Hey friends!
Looking for a quick and tasty dinner idea? I’ve got you covered!
Today, I’m excited to share my ground chicken and veggie stir fry recipe.
It’s colorful, packed with flavor, and super easy to whip up.
Perfect for those busy weeknights when you need something fast and healthy!
Let’s dive in and get cooking!
Suggestions for Ingredient Substitution
Ground chicken can be replaced with ground turkey, tofu crumbles, or finely chopped mushrooms for a vegetarian option. These alternatives provide similar texture and protein content. Adjust cooking times slightly, as tofu and mushrooms may cook faster than meat.
Zucchini can be substituted with bell peppers, broccoli florets, or snow peas for different textures and flavors. These vegetables maintain the dish’s nutritional profile and cook similarly to zucchini. Cut them into bite-sized pieces for even cooking.
Soy sauce can be swapped with coconut aminos or tamari for gluten-free options. Coconut aminos are slightly sweeter, so reduce the brown sugar if using this alternative. Tamari has a similar flavor profile to soy sauce and can be used in equal amounts. Both options provide the umami flavor essential to the dish.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 55-60 g
- Fat: 30-35 g
- Carbohydrates: 50-55 g
Ingredients
For the stir fry:
- 2-3 green onions (sliced on the bias)
- 1/2 tsp onion powder
- 1 tbsp sesame seeds (toasted for enhanced flavor)
- 1 lb ground chicken (93% lean preferred)
- 1/2 cup shelled edamame
- 1 medium zucchini (cut into 1/2-inch crescent moons)
- 1 large carrot (julienned into thin strips)
- 1.5 tbsp avocado oil
- 8 oz mushrooms (sliced for even cooking)
For the sauce:
- 1/4 cup low-sodium soy sauce (I use Kikkoman brand)
- 1/2 tbsp packed brown sugar
- 2 tbsp lime juice
- 1/4 cup water
- 1/2 tsp ground ginger
- 1 tbsp sesame oil (use Kadoya brand for authentic flavor)
- 1 tbsp rice vinegar
- 3 garlic cloves (freshly minced for best aroma)
- 1/2 tbsp cornstarch
- 1 tsp sriracha (adjust to your spice preference)
Step 1: Cook the Ground Chicken
Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat.
Once the oil is hot, swirl the skillet to ensure it’s evenly coated.
Add the ground chicken, along with onion powder, a pinch of salt, and black pepper.
Use a wooden spoon to break up the chicken and cook until it’s browned, stirring often, for about 3 to 4 minutes.
Once cooked, scoop the chicken into a bowl and set aside, discarding any liquid left in the skillet.
Step 2: Sauté the Vegetables
Add the remaining ½ tablespoon of neutral oil to the same skillet.
Then add the chopped mushrooms, carrots, zucchini, and the white parts of sliced green onions.
Season with a pinch of salt and black pepper.
Cook until the vegetables are softened, about 6 to 7 minutes, stirring often.
If necessary, reduce the heat to medium to avoid overcooking.
Step 3: Prepare the Stir Fry Sauce
While the vegetables are cooking, prepare the stir fry sauce.
In a small bowl, whisk together soy sauce, water, rice vinegar, sesame oil, brown sugar, minced garlic, lime juice, ginger, sriracha, and cornstarch until fully integrated.
Set this sauce aside for later.
Step 4: Combine Ingredients
Once the vegetables are cooked, add the edamame to the skillet and stir to combine.
Next, return the previously cooked chicken to the skillet as well, ensuring it’s well mixed with the veggies.
Step 5: Add Sauce and Finish
With the heat set to medium-high, pour the stir fry sauce over the vegetables and chicken in the skillet.
Cook for 2 to 3 minutes, or until the sauce has thickened.
Finally, add sesame seeds and the green parts of the green onions, stirring them in fully before serving.
Step 6: Serve
Serve the stir fry warm over rice or a side of your choice for a delicious and satisfying meal.
