need soy sauce or refined ingredients to enjoy the sweet-savory flavors of teriyaki. Whether you make it in the Instant Pot, slow cooker, or oven, this dish will become a staple in your weekly dinner rotation. It’s simple, allergy-friendly, and most importantly—delicious.
Paleo Teriyaki Chicken
Ingredients
- 2 tablespoons olive oil or avocado oil; omit if using the slow cooker
- 1.5 pounds boneless skinless chicken breast cubed into small 1" pieces
- 1/2 cup coconut aminos
- 1/4 cup honey
- 1-2 tablespoons coconut sugar depending on desired sweetness, see notes, can sub brown sugar if not Paleo
- 1-3 tablespoons arrowroot or potato starch 1 tablespoon for stovetop and Instant Pot, 3 tablespoons for Slow Cooker
- 2 tablespoons white wine vinegar or rice vinegar
- 1 tablespoon fresh minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 12-ounce bag fresh or frozen riced cauliflower steamed to serve teriyaki chicken on top of (Paleo), or can serve on steamed rice instead (gluten-free)
- 5 cups frozen stir-fry veggies steamed in bag to serve with the chicken; optional as an easy side
Instructions
- Instant Pot - With the Instant Pot on Saute, add the 2 tablespoons oil. Once hot, add the chicken and cook until lightly browned. Whisk together the coconut aminos through the ground ginger, using *only* 1 tablespoon of starch. Pour sauce on top of the chicken. Simmer for 5-7 minutes, stirring regularly so it won't burn, or until the sauce thickens to the desired thickness.
- Slow Cooker - Put chopped chicken on the bottom of the slow cooker. Whisk together the coconut aminos through the ground ginger - using 3 tablespoons starch. Pour on top of the chicken, seal the slow cooker, and cook on high for 2 hours or low for 4 hours. When time is up, release heat, stir and serve.
- Stove - In a large saucepan over medium heat, add the 2 tablespoons oil. Sauté chicken until lightly browned. Whisk together the coconut aminos through the ground ginger - using *only* 1 tablespoon starch. Pour on top of the chicken, bring to a boil, then lower heat to a simmer. Simmer for 5-7 minutes or until sauce thickens to desired thickness.
- If sauce is too thin, simmer in the Instant Pot on Saute or in a pan on the stove over medium heat for 5-10 minutes, to reduce and thicken the sauce.If sauce is too thick, you can add 1-2 tablespoons water to thin, whisking to combine.
- Serve on top of steamed cauliflower rice (Paleo) or white rice (gluten-free). Top with optional toppings of choice: red pepper flakes, sesame seeds, or chopped green onions.
It says serves 4, is that a cup of the chicken mix per serving or how many oz? And is the calorie count for just the chicken without the veggies and rice? Can’t wait to make it this week!
Hi! Thanks for wanting to dive into this recipe. Nutritional information is for everything listed in the recipe (including chicken, sauce, veggies, caulirice), divided by the number of servings. Though, thanks for asking, as the nutrition information was not correct for some reason for this recipe. It is updated now! Enjoy!
We have been dealing with multiple allergies plus auto immune issues. I’ve had to learn so many new things but I have not found Whole Foods meals my family would eat. Esp my son w/allergies & health issues. I made this & the corn chowder & he has eaten both meals happily (minus veggies of course lol) I cannot tell you how excited I am. BBQ meatballs & stroganoff are also on the menu this week. I love knowing I am keeping processed crap out & offering delicious Whole Foods. Thank you for sharing & helping this mama out!!
Thank you so much for sharing this, it truly means a lot! I’m so happy to hear your son is enjoying the meals — that’s such a big win, especially with allergies and health challenges in the mix. You’re doing an amazing job providing real, nourishing food for your family. – way to go! I’m thrilled these recipes are helping make that a little easier (and delicious!).
Thank you for putting these meals together. It’s just me & the hubs so mealtime feels a bit boring but not with your recipes! I combined the vegetables with the chicken for a 1 dish meal!
Love hearing that!! Making it a one-dish meal is such a smart move — easy cleanup and still so flavorful. So glad my recipes are helping make dinner fun again!
The flavor was there and it was very easy to make. I used the stove top method. The consistency with the arrowroot powder was like an alien slime situation (even when I added extra water as suggested). The kids didn’t eat it. Would it be less like this with less arrowroot powder or using the potato starch instead?
You are correct – the stovetop method only uses 1 TBSP arrowroot or it will get slimy and can’t get thinned. I’m sorry that wasn’t as clear as it should be, and I edited the recipe to make it clearer. Glad it tasted good and hope you will give it another try!
This was delicious! Pay attention to the note about the instant pot method (I did not so I had to do some troubleshooting but it came out great anyway). I’ll be adding this to our meal rotation.
So glad you loved it — even with a little Instant Pot improvising! 😉 Happens to the best of us. Thanks for letting me know you missed the note about the IP, I moved that to the top and made it more noticeable for others. Thrilled it still turned out great and made it onto your meal rotation — that’s the ultimate compliment! Thanks for giving it a try!
All of your recipes ive tried are delicious and quickly become “requested” meals, this one was no different. I made it in the slow cooker and used date sugar instead of coconut (what i had on hand) and it was absolutely wonderful. Thank you again for sharing these easy, tastey recipes with us!
EEK – Love hearing this! 💛 I’m so glad my recipes have become family favorites for you. Great swap with the date sugar too—it’s always a win when the slow cooker makes dinner both easy and tasty. Thanks for sharing!