30-Minute One-Pot Asian Chicken Stir Fry
Quick weeknight stir fry combining tender diced chicken breast with crisp vegetables in a light, umami-forward sauce made from coconut aminos, sesame oil, and fresh lemon juice. High-heat searing develops golden-brown caramelization on chicken and vegetables while pea shoots add peppery freshness at the end. Serve over rice or noodles for a complete meal. This version skips traditional soy sauce for a soy-free, gluten-free base while maintaining authentic Asian flavor depth through sesame oil and garlic-forward aromatics.
Ingredients
- 2 chicken breast, skin removed, diced into 1-2 inch cubes
- 1 tsp black pepper, freshly cracked
- 1 tsp celtic sea salt
- 2 tbsp avocado oil, or other high-heat oil
- 1 white onion, diced
- ¼ cup garlic, diced
- 1 red bell pepper, diced
- 1 zucchini, diced into small half circles
- 1 cup pea shootsbaby spinach1:1greens
more common, milder flavor
- 1 tsp lemon juice
- 3 tbsp coconut aminos
- 1 tsp sesame oil, to finish
Instructions
- 1
Trim excess fat from chicken and cut into 1-2 inch cubes.
- 2
Season chicken generously with salt and pepper.
- 3
Heat avocado oil in a large wok or nonstick pan over medium-high heat until shimmery but not smoking.
- 4
Add chicken and cook, stirring occasionally, until lightly browned on one side.
- 5
Stir in onion and garlic, continue cooking until softened, fragrant, and lightly browned.
- 6
Add bell peppers and zucchini, cook until chicken is golden brown and vegetables are soft with light browning.
- 7
Stir in pea shoots, coconut aminos, lemon juice, and sesame oil, tossing over heat until sauce coats everything evenly.
- 8
Remove from heat and serve immediately.
Tips
Don't overcrowd the pan when adding chicken; work in batches if needed to ensure proper browning and moisture evaporation rather than steaming.
Add pea shoots at the very end to preserve their delicate crunch and peppery flavor; overcooking wilts them into mush.
Prep all vegetables before starting; the high heat and quick cooking time leave no room for mid-cook chopping.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze; vegetables become mushy upon thawing. Best eaten fresh within 2 hours for optimal crunch.
Prep all vegetables and store in separate containers up to 8 hours ahead. Season and cube chicken up to 4 hours ahead, refrigerated. Do not cook ahead; assemble only to order.
Serve immediately over steamed jasmine rice, cauliflower rice, or fresh egg noodles. Pairs well with a light white wine like Sauvignon Blanc or jasmine tea. Serves 2-3 as a main course or 4 as part of a multi-course Asian meal.
Common Mistakes
Don't let oil smoke; smoking oil breaks down and imparts burnt flavor.
Don't skip the sear on chicken; adequate browning develops fond and Maillard flavors.
Don't stir constantly; let chicken sit 1-2 minutes between stirs to build a brown crust rather than steaming.
Don't oversalt; coconut aminos contain sodium; taste before adjusting seasoning.
Substitutions
FAQ
Can I make this ahead and reheat it?
Partially. Prep vegetables and season chicken in advance, but cook only to order. The pea shoots and zucchini lose texture and flavor when reheated. If reheating leftovers, do so gently over medium heat for 2-3 minutes, adding a splash of water or broth to revive moisture.
What if I don't have coconut aminos?
Substitute tamari or gluten-free soy sauce in equal amounts for similar umami depth. Regular soy sauce works if you don't need soy-free. Use 2 tbsp instead of 3 if substituting regular soy sauce, as it's saltier. Adjust lemon juice to taste for balance.
How long can I keep this and can I freeze it?
Refrigerate up to 3 days in an airtight container. Do not freeze; vegetables become mushy and pea shoots lose all texture. Best consumed within 2 hours of cooking for optimal vegetable crunch. Reheat gently if necessary, but expect some loss of quality.