Chicken Teriyaki Bowls (Gluten-Free)

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Chicken Teriyaki Bowls (Gluten-Free)

INGREDIENTS

• 1.5 lbs chicken thighs, cut into cubes
• ⅓c Primal Kitchen No Soy Teriyaki 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

1. 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!
2. If you're doing instant pot rice, now would be the time to start that - before you get started with the veggies and chicken.
3. 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.
4. Meanwhile, cook the chicken in a medium skillet, about 8 minutes, until cooked through and the center is no longer pink.
5. Next instructions, you can click here

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