This sweet and tangy Paleo teriyaki sauce recipe is made without refined sugar and is a simple, healthy weeknight dinner the entire family will love. It only takes a few minutes to pull together and is a wonderful way to get more veggies into your diet.
When I was in college I lived close to a cute, little restaurant (by “cute, little restaurant” I really mean “hole in the wall”) that served the BEST teriyaki bowls. Seriously, they were so good! I was a poor college student so I would go there when I wanted to treat myself or splurge but I would’ve eaten there every day if my budget would have allowed it.
I loved the broccoli, chicken, and rice smothered in the sweet and tangy sauce. Unfortunately, after college, I moved away from the delicious restaurant, and I then found out how much sugar is in traditional teriyaki sauce – no wonder it is so delicious. . .
Why does that always happen to me? Ahhhh! Luckily for me (and you), I was able to come up with this Paleo teriyaki sauce made without refined sugar, and guess what? It is just as tasty as the traditional restaurant version! I can now smother my vegetables and chicken in sweet and tangy teriyaki sauce without feeling guilty.
I like to include tons of veggies, some chicken, and brown rice or cauliflower rice (when I’m on the Paleo diet) in my Paleo teriyaki chicken bowls, but the variations are endless. Steak, veggies, and noodles are one combination that immediately comes to mind, and if you want to keep it grain-free or low carb you could skip the rice or use cauliflower rice. This sauce also freezes really well and I like to keep a batch in my freezer for a quick and easy weeknight dinner.
I would love to know if you try this recipe and what you think about it. Please comment below and let me know.
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Homemade Paleo Teriyaki Sauce with Chicken and Veggies
This sweet and tangy teriyaki sauce is made without refined sugar and is a healthy weeknight dinner the entire family will love.
- 1 1/4 cup water
- 1/4 cup liquid aminos (soy sauce may be substituted)
- 2 Tbsp coconut sugar (brown sugar may be substituted)
- 2 Tbsp honey
- 1/4 tsp garlic powder
- 1/2 tsp ginger
- 1/4 cup cold water
- 2 Tbsp arrowroot powder
- 1 cup cooked chicken breasts
- 2 cups cooked stir-fry vegetables, such as carrots, snap peas, broccoli, red pepper
- Combine all of the ingredients except the cold water and arrowroot powder and allow to come to a boil.
- Reduce heat and allow to simmer
- Dissolve the arrowroot powder in the cold water and add to the sauce
- Allow to simmer until the sauce thickens
- Serve over stir-fried veggies, chicken and your favorite carb (I served over brown rice this time but often eat it plain or over extra steamed cauliflower)
The nutrition does not include the vegetables nor the carb since those will vary by person.
Keywords: Sweet, Tangy