Description
This ground chicken stir fry is a quick, 30-minute weeknight meal featuring veggies, ground chicken (mince), and an outrageously delicious, sweet-and-salty Asian sauce served over rice.
Ingredients
Scale
- 500g/ 1lb ground chicken (mince)
- 300g/ 10.5 oz snow peas, halved
- 1 red capsicum (bell pepper), chopped
- 4 spring onions, chopped
- 2 cups (250g/ 8.8 oz) fresh bean sprouts
Asian Sauce:
- 3/4 cup chicken broth
- 1/3 cup soy sauce
- 1/4 cup hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, minced
- 2 tablespoons arrowroot or cornflour
Instructions
- Heat avocado oil in a large skillet or wok over medium-high heat, then add the ground chicken and cook for 3 to 4 minutes, breaking it into small chunks as it cooks.
- Add the snow peas, capsicum (bell pepper), and spring onions. Cook for another 3 to 4 minutes or until the chicken is no longer pink.
- While the chicken and veggies are cooking, whisk together the sauce ingredients (broth, soy sauce, hoisin sauce, rice vinegar, sesame oil, fresh ginger, and arrowroot starch) in a jug.
- Pour the sauce over the chicken and veggies in the skillet and continue cooking for 4 to 5 minutes, or until the sauce thickens.
- Serve the chicken and vegetables over prepared rice with a sprinkle of sesame seeds. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop with a splash of water.
- Freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dinner
- Method: Stir fry
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 recipe (without rice)
- Calories: 344
- Sugar: 7.5g
- Fat: 15.9g
- Carbohydrates: 20.9g
- Fiber: 4.7g
- Protein: 31.3g