Asian Chicken

This quick and easy Asian skillet chicken is made with just 7 ingredients and ready in 15 minutes! Juicy, flavorful, and packed with protein, this one-pan recipe is perfect for busy weeknights. Serve it with rice, veggies, or in lettuce wraps for a simple, delicious meal.

Course dinner

Cuisine Asian

Keyword asian chicken, skillet asian chicken

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 174kcal

Author Samantha Rowland

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.

Video

Notes

Budget tip: To make this meal more budget friendly, use boneless, skinless chicken thighs.

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

Storing leftovers:

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.

Nutrition