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Quick and Easy Asian Chicken

by Jeffrey McCarrell on June 10, 2019

Super simple, just need a couple things

Quick and Easy Asian chicken and veggies using a few must-have ingredients that every kitchen should keep stocked!


  • 1 inch grated Ginger
  • 2 cloves Garlic
  • 2 tsp Chili sauce (can sub Siracha)
  • 1 tbsp Low sodium soy sauce (or coconut aminos)
  • 2 tbsp Rice vinegar
  • 1 tsp Toasted sesame oil
  • Chicken breast
  • (Veggies can vary by taste, just make sure to cut them to size for quick cooking)
  • Yellow squash
  • Broccolini
  • Shredded carrots
  • Red bell pepper
  • Onion
  • Cooking Instructions:

    1. Slice chicken in strips and add to the pan on medium-med high with a tablespoon of olive oil and salt and pepper to taste (or any other oil you like to cook with). Cook throughout and reserve the 'chicken juice' and set aside. *note: you can skip this step if you have already cooked your chicken for the week! This is a great dish to just add chicken to later.
    2. Pan back on, add a little more olive oil and add veggies once oil is hot. Saute veggies until cooked but firm.
    3. Add chicken back in, the chicken juice, toss, then add the garlic, fresh ginger and cook for a minute or two, add the toasted sesame oil, chilli paste, soy sauce, toss, then the rice vinegar, stir for another minute or two, remove from heat and plate.

    The measurements of ingredients are a baseline. If you like more garlic, put more in. If you don't like vinegar, skip it. Play around with it, it's fun and so simple! One pan