Asian-Inspired Crispy Chicken Stir Fry
Servings 4 people
Equipment
- Air Fryer
Ingredients
For the stir fry:
- 1/3 cup tapioca starch
- 2 lbs boneless, skinless chicken thighs (or breast) cut into bite-sized pieces
- sea salt and ground black pepper to taste
- 1/2 white onion, chopped
- 8 oz pkg of mushrooms, cut into small pieces
- 4-6 celery stalks, cut into small pieces
- 20 oz frozen cauliflower rice
Sauce:
- 1/2 cup coconut aminos (for teriyaki flavor)
- 1/3 cup Whole 30 compatible chicken bone broth
- 1 jalapeno deseeded and chopped
- 3 garlic cloves minced
- 1 inch fresh ginger minced
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp tapioca starch
For garnish:
- scallions thinly chopped
- cilantro chopped
- sesame seeds
- red pepper flakes
Instructions
- COMBINE all ingredients for the sauce in a bowl. Set aside.
- USING a large bowl, add salt, pepper, and tapioca starch together and add the chicken so that all pieces are well coated.
- PREHEAT the air fryer to 375°F, and spray the tray or basket with avocado or olive oil. Add the chicken in a single layer (making sure the pieces do not touch each other) and air fry for 10-12 minutes, flipping halfway through until golden and crispy. You will most likely need to do this in two batches. Don’t be afraid to spray more oil onto the pieces!
- HEAT a large cast iron pan (or saucepan) over medium-high heat and add avocado oil while the chicken is cooking.
- COOK the onions, mushrooms, and celery for about 5-7 minutes until soft—season with salt and pepper.
- ADD the air fryer chicken to your cast iron and mix with the cooked vegetables.
- POUR in the prepared sauce and let it come to a boil. Simmer for 1-2 minutes until the sauce is thickened. Then turn off the heat.
- SERVE over cauliflower rice and add the scallions, cilantro, sesame seeds, and red pepper flakes (if you like a little heat!) on top.