Easy Ground Chicken Stir-Fry with Veggies Recipe
This Easy Ground Chicken Stir-Fry with Veggies Recipe is the perfect solution for busy weeknights when you need a healthy, flavorful meal fast. Loaded with lean protein and fresh veggies, this dish is not only nutritious but also quick to make. Customize it to your taste with different veggies or sauces, and enjoy a delicious, stress-free dinner in just 20 minutes!
Ingredients
- 1 pound ground chicken
- 2 tablespoons sesame oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 red bell pepper thinly sliced
- 1 zucchini thinly sliced
- 1 cup sliced carrots
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce optional
- 1 teaspoon rice vinegar
- 1 tablespoon sesame seeds optional
- Fresh cilantro or green onions for garnish
- Salt and pepper to taste
Nutritional Information (Per Serving):
- Calories: 320 kcal
- Protein: 26g
- Carbohydrates: 18g
- Fiber: 4g
- Sugars: 5g
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 90mg
- Sodium: 800mg
- Potassium: 700mg
- Vitamin A: 120% DV
- Vitamin C: 85% DV
- Calcium: 6% DV
- Iron: 10% DV
Instructions
- Prep your veggies by dicing the onion mincing the garlic, and slicing the bell pepper, zucchini, and carrots.
- In a large clean pan, skillet or wok warm up your sesame oil on low to medium heat. Add the onions and cook for 2 minutes until soft.
- Add the ground chicken to the skillet. Cook for 5-7 minutes breaking it apart with a spatula until fully cooked and browned.
- Stir in the minced garlic and cook for 30 seconds until fragrant. Add the bell pepper zucchini, and carrots, and stir-fry for 5 minutes.
- Pour in the soy sauce hoisin sauce, and rice vinegar. Stir well to coat the veggies and chicken evenly. Season with salt and pepper to taste.
- Garnish with sesame seeds cilantro, or green onions. Serve as-is or over rice or noodles.
Notes
Recipe Tips:
- Use Fresh Ingredients: For the best flavor, use fresh vegetables. If you're short on time, pre-chopped veggies or frozen stir-fry blends can work just as well.
- Make It Low-Carb: Swap the rice or noodles for cauliflower rice or zucchini noodles to keep this dish low-carb and keto-friendly.
- Adjust the Sauce: If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the stir-fry during the final minute of cooking.
- Meal Prep Friendly: This stir-fry stores well in the fridge for up to 3 days. It’s perfect for meal prep—just store in airtight containers and reheat when ready to eat.
- Cook Veggies to Preference: For crunchier veggies, cook them for less time. If you prefer them softer, extend the cooking time by 2-3 minutes.
- Add a Crunch: For extra texture, sprinkle chopped cashews or peanuts on top before serving.