Teriyaki Chicken Stir-Fry (Grain-Free, Paleo)

By Carrie Vitt
Yield 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts, cut into bite-size pieces
• 2 tablespoons fermented Oshawa tamari or coconut aminos
• 2 tablespoons dry sherry (it’s worth having a $8 bottle of sherry in the pantry for stir-fry marinades. It totally transforms the flavor of the chicken!)

• 1/3 cup fermented Oshawa tamari or coconut aminos
• 1/4 cup raw honey
• 2 tablespoons coconut vinegar
• 1 1/2 teaspoons arrowroot flour

• 2 tablespoons coconut oil , divided
• 2 bell peppers, stemmed, seeded and sliced thin
• 1 jalapeño pepper, stemmed, seeded and sliced thin (optional)
• 1 bunch green onions, sliced thin on bias

Method:

1. Place chicken in a medium bowl and pour in tamari and sherry. Stir to combine and let marinate for 1 hour.
2. Whisk together all sauce ingredients.
3. Heat a large 12-inch skillet over medium heat for 2 minutes. Add 1 tablespoon coconut oil and swirl the pan to coat. Add the chicken and cook, until lightly browned and cooked through, about 3-4 minutes. Transfer to a plate.
4. Add remaining coconut oil to the pan and add the bell pepper and jalapeño and cook until just soft, about 3 minutes. Return the chicken to the pan along with any accumulated juices. Whisk sauce to recombine and pour over chicken and vegetables. Stir stir-fry constantly until sauce thickens, about 1 minute. Stir in green onions. Serve immediately.