Chicken poppers on a plate - Teriyaki Chicken Poppers - Amy Myers MD®

Teriyaki Chicken Poppers

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Written by Amy Myers, MD

Are you ready for a simple, easy, and delicious Asian dish? These Teriyaki Chicken Poppers are incredibly easy to make. In fact, you only need a few ingredients! Did I mention they are also very fun to eat? Simply dip them in my Asian dipping sauce with coconut aminos for a flavorful appetizer or main dish. They also make a great high protein snack that is The Myers Way® approved.

Ingredients - Teriyaki Chicken Poppers - Amy Myers MD®

High Protein Snack

These Teriyaki Chicken Poppers use ground chicken breast. This makes them a lean, high protein snack. Ground chicken breast from organic, free-range chickens is high in muscle-building protein. It also contains zinc, iron, and vitamins B6, B12, and D. These nutrients are important for energy production, brain health, and immune health. 

Combining ingredients - Teriyaki Chicken Poppers - Amy Myers MD®

The other ingredients in the Teriyaki Chicken Poppers include carrots and chopped scallions. You also get a few spices. These ingredients make the Teriyaki Chicken Poppers moist and tender. It also gives them lots of flavor. 

Carrots contain beta-carotene, an antioxidant that converts to vitamin A in the body. Getting enough Vitamin A may help lower diabetes risk. Scallions have anti-inflammatory properties. Ginger has antibacterial properties. Together, these spices offer health benefits in addition to lots of flavor! These Teriyaki Chicken Poppers are a true high protein snack or appetizer.

Baking the Teriyaki Chicken Poppers

These Teriyaki Chicken Poppers bake in the oven. That’s right, there is no frying involved! Baking makes them a great hands-off snack and you don’t have to stand over the stove as they cook. All you need to do is combine all the ingredients in a bowl and make small nugget-shaped poppers. Dredge them in cassava flour and spray them with oil. Bake these at 425 F for 15 minutes, or until they cook all the way through. 

Making chicken poppers - Teriyaki Chicken Poppers - Amy Myers MD®

Note that the cassava flour is optional. However, it is a gluten-free flour that helps give these poppers a crispy golden brown exterior. You can skip the flour if you want to make low-carb Teriyaki Chicken Poppers.

Asian Dipping Sauce

These Teriyaki Chicken Poppers wouldn’t be complete without a delicious dipping sauce! This Asian dipping sauce has a great combination of sweet and sour flavors. It also has the perfect sticky saucy consistency that we expect from dipping sauces. 

Traditional Asian dipping sauces are often made with soy sauce, cornstarch, and lots of refined sugar. These processed ingredients are bad for your digestive and immune health. Instead, I use coconut aminos to make this sauce. I thicken the sauce with a little bit of tapioca starch. Tapioca starch is The Myers Way® approved and an alternative to cornstarch. The sauce has a great flavor thanks to the coconut aminos, ginger, garlic, and fresh lime juice.

Asian dipping sauce - Teriyaki Chicken Poppers - Amy Myers MD®

Coconut Aminos

Many Asian cuisines use soy sauce for extra flavor. However, soy is off limits for those following The Myers Way®. Most soy sauces also contain gluten, which can irritate the gut and immune system. Coconut aminos are a gluten-free alternative that has a similar flavor profile. Coconut aminos is a dark sauce that comes from fermented coconut palm sap and sea salt. It has a slightly sweeter taste than traditional soy sauce. That said, many savory dishes use coconut aminos! Research suggests it may support a healthy inflammatory response in the body. It also offers antioxidant protection against oxidative damage. It’s also lower in salt and contains beneficial amino acids1 This makes it a much better alternative to traditional soy sauce.

Pouring saucing - Teriyaki Chicken Poppers - Amy Myers MD®

How To Enjoy These Teriyaki Chicken Poppers

You can serve these Teriyaki Chicken Poppers as the protein for your main course. Or, you can serve it for an Asian-style dinner. They also make a tasty high protein snack. I love serving these with Ginger Pear Soup or Ginger Pork Lettuce Wraps. So make sure to serve these Teriyaki Chicken Poppers next time you have company over. I guarantee everyone will love them!

Dipping chicken popper in sauce - Teriyaki Chicken Poppers - Amy Myers MD®

Teriyaki Chicken Poppers

Course:

Appetizer, Main Dish

Protocol:

Autoimmune Solution (AIP), Paleo

Servings:

4

Prep Time:

10

Cook Time:

15 minutes

Ingredients

For the chicken poppers
  • 1 lb ground chicken
  • 3 scallions finely diced
  • 1 medium carrot finely grated
  • 1 tsp sea salt
  • 1 tsp ground ginger
  • 1/2 cups Cassava flour
  • Avocado oil for pan
For the dipping sauce
  • 6 tbsp Coconut aminos
  • 2 tbsp Avocado oil
  • 1 tbsp lime juice
  • 2 tsp tapioca starch
  • 1 tsp ground ginger
  • 1/2 tsp ground garlic
  • 1 scallions finely diced

Instructions

  1. Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper and spray or brush with avocado oil.
  2. In a large bowl, combine the ground chicken with the diced scallions, grated carrot, sea salt, and ground ginger, and mix well with a fork to combine.
  3. Use your hands to scoop out 2-3 tablespoons of the ground chicken mixture and form nugget-shaped patties. Tip: Keep a small bowl of cold water near you and dip your hands into the water in between every sausage patty, to keep it from sticking to your hands.
  4. Dredge each patty in cassava flour, and place on the prepared baking sheet. Spray or brush the tops of the chicken poppers with avocado oil.
  5. Bake at 425 degrees Fahrenheit for 15 minutes. Turn on the broiler for 1-2 minutes and broil until the tips of the chicken poppers are golden brown. Remove from heat and serve warm with dipping sauce.
  6. While the chicken poppers are cooking, prepare the dipping sauce: In a small saucepan, combine all the ingredients from coconut aminos to ground garlic and whisk together until no lumps remain. Heat over medium heat and bring to a gentle simmer. Simmer for 1-2 minutes, or until the sauce thickens to your liking. Allow to cool for a few minutes, garnish with diced scallions, and serve with the chicken poppers.