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15 Minute Meals: Asian Chicken Stir Fry

The 15 Minute Meals series is back with a delicious recipe for Asian chicken stir fry. I will admit, it takes a little bit of planning here to make this a 15 minute meal, but I’m confident you can do it. This is an ideal recipe on those nights when you get home late from work, have to attend a later class at the gym than you’re used to, or simply do not have the time to cook your normal meals. Sure, it can be easier to run through the fast food lane at McDonald’s or Wendy’s, but you already know that is not a good idea in the long run. Set aside an hour on the weekend to grocery shop and make sure you have these staples in your house, and you’ll never be tempted by the Chinese take out or fast food again.

For this Asian chicken stir fry, I’ve combined some familiar spices such as cumin, red chili flakes, and ginger; however, it is the unexpected allspice that really jazzes this up a notch. Allspice is one of the main ingredients in Jamaican cooking, and it truly elevates this dish from normal to delicious. Try it out some time, and you definitely will not be disappointed.

Asian Chicken Stir Fry Ingredients:

Chicken:

  • 1 lb. Chicken Breast Tenderloins, cut into bite size pieces
  • 1 tsp. Coconut Oil (or avocado oil)
  • 1/4 Cup Soy Sauce (or coconut aminos)
  • 1 tsp. Arrowroot Powder (or corn starch)
  • 1/2 T Ground Cumin
  • 1/2 tsp. Red Chili Flake (optional)
  • 1 tsp. Ground Allspice
  • 1/2 T Ground Ginger
  • Salt and Pepper to taste (remember soy sauce will be salty, so use sparingly here)

Rice:

  • 1 Cup Jasmine Rice (or favorite rice of choice)
  • Chopped Cilantro (optional)

Asian Chicken Stir Fry Instructions:

  1. Begin cooking your rice according to package directions.
  2. Heat a large, non-stick skillet over medium high heat.
  3. Thoroughly season your chicken with all the spices, and add the coconut oil to your pan.
  4. When the pan is hot, add your chicken. Allow it to brown on one side, and then flip. Cover the pan and allow the chicken to cook through.
  5. Just before the chicken is done, add the soy sauce to the pan, along with the arrowroot powder. Stir the pan to distribute the arrowroot, and then turn the heat to low. Allow the soy sauce to caramelize on the chicken until the chicken is cooked through. This should take about 5 minutes, in total.
  6. Serve the chicken atop the rice and alongside vegetables of your choice. I like to use frozen stir fry vegetables for quick meals, but chopped asparagus, broccoli, or sugar snap peas would all go great with this Asian chicken stir fry.

 

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