Recipe courtesy of Danielle Alex

Leftover Vegetable and Ground Chicken Sauté

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 to 3 servings
This dish is great for a few reasons: it’s quick, easy and puts to use vegetable scraps that many people tend to throw away. Cooking the ground chicken is effortless and by adding peeled and chopped vegetable scraps, you are sure to get great flavor, tons of nutrients and a variety of textures.



  1. Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil, the bell peppers and the asparagus and cook, stirring occasionally, until the peppers are fragrant and still firm, 2 to 3 minutes. Add the broccoli stems and onions and cook, stirring occasionally, until the onions start to soften and become translucent, 1 to 2 minutes. Transfer the vegetables to a medium bowl and set aside.
  2. Put the remaining 1 tablespoon oil, half of the scallions (about 1/2 cup) and the ginger in the same skillet. Cook, stirring occasionally, until the ginger is fragrant, about 2 minutes. Add the garlic and cook, stirring frequently, until the garlic is fragrant but doesn’t burn, 30 seconds to 1 minute. Add the ground chicken and cook, breaking up the chicken into chunks with a wooden spoon while stirring continuously, until the chicken is browned and cooked through, 4 to 5 minutes.  
  3. Whisk the chicken stock, tamari, sesame oil, agave, and cornstarch in a small bowl until smooth. Add the mixture to the skillet and cook, stirring frequently, until the sauce thickens, 3 to 5 minutes. Stir in the cooked vegetables and cook until heated through, 1 to 2 minutes. 
  4. Sprinkle with the remaining chopped scallions (about 1/2 cup) and the sesame seeds. Serve over steamed rice or grains.