Whenever I think of teriyaki chicken, I think of tender and flavorful chicken coated in a sweet and tangy teriyaki sauce.  This Whole30 version delivers all of that and more!  The chicken is hearty, the sauce is bursting with flavor, and it’s all made with good for you ingredients.  What more could you want?  It comes together in 30 minutes or less – perfect for any night of the week!

Before we get started, I’ve included directions below for making this on the stovetop and making this with a pressure cooker.  Both methods are great!  The stovetop allows you to taste and adjust the flavors as you cook.  The pressure cooker does all the heavy lifting for you and requires just a few minutes of hands on time.  Moreover, both methods begin with the chicken being sautéed in olive oil with salt, pepper and minced garlic.  This allows the chicken to get a little crispy on the outside before adding the sauce.  Once the chicken has browned on all sides, add the sauce.  At this point, if you’re using the stovetop, allow the sauce to come up to a slight boil before reducing to a simmer.  If using a pressure cooker, seal the lid and walk away!

Once the sauce has thickened on the stovetop, remove a small amount of the sauce to a small bowl.  Stir in a couple tablespoons of tapioca flour and return this to the pan.  This will thicken the sauce.  Alternatively, once the timer has gone off on your pressure cooker, allow the pressure cooker to sit for 10 minutes, then release the remaining pressure manually.  Again, stir in some tapioca flour if you want a thicker sauce.  Serve teriyaki chicken over cauliflower rice and broccoli.  Garnish with sesame seeds and green onions if desired.

This chicken teriyaki has a sweet and tangy combo that is crave worthy.  The date syrup (which is just ground up dates) provides that pop of sweetness while the coconut aminos adds that tangy flavor.  The sauce is so flavorful – I could drink it!  I hope you enjoy this chicken teriyaki as much as I do.  It reminds me of Chinese takeout but this version is made with great ingredients!


Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Lunch, Dinner
Servings: 4 servings



1.5 lbs chicken thighs or breasts, diced into 1 inch cubes (I used thighs)
2 TBL olive oil
Pinch sea salt
Pinch pepper
1 tsp minced garlic
2 TBL rice vinegar
1 TBL date syrup
1 tsp ground ginger
1/3 cup coconut aminos
3 TBL water
1 TBL tapioca flour
4 cups cooked cauliflower rice
Sesame seeds to garnish
Green onions to garnish
Broccoli, optional


Press sauté on your pressure cooker.  Add chicken, olive oil, garlic, salt and pepper.  Sauté for 1-2 minutes on each side.  Then, press cancel.
Add rice vinegar, date syrup, ground ginger, coconut aminos and water to the pressure cooker.  Gently stir.  Pressure cook on high for 4 minutes.  Let pressure naturally release for 10 minutes, then release the rest of the pressure manually.
Take 2 TBL of the juice in the pot and add to a small bowl.  Mix with tapioca flour to create a thick sauce.  Add sauce to pot and sauté for 1-2 minutes or until sauce thickens.
Finally, serve alongside steamed broccoli and cauliflower rice and top with sesame seeds and green onions, if desired.
Add chicken, olive oil, garlic, salt and pepper to a skillet over medium heat.  Cook chicken 3-4 minutes per side, until browned on all sides.
Add rice vinegar, date syrup, ground ginger, coconut aminos and water to a small bowl and mix to combine.  Then, add sauce to skillet.  Bring to a light boil then reduce to a simmer for 10-15 minutes, until chicken is cooked through completely.
If needed, remove 2 TBL of the liquid and add it to a small bowl.  After that, whisk in 1-2 TBL of tapioca flour and add back to the pan; this will thicken the sauce considerably.
Finally, serve alongside steamed broccoli and cauliflower rice and top with sesame seeds and green onions, if desired.