Ground Chicken and Vegetable Stir Fry (Edit recipe)

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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.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

1.5 Tbsp Avocado Oil, (or any neutral oil)
1 lb Ground Chicken
Salt, to taste
Black Pepper, to taste
1/2 tsp Onion Powder
1 Zucchini, medium, chopped (about 1 cup)
8 oz Crimini Mushrooms, chopped (about 2 cups)
1 Carrots, large, cut into matchsticks (about 1 cup)
1/2 cup Edamame (soybeans), shelled
2-3 Green Onion (Scallion), sliced, divided in white and green parts
1 Tbsp Sesame Seeds, more or less to taste

For the Stir Fry Sauce

1/4 cup Low Sodium Soy Sauce
1/4 cup Water
1 Tbsp Rice Vinegar
1 Tbsp Sesame Oil
1/2 Tbsp Brown Sugar, packed
3 cloves Garlic, minced
2 Tbsp Lime Juice, fresh
1/2 tsp ground Ginger
1 tsp Sriracha, or more for spicier
1/2 Tbsp Cornstarch

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Process

Cook Mode

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

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.