★ Did you make this recipe? Please give it a star rating below!
$8.33 Recipe/$2.08 Serving
Easy skillet Asian chicken is the perfect 10 minute meal idea! This simple recipe pairs well with any sides and only has a few ingredients! Perfect for weeknight meals or meal prep this Asian chicken recipe is gluten free, keto, low carb, paleo and Whole30 friendly!
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.
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.