Healthy Ground Chicken Stir Fry
Healthy weeknight dinners don’t have to be complicated, or boring. This stir fry is a quick, flavour-packed meal made with lean protein, crisp vegetables, and a savoury stir-fry sauce that comes together in minutes. It’s high in protein, low in fat, and naturally lighter, making it a great option when you want something satisfying without feeling heavy.
Perfect for busy evenings, this dish is versatile, family-friendly, and easy to customize with your favourite vegetables or grains.
Serves: 4 | Prep Time: 10 min | Cook Time: 10 min
Ingredients:
Stir Fry
- 1 lb ground chicken
- ½ cup shredded carrots
- ½ head broccoli, chopped
- 3 oz snow peas
- 8 oz whole water chestnuts, sliced
- 2 green onions, chopped
- Salt and pepper, to taste
Stir Fry Sauce
- ⅓ + ¼ cup coconut aminos
- 1 tbsp lite maple syrup
- 1 tsp sesame oil
- ½ tsp chili garlic sauce
- 2 garlic cloves, minced
- ¼ tsp ground ginger
For Thickening
- ½ tsp tapioca flour
- ½ tsp water
Instructions:
- Lightly spray a pan with nonstick spray and heat over medium heat. Add the ground chicken and cook until browned, breaking it into bite-sized pieces as it cooks.
- While the chicken is browning, prepare the stir-fry sauce. Add all sauce ingredients to a jar with a lid and shake well to combine.
- Chop the broccoli into bite-sized pieces and place in a shallow bowl. Add just enough water to cover the bottom and microwave for 60 seconds to lightly soften.
- Once the chicken is cooked through, add the shredded carrots and broccoli to the pan. Sauté for 3–5 minutes.
- Add the stir-fry sauce, sliced water chestnuts, chopped green onions, and snow peas. Stir to combine and bring to a gentle simmer. Cook for 5 minutes.
- Push the chicken and vegetables to one side of the pan. In a small bowl, mix the tapioca flour and water, then add the slurry to the sauce. Stir until the sauce thickens, then mix everything together to coat evenly.
- Serve topped with extra green onions, toasted sesame seeds, and/or red pepper flakes.
Enjoy on its own, or serve over rice, cauliflower rice, or zoodles!
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This recipe was borrowed from Oh Snap Macros.
