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How to make easy and delicious italian asian chicken stir fry

    I was in the mood to make a white wine lemon butter sauce, but then I found some water chestnuts and remembered the fun chicken stir fry I sometimes like to make, so I used ingredients from both. It turned out great! I hope you like it.


  • 4 Chicken thighs - skinless and boneless
  • 3 celery stalks - cut into ½ pieces
  • 2 shallots - cut into very thin circles
  • 4 cloves of garlic - rough dice
  • 2 cans of water chestnuts
  • 2 tbsp avocado oil (Grapeseed, canola, or another high smoke point oil is also acceptable)
  • 2 tbsp EVOO
  • 1 cup of chicken stock
  • 1 lemon Juice
  • 2 tbsp butter
  • 1 tbsp soy sauce (ex: Tamari) 
  • 1 tbsp dried dill (2-3x if fresh dill available)
  • 1 tbsp dried basil (4-5 leaves if fresh is available)
  • 1 tbsp crushed red pepper
  • Celery leaves (Optional) 

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    I used a cast iron skillet for this recipe to prepare this chicken stir fry, which I highly recommend for an even heat so you can grill the chicken nicely and retain moisture. I am sure you can get similar results with a wok.

Drain the water chestnuts and place them in a bowl. Mix with soy sauce (I use soy sauce) and rest.

Season chicken thighs with salt and pepper. Don't be afraid to season it, because that makes delicious chicken different. When you roast chicken, a large portion is lost in the pan.

Heat cast iron until slightly smoking. This is very important for both properly cooking chicken and sautéing vegetables.

Add the avocado oil and heat for another minute. It ran into the pan quickly and the pan was easy to smoke again.

Put the chicken in the pan, away from you. Don't move them around in the pan. They are released when burned. Bake 3-4 minutes per side. I like to cook the pink a little and finish it at the last minute after the sauce is in the pan. 

Remove and cool for 5 minutes while preparing vegetables and sauce. Once cool, cut the chicken into bite-sized pieces and set it aside.

While the heat is still turning, add the EVOO and immediately add the celery. EVOO has a much lower smoke point, so you shouldn't heat it in a scorching cast iron skillet. On the other hand, it adds flavor to vegetables, which is why I use it.

Immediately add the celery and saute until fragrant. Add the shallots after a few minutes. Then add the garlic after a few minutes. Sauté for a few minutes until the garlic is slightly browned.

At this point, you want to stop the garlic from browning by adding liquid. Deglaze with white wine and scrape the soup out of the pot. After a minute, to allow most of the alcohol to boil off, add the chicken stock and simmer over high heat for a few minutes. Depending on how fast it reduces, you may want to reduce the heat to medium.

While reducing, use a mortar and pestle to grind the dill, basil, and crushed red peppers. It's not strictly necessary, but I like it to release more flavor from the dried herbs and spread the heat evenly throughout the dish. Add the sauce. Also, add chopped celery leaves.

Water chestnuts can be added at this point. These don't take long to cook, so I waited until very late to add them.

When the sauce has thickened enough to leave marks with a spatula, squeeze the lemon. After another minute, add slices of butter to finish the sauce. When it's melted, add the chicken nuggets to finish.

Cook for another minute or two, until the chicken is cooked through, the sauce is thick and everything is well coated. A little Italian, a little Asian, and it was fun.

Enjoy Your Italian Asian Chicken Stir Fry
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