Easy Asian Chicken

Easy recipes are my jam. Anything that I can make without following a thousand instructions will win my heart over time and time again. That is what you will find on PCE. Easy, quick recipes that are also very tasty! This easy asian chicken is great with cauliflower rice / white rice. This recipe is also wonderful leftover for meal prep! Feel free to add more veggies to this as well. Onion would be a great addition. As well as carrots and broccoli. This recipe is THAT easy and SO flexible.

Easy Asian Chicken Recipe

Notes: You can certainly leave your chicken marinated over night or for 30 mins – 1 hour. The longer it sits, the more the flavors are infused. Recipe makes 4 servings unless you have a very hangry firefighter husband! I would double if you want meal prep / leftovers.

Recipe Ingredients:

  • 1 Green Bell Pepper (or red/orange)
  • 2 -3 Cloves of Garlic
  • 2 lbs of chicken
  • Ponzu sauce
  • Light soy sauce or coconut aminos
  • 1 Lime
  • Fresh or ground Ginger optional
  • Salt and pepper to taste

Recipe Instructions:

  • Cut chicken and peppers into 1/2 – 1 inch strips. Mince cloves of garlic (and fresh ginger if you’d like). Add all three things into a gallon bag or large Tupperware. Add 1/4 cup of Ponzu, 1/4 cup of light soy sauce and juice of one lime. You can add more ponzu / soy sauce as needed here. Then, add salt and pepper to taste. Mix well and store over night in the fridge or leave in the fridge for however long that you can. When you are ready to cook, heat pan with sesame oil (I swear this makes it extra yummy!) and add your marinated goods. Cook until chicken is 165 degrees. I make sure to cook up until all of my peppers are nice and brown. I love to use a grill pan here but you could cook in a regular pan, in the oven, IP etc. Enjoy!

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