Colorful Ground Chicken Stir-Fry Recipe Is Delicious & Nutritious (30 Minutes) by Terri Kendrick

One night recently, I wanted to make something new for dinner but didn’t feel like going to the grocery store yet again (sigh!). In my online search, using the main ingredients I had on hand, this colorful Asian recipe caught my eye. I love a good stir-fry recipe because aside from chopping, they’re usually quick and easy – and you only have to wash one pot!

Taking into consideration the ingredients I had in the fridge and pantry and our preferences (like my husband can’t eat sesame seeds and I’m not a fan of red pepper), I made a few minor modifications and whipped up this yummy dinner in a little over 30 minutes.

My husband pronounced this newfound, high-protein recipe a keeper! And the healthy portion of leftovers also saved me from making lunch the next day. Score! 

You can make a lot of substitutions with this recipe: coconut aminos for soy sauce, canola oil for sesame oil, brown sugar for honey, fresh grated ginger for ground (use an extra teaspoonful) and practically any vegetable you choose (just adjust cooking time based on how quickly the particular vegetable cooks). You can also use frozen  vegetables; however, the liquid created may dilute your brown sauce. You can also add 1 tablespoon of sesame seeds to the sauce and for those who like their stir-fry to pack a punch, add 1/4 teaspoon (or more) of red pepper flakes.

Serve this Asian chicken stir-fry recipe over rice, quinoa or in iceberg lettuce cups.

Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Brown Sauce

• 1/3 cup soy sauce
• 1/3 cup water
• 3 cloves minced garlic (or 3 teaspoons jarred garlic)
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• 1/2 tablespoon cornstarch

Chicken

• 1 tablespoon sesame oil
• 1 pound lean ground chicken (or ground turkey)
• 1/2 teaspoon garlic powder or garlic salt (use less salt if you use garlic salt)

Vegetables

• 1 tablespoon sesame oil
• 1 cup sliced carrots
• 1 cup chopped white onion
• 1 cup chopped bell pepper
• 1 cup trimmed and halved green beans

Here's how to make it: 

1. Mix all the ingredients for the brown sauce and set aside.
2. Place a large pan, pot or wok on medium heat and add the sesame oil to the pan. Once the oil is hot, crumble the chicken in the pan, season with garlic powder, salt and pepper and cook the chicken, stirring often, until it is no longer pink. Remove the chicken from the pan but keep the burner hot.
   
3. Add more sesame oil to the pan and pour in the vegetables. Cook them until they are tender, about 8 to 9 minutes. (Chop all your vegetables into smallish pieces for quicker cooking. Water chestnuts would also be a good addition to the vegetables.)
   
4. Add the chicken back to the pan with the vegetables. Decrease the temperature to low and pour in the sauce. Stir just until the sauce thickens. Garnish with cashews or slivered almonds, more sesame seeds or green onions.
   

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