Start by chopping the boneless skinless chicken thighs into bite-sized pieces. Next, wash and chop the green beans and red bell pepper into matchsticks. Having everything prepped will help the cooking process go smoothly.
In a large skillet or wok, heat 2 tablespoons of avocado oil over medium-high heat. Avocado oil is perfect for stir-frying due to its high smoke point and neutral flavor.
Once the oil is hot, add the chopped chicken thighs to the skillet. Season with a pinch of sea salt. Stir-fry for about 5-7 minutes, or until the chicken is golden brown and fully cooked through.
Next, toss in the chopped green beans and red bell pepper. Stir-fry the vegetables with the chicken for another 3-4 minutes until they are tender-crisp.
Once the vegetables are cooked, pour in the 2/3 cup of Paleo teriyaki sauce. Stir everything together, ensuring the chicken and vegetables are well coated in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Remove the skillet from heat, and serve your 30-Minute Teriyaki Chicken Stir Fry hot over rice, cauliflower rice, or enjoy it on its own for a low-carb option. Garnish with sesame seeds or sliced green onions if desired.
