Ground Chicken and Vegetable Stir Fry
Full of flavor, nutritious and delicious, this ground chicken and vegetable stir fry is quick to make. Tender ground chicken, mixed with sautéed mushrooms, zucchini, carrots and edamame, all tossed in a delicious soy-based sauce.
PREP TIME
15 minutes
COOK TIME
20 minutes
INGREDIENTS
22
Serves: 4
Ingredients
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Avocado Oil, (or any neutral oil)
- 1 lb1 lb1 lb Ground Chicken
- Salt, to taste
- Black Pepper, to taste
- 1/2 tsp1/2 tsp1/2 tsp Onion Powder
- 111 Zucchini, medium, chopped (about 1 cup)
- 8 oz8 oz8 oz Crimini Mushrooms, chopped (about 2 cups)
- 111 Carrots, large, cut into matchsticks (about 1 cup)
- 1/2 cup1/2 cup1/2 cup Edamame (soybeans), shelled
- 2-32-32-3 Green Onion (Scallion), sliced, divided in white and green parts
- 1 Tbsp1 Tbsp1 Tbsp Sesame Seeds, more or less to taste
- 1/4 cup1/4 cup1/4 cup Low Sodium Soy Sauce
- 1/4 cup1/4 cup1/4 cup Water
- 1 Tbsp1 Tbsp1 Tbsp Rice Vinegar
- 1 Tbsp1 Tbsp1 Tbsp Sesame Oil
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Brown Sugar, packed
- 3 cloves3 cloves3 cloves Garlic, minced
- 2 Tbsp2 Tbsp2 Tbsp Lime Juice, fresh
- 1/2 tsp1/2 tsp1/2 tsp ground Ginger
- 1 tsp1 tsp1 tsp Sriracha, or more for spicier
- 1/2 Tbsp1/2 Tbsp1/2 Tbsp Cornstarch
For the Stir Fry Sauce
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat 1 tablespoon of neutral oil in large skillet over medium high heat. Once oil is hot, swirl skillet around to evenly coat with oil, then add ground chicken, along with onion powder, pinch of salt and black pepper. Break up chicken with wooden spoon, and cook until brown, stirring often, about 3 to 4 minutes. Once chicken is cooked, scoop it into bowl out of skillet, discarding of any liquid left behind.
- Add the remaining ½ tablespoon of neutral oil to skillet. Then add chopped mushrooms, carrots, zucchini, and white parts of sliced green onions. Add pinch of salt and black pepper, and cook until veggies have softened, about 6 to 7 minutes, stirring often. Reduce heat to medium if needed.
- While vegetables are cooking, put stir fry sauce together. In small bowl, whisk together soy sauce, water, rice vinegar, sesame oil, brown sugar, minced garlic, lime juice, ginger sriracha and corn starch until fully incorporated, set aside.
- Once veggies are cooked, add edamame and stir in.
- Then add previously cooked chicken into skillet and stir in with veggies.
- With heat on medium high, pour stir fry sauce over veggies and chicken. Cook for 2 to 3 minutes, or until sauce has thickened. Then add sesame seeds and green part of green onions, and stir in. Serve warm over rice or side or choice.
Notes
To make this recipe gluten free, use gluten free soy sauce or replace it with lite tamari or coconut aminos.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Nut Free Poultry Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 168 |
| Fat: | 10 g |
| Carbohydrates: | 11 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 606 mg |
| Fiber: | 2 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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