Saturday 17 December 2016

Asian Chicken Strips

This chicken recipe is delicious and quick and easy to put together. It is a great recipe for the beginner cook and perfect for a busy weekday dinner. I like to serve this on a bed of white rice or with a side steamed vegetables.

1 1/2 to 2 pounds boneless, skinless chicken breasts cut into 1” strips
2 tablespoons coconut oil
1 tablespoon ground ginger
1 tablespoon sesame oil
2 teaspoons GF low sodium soy sauce
1 teaspoon brown sugar
1 teaspoon rice vinegar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Black pepper to taste

In a medium bowl, stir together the ground ginger, sesame oil, soy sauce, brown sugar, vinegar, onion powder, garlic powder and black pepper; add the chicken strips and mix to coat.
Melt the coconut oil in a skillet over medium-high heat, pour the contents of bowl into the skillet and cook until chicken is no longer pink and cooked through.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.


  1. These chicken strips resulted in a very light-tasting Asian flavor, nothing overpowering. I served with stir fried bok choy, carrots, celery and red bell peppers. Used what was left to dress up a salad, and the chicken worked well there too. Thanks for sharing! Made for FYC tag game. breezermom

    1. Thx for trying this recipe, I'm glad you liked it.

      Bea :-)


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