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Simple Skillet Asian chicken is the perfect weeknight meal idea! This easy recipe is ready in just 10 minutes and can be served with rice, cauliflower rice, veggies or your favorite noodles! Perfect for meal prep or a simple weeknight meal!

This recipe is gluten free, dairy free, low carb, paleo and Whole30 friendly!

WHY THIS RECIPE WORKS:

  • Ready in just 10 minutes, this Asian chicken is great for busy weeknights when there isn’t much time to get dinner on the table!
  • Kids and adults are both going to love this recipe! You can easily pair it with rice, cauliflower rice, quick sautéed veggies or pasta!
  • No need to marinade this chicken overnight or hours ahead, you just need about 5 minute of prep time!
  • Made with just 6 healthy ingredients, this Asian chicken is gluten free, low carb and Whole30 friendly!
  • You can easily double or triple this recipe for meal prep!

INGREDIENTS:

  • Boneless, skinless chicken breast or chicken thighs
  • Coconut aminos
  • Rice wine vinegar
  • Olive oil
  • Garlic powder
  • Grated ginger
  • Sliced green onions

INSTRUCTIONS:

Step 1: Start by making the Asian marinade. Combine the coconut aminos, garlic olive oil (see below for substitutions), freshly grated ginger, salt and chopped green onion.

Step 2: Cut the chicken up into bite size pieces (I like to use kitchen shears to make this quick).

You can also cut the chicken ahead of time and store it in an airtight container if you are short on time the night you are making this recipe.

Step 3: Add the chicken to the Asian marinade and stir well. Let sit in the marinade while the pan preheats on the stove.

Step 4: Preheat a large cast iron (or stainless steel pan) over medium heat for at least 5 minutes. You want the pan to be really hot when you add the chicken.

Step 5: Add the chicken to the hot pan (in one layer) and do not touch it for the first 5 minutes after you get the chicken in one layer in the pan.

Step 6: After 5 minutes stir the chicken in the pan. Continue to cook until browned on all sides and completely cooked through (chicken should be cook to 165F internal temperature). This usually takes 3-5 more minutes of cooking.

FAQ’S

WHAT KIND OF CHICKEN IS BEST FOR SKILLET CHICKEN?

You can use boneless, skinless chicken breast or chicken thighs for this recipe! You could also use boneless skinless turkey breast as well.

WHAT ARE COCONUT AMINOS?

Coconut aminos are a soy-free substitute for soy sauce. If you don’t have coconut aminos you can use tamari (gluten free soy sauce) or soy sauce (not Whole30 or gluten free).

TIME SAVING TIP FOR FRESH GRATED GINGER:

Instead of peeling and grating fresh ginger, I always keep a jar of minced ginger in the fridge.

HOW LONG CAN LEFTOVERS BE STORED?

Fridge: You can store the leftover Asian chicken in an airtight container for 3 days in the fridge.

Freezer: you can store the leftover Asian chicken in the freezer for up to 2 months in a freezer safe container. Allow the chicken to defrost in the fridge overnight before reheating on the stove or microwave.

MAKE AHEAD TIPS:

If you need dinner on the table in 10 minutes, you can prep the chicken and the marinade ahead of time. Cut the chicken into cubes and store them in an airtight container. Keep the marinade in the fridge in a sealed container.

CAN THIS RECIPE BE DOUBLED OR TRIPLED?

Yes! You could easily double the recipe and cook everything together if you have a large cast iron skillet. If you need to triple the recipe, you will want to cook the chicken in batches to make sure everything will have a chance to brown.

SUBSTITUTIONS:

Garlic powder If you can’t use garlic powder, you can use garlic olive oil (low FODMAP), you can substitute it for 1 tablespoon garlic olive oil for the olive oil and garlic powder.

Rice Wine Vinegar: Apple cider vinegar can also be used.

Fresh grated ginger: If fresh grated ginger is not available, you could also use ½ tsp dried ginger.

Green onion: You can use dried chives (about 1/2 tablespoon) or chopped red onion.

ASIAN CHICKEN RECIPE

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4 people

GUIDED RECIPE VIDEO

INGREDIENTS

  • 3 tbsp coconut aminos (or tamari or soy sauce) – $0.53
  • 1 tbsp rice wine vinegar – $0.08
  • 1 tbsp olive oil – $0.22
  • 1 green onion, chopped – $0.32
  • 1/2 tbsp fresh grated ginger – $0.09
  • 1 tsp garlic powder – $0.10
  • 1 pound boneless skinless chicken breast – $6.99

INSTRUCTIONS

  • In a small bowl combine the coconut aminos, rice wine vinegar, olive oil, green onion, fresh grated ginger and garlic powder. Set to the side.
  • Using kitchen shears or a knife, cut the chicken breast into bite-size pieces. Place the chicken in a bowl.
  • Pour the Asian marinade over the chicken and stir well.
  • Preheat a large cast iron skillet over medium heat for 5 minutes or so until hot.
  • Once the cast iron skillet is hot, add the chicken and make sure it’s in one layer. Don’t touch the chicken for 5 minutes.
  • After 5 minutes, stir well and often until all sides of the chicken are brown and the chicken reaches 165F internal temperature.

NOTES

Budget tip: To make this meal more budget friendly, use boneless, skinless chicken thighs. This recipe would be $6.33 Recipe/$1.58 per serving using this swap.

To make this recipe low FODMAP: substitute garlic olive oil for the olive oil and omit the garlic powder.

Substitutions:

  • Rice wine vinegar: Can also use Apple Cider vinegar
  • Fresh grated ginger: If you don’t have fresh grated ginger, you could also use ½ tsp dried ginger.
  • Green onion: If you don’t have green onion on hand, you can use dried chives (about 1/2 tablespoon) or chopped red onion.

How long can leftovers be stored?

If you have leftover Asian Chicken or make a batch for meal prep you can store it in an airtight container for 3 days in the fridge or 2 months in the freezer.

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