Ground Chicken & Vegetable Stir Fry, easy one pan dinner! Healthy, quick, low-carb, high-protein.

Ingredients

• 1 lb Ground Chicken (lean, preferably 93% lean)
• 2 cups Mixed Vegetables (e.g., sliced bell pepper, shredded carrots, broccoli florets, snap peas)
• 2 cloves Garlic (minced)
• 1 tbsp Ginger (fresh, grated)
• 3 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Sesame Oil (toasted, for flavor)
• 1 tbsp Rice Vinegar (adds brightness)
• 1 tbsp Honey (balances saltiness)
• 1 tsp Cornstarch (mixed with 2 tbsp water to slurry)
• 2 tbsp Vegetable Oil (high‑smoke‑point oil for stir‑frying)
• 2 stalks Green Onions (sliced, for garnish)
• 1 tsp Sesame Seeds (toasted, optional garnish)

Instructions

1. Prep the Sauce

   In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and the cornstarch slurry (cornstarch mixed with 2 tbsp water). Set aside.

   Time: PT5M

2. Prep Vegetables & Aromatics

   Slice bell pepper, shred carrots, cut broccoli into bite‑size florets, and trim snap peas if using. Mince garlic and grate ginger. Slice green onions for garnish.

   Time: PT5M

3. Cook Ground Chicken

   Heat 1 tbsp vegetable oil in the wok over medium‑high heat. Add ground chicken, breaking it up with the spatula. Cook until no longer pink, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium‑high

4. Stir‑Fry Vegetables

   Push the cooked chicken to one side of the wok. Add remaining 1 tbsp oil, then add garlic, ginger, and the mixed vegetables. Stir‑fry for 3‑4 minutes until vegetables are crisp‑tender.

   Time: PT4M

   Temperature: Medium‑high

5. Combine & Finish with Sauce

   Stir the chicken and vegetables together, then pour the prepared sauce over the mixture. Toss continuously for 2‑3 minutes until the sauce thickens and coats everything evenly.

   Time: PT3M

   Temperature: Medium

6. Plate and Garnish

   Remove from heat. Sprinkle sliced green onions and toasted sesame seeds on top. Serve immediately over steamed rice or in lettuce cups.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

22 g

Fat

12 g

Fiber

4 g