Ground Chicken Stirfry
This ground chicken stirfy is a super-quick meal ready in under 20 minutes, and every bite is packed with tender ground chicken, bell peppers, and zucchini in a sweet and savory sauce.
Servings: 4
Calories: 373kcal
Ingredients
Stirfry
- 1 lb ground chicken breast
- 2 tablespoon olive oil
- 1 zucchini quartered
- 1 red bell pepper sliced thin
- 2 tablespoon dry shallots
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Sauce
- ⅓ cup soy sauce
- 2 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoon sesame oil
- 2 tablespoon honey
- 2 tablespoon brown sugar
- 1 teaspoon ginger powder
- 1 tablespoon garlic paste
- ½ teaspoon black pepper
- 3 tablespoon cold water
- 2 tablespoon cornstarch
Instructions
- Combine the soy sauce, rice vinegar, sesame oil, honey, brown sugar, ginger powder, garlic paste, and black pepper in a small bowl and set aside.
- In a large skillet over medium heat, cook the ground chicken, dry shallots, salt, pepper, garlic powder, and onion powder until the chicken is no longer pink. Then, drain the mixture and set it aside.
- Heat the olive oil in the same pan over medium heat. Then, cook the bell peppers for 2 minutes. Next, add the zucchini, season with salt and pepper, and cook for another 3 to 4 minutes, stirring occasionally.
- Add the ground chicken and sauce to the pan and stir well. Then, make a slurry of the cornstarch and water and add it to the pan. Simmer, stirring occasionally for 2 to 3 minutes until the sauce thickens. Enjoy!
Video
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Freeze for up to 3 months in an airtight, freezer-safe container.
- Defrost overnight in the fridge if frozen. Then, reheat the entire dish in a saucepan or skillet over medium-low heat. You can also microwave individual portions at 1-minute intervals.
- Stop cooking the ground chicken as soon as it's cooked through. Because it has very little fat, it can get rubbery and tough very quickly.
- Cook the vegetables until they're tender but not mushy. Crisp-tender is the sweet spot for the best flavor and texture. They cook faster than you think!
- Be sure to use a large, spacious skillet so that nothing is crowded, allowing your food to cook evenly.
- Mix the stirfry very well when you add the cornstarch slurry to ensure even, uniform, and maximum thickening.
Nutrition
Calories: 373kcal | Carbohydrates: 30g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1869mg | Potassium: 903mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1033IU | Vitamin C: 49mg | Calcium: 42mg | Iron: 2mg
