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Asian-Inspired Crispy Chicken Stir Fry

Prep Time:

25 mins cook time 30 mins

Cook Time:




About the Recipe


  • 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


  • scallions thinly chopped

  • cilantro chopped

  • sesame seeds

  • red pepper flakes


  • 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.

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