Chicken Teriyaki Bowls (Gluten-Free) Author: Real Food with Dana Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 4-6 servings
Dana: Real Food with Dana
Ingredients
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
Directions
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.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/gluten-free-chicken-teriyaki-bowls/