Ground Chicken Stir Fry
This ground chicken stir fry is loaded with tender chicken, vegetables and savory flavor. A quick skillet dinner perfect for busy weeknights!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 6 servings
Ingredients
- 2 tablespoons canola oil or similar neutral cooking oil, divided
- 2 pounds ground chicken or turkey
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 8 ounces cremini mushrooms super finely chopped
- 2 tablespoons fish sauce divided
- 2 tablespoons low-sodium soy sauce plus more to taste, divided
- ¼ teaspoon red-pepper flakes plus more to taste
- 4 stalks celery thinly sliced, optional
- 1 (12-ounce) bag broccoli slaw
- 4 cloves garlic minced, about 2 tablespoons
- 1 (2-inch) piece of fresh ginger peeled and finely chopped
- 4 green onions thinly sliced, white and light green parts separated from the dark green parts
- 2 tablespoons freshly squeezed lime juice from about 1 juicy lime
- ½ cup chopped fresh cilantro
- ½ cup chopped or torn fresh mint or basil
- For serving: white rice or brown rice
Instructions
- Heat a large, deep saucepan (or a wok) over medium-high heat. Once it’s hot, add the oil. Then, add the chicken, using the back of a spoon to press it into a single layer. Sprinkle with salt and pepper. Let it cook without disturbing it for 3 minutes. You want it to sear.
- Break up the meat into small pieces, stirring so it browns. Add the mushrooms, 1 tablespoon of the soy sauce, 1 tablespoon of the fish sauce, and the red pepper flakes. Cook until the mushrooms completely soften and almost disappear into the meat, about 5 minutes. Transfer to a large plate or bowl.
- Reduce the heat to medium and add the remaining tablespoon oil. Add the celery and cook 1 minute. Then stir in the broccoli slaw and cook until crisp-tender, about 3 minutes more.
- Add the garlic, ginger, and white and light green parts of the green onions. Cook for 1 minute more.
- Return the chicken mixture to the skillet. Stir in the lime juice and remaining 1 tablespoon fish sauce and 1 tablespoon soy sauce.
- Stir in the cilantro, mint or basil, and reserved green onion tops. Enjoy hot with prepared rice.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm gently in a skillet over medium heat or microwave until hot.
Nutrition
Serving: 1(of 6)Calories: 298kcalCarbohydrates: 9gProtein: 29gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 130mgSodium: 879mgPotassium: 1166mgFiber: 2gSugar: 2gVitamin A: 389IUVitamin C: 7mgCalcium: 51mgIron: 2mg
