A healthy and delicious take on Chinese takeout meal of easy Chicken Stir Fry, ready in less than 30 minutes.
This quick and easy Chicken Stir Fry is a low-carb, keto dinner idea, made with chicken, asparagus, and a soy-free stir fry sauce. Ready in under 30 minutes. I love meals that’s easy and especially one that’s less than 30 minutes to put together. From this east African-style chicken curry to one-pan Moroccan chicken and rice with chickpeas, I can’t get enough.
When you’re pressed for time, quick and easy dinners can save the day. Hence this week’s Easy Chicken Stir Fry recipe. It will make an excellent main course if served with rice. You can have it alone if you’re on a keto diet, or you can pair it with cauliflower rice or quinoa for a guilt-free low-carb diet.
We all have a favorite dish we order at the Chinese restaurant. For me, it’s asparagus and chicken stir-fry. It’s incredible how easy this Chicken Stir Fry is, I mean it will have you questioning why you order takeout. If you’ve never tried making Chinese food yourself, I challenge you to try this. You won’t regret it. The difference between this and the ones from my local restaurant is that one is made with oyster sauce while this one is made with Aminos sauce.
What You’ll Need To Make This Easy Chicken Stir Fry Recipe
- Chicken –You can use fresh or frozen boneless skinless chicken breast or boneless skinless chicken thigh or whatever type of meat you have on hand. Shrimp or beef are also lovely substitutes. If you use beef, make sure you cut them nice and thin. Or buy prepacked shredded meat.
- Olive Oil – You can also use coconut oil or vegetable oil
- Red Pepper – Fresh red bell pepper preferred to give you that bite. If you get frozen, it not have the same effect.
- Asparagus –This recipe uses fresh asparagus, but frozen asparagus might work just as well.
- Liquid Aminos – Use a good quality store-bought Aminos sauce an alterative to soy-sauce!
- Xanthan Gum – It’s used to thicken the sauce and an alternative to corn starch.
How Do You Make Chicken Stir Fry?
Surprisingly, it’s relatively easy to make.
What Kind of Sauce Do You Put In A Stir Fry?
Traditionally you would use soy sauce, but if you’re soy sensitive or you’re on a low-salt diet or if you need an alternative to soy sauce, you can subtitle with coconut amino or regular liquid amino. Aminos sauce has less salt, and it’s gluten-free and vegan.
More delicious chicken recipes:
- Honey Cajun Chicken Thighs
- Sweet and Spicy Jalapeño Chicken Wings
- Easy Slow-Cooker Creamy Chicken and Wild Rice Soup
Top Tips for Delicious Chicken Asparagus Chicken Stir Fry
- Use fresh chicken and make sure you cut the chicken size consistent so it can cook evenly.
- Avoid putting the red bell pepper and asparagus too early to avoid it being too soft, we need it to be crispy and tender.
- Don’t be afraid to add different varieties of vegetables in addition to asparagus.
- Use fresh lemon because it adds a bit of acidity, and it tastes much better.
- Don’t skip the xanthan gum as it helps thicken the stir fry sauce.
- Store leftovers in the fridge for about 2-3 days in an air-tight container.
- 1 pound boneless, skinless chicken breasts, cut into bite-size cubes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- 1 red bell pepper, seeded and cut into 2-inch strips
- 1 pound asparagus, woody ends removed and cut into 2 inch pieces
- ¼ cup liquid aminos
- 1 lemon, juiced
- ⅛ teaspoon xanthan gum, for thickening, if desired
- In a large skillet over medium-high heat, pour the olive oil and add the chicken. Brown on all sides until almost cooked thoroughly.
- Add the bell pepper and asparagus, cooking until crisp-tender.
- To the chicken and vegetables, add the garlic, liquid aminos, lemon juice, and black pepper. Continue to cook until the chicken is cooked through.
- If a thicker sauce is desired, sprinkle with xanthan gum and stir to thicken, coating the chicken and vegetables.