10 Minute Skillet Asian Chicken Bites
I started making this Asian Skillet Chicken Bites recipe back in 2019 as I was trying to find a way to get dinner on the table quickly as Dave would come home starving (maybe you can relate)!
When I was running my meal prep business, I learned that cutting chicken down helped it cook quickly without drying out. This recipe uses ginger, garlic, and coconut aminos to give the chicken a bold flavor with minimal effort (no marinating needed).
With just one pan and a few simple ingredients, you’ll have tender, juicy chicken that pairs perfectly with rice, stir-fried veggies, or even wrapped in lettuce cups. If you hate waiting for food to cook, this one is for you!
Ingredients:
- Boneless, skinless chicken breast, thighs or tenders (tenders are the easiest to prep)
- Coconut aminos or gluten free tamari or soy sauce
- 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, olive oil, freshly grated ginger, garlic powder, 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).
TIP: 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: Add the chicken to the hot pan in a single layer. Note I typically preheat it while I’m cutting up the chicken. 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.
Top tips
- I like to use chicken tenders when I’m short on prep time, they take the least amount of time to prep since they are already so thin.
- Boneless, skinless chicken thighs are the least likely to dry out and are the most forgiving. If I have time to prep, this is what I almost exclusively use to make skillet chicken bites.
- If you don’t have fresh ginger on hand, buy a jar of minced ginger or freeze dried ginger. I almost exclusively use freeze dried ginger now because it’s so convenient.
How to add more flavor
- Sesame oil (just a teaspoon, it will quickly take over the recipe)
- Sesame seeds for crunch
- Chili flakes for heat
- Honey or maple syrup for a little sweetness
- Chili garlic oil – drizzle over the top after cooking to take this recipe to the next level
What can you serve with this recipe?
This Asian chicken bites recipe pairs well with any Asian inspired meal. My go to is to serve it with some fluffy White Jasmine Rice (from the Instant Pot) and steamed broccoli.
FAQ’s
How long can leftovers be stored?
Fridge: You can store the leftover Asian chicken chunks in an airtight container for 3 days in the fridge.
Freezer: freeze 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.
Asian Chicken
Guided Recipe Video
Ingredients
- 3 tbsp coconut aminos (or tamari or soy sauce)
- 1 tbsp rice wine vinegar
- 1 tbsp olive oil
- 1 green onion, chopped
- 1/2 tbsp fresh grated ginger
- 1 tsp garlic powder
- 1 pound boneless skinless chicken breast
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.
