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Alea’s Asian Chicken Skillet

My family loves stir-frys. And I really appreciate how quickly they come together. However, some days I feel like using one pan for rice and another pan for the stir-fry is one pan too many when it comes time to clean up. It’s not because I am lazy… oh who am I kidding? It’s totally because I am lazy!  This recipe combines our favorite Asian flavors in one easy skillet dish.

I used white basmati rice, which cooks in about 20 minutes. If you use a different rice, use one with a similar cooking time. The recipe calls for chicken broth. I make chicken broth in a slow cooker to stretch my grocery budget a little further. If you do not have chicken broth, you can substitute vegetable broth or water.

I added sesame seeds to this recipe. I save money on sesame seeds by buying them from the bulk section of our grocery store. I can buy a pound of sesame seeds for less than the price of a bottle of seeds in the spice section.

Asian Chicken Skillet

Yield – 4 -6 servings

Preparation Time – 15 minutes

Cooking Time – 25 minutes


  • 3/4 lb. chicken cut into bite size pieces
  • 1 small onion, diced
  • 2 celery stalks, thinly sliced
  • 1 cup julienned carrots
  • 1/2 cup bell pepper, diced
  • 4 cloves garlic, mined
  • 1/2 cup rice vinegar
  • 1/2 cup oil
  • 1/2 cup soy sauce ( I use gluten-free soy sauce)
  • 1 cup chicken broth
  • 1/4 cup honey or sugar
  • 3 tablespoons grated ginger (tip for freezing leftover ginger)
  • 1 cup white basmati rice
  • 1/4 cup sesame seeds (optional)
  • 2 cups broccoli, finely chopped


  • Brown chicken in a large skillet with a lid.
  • While the chicken is browning, mix the vinegar, oil, soy sauce, honey, and ginger together in a small bowl.
  • Add the rest of the veggies, except for the broccoli. Add the rice, sesame seeds, sauce, and broth. Cook over a medium-high flame until it reaches a boil.
  • Lower flame, place lid on pan and simmer for 15 minutes.
  • Add broccoli and simmer for an additional 5 minutes or until liquid is cooked off.
  • Let stand for 5 minutes.

I like to serve this on a bed of greens. The sauce from the Asian Chicken Skillet drips down and serves as a dressing for the greens.