Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Ground Chicken Stir-Fry
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 475
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 98 milligrams
- Sodium
- 1042 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 5 grams
- Sugar
- 14 grams
- Protein
- 27 grams
This vibrant, one-pan chicken and vegetable stir-fry is a healthy weeknight dinner that doesn't compromise on flavor or texture. A quick and simple Chinese cooking technique called "velveting" is used to prepare the chicken, ensuring every bite is incredibly juicy and succulent. The recipe is packed with an array of nutrient-rich vegetables like napa cabbage, red bell peppers and snow peas, providing a fantastic boost of vitamins and antioxidants. Aromatics such as ginger, garlic and basil infuse the dish with lively heat and a fresh flavor profile. Served over fluffy white rice, this wholesome meal comes together in less than 30 minutes.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 475
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 98 milligrams
- Sodium
- 1042 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 5 grams
- Sugar
- 14 grams
- Protein
- 27 grams
Ingredients
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Directions
- Add the chicken, baking soda, salt, 1 tablespoon of the avocado oil and 2 tablespoons of water to a medium bowl. Mix vigorously with a fork until the mixture has a smooth and sticky, paste-like consistency, about 1 minute. Set aside.
- Stir together the soy sauce, mirin, honey, ginger, sesame oil and garlic in a small bowl. Set aside.
- Heat 1 tablespoon avocado oil in a large nonstick skillet over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until slightly softened and turning brown on the edges, about 3 minutes. Add the cabbage and snow peas and cook until just slightly softened, about 1 minute. Transfer the vegetables to a medium bowl.
- Add the remaining 1 tablespoon avocado oil to the skillet. Add the ground chicken mixture and spread into an even layer. Cook, without stirring, until beginning to brown underneath, about 2 minutes. Add the soy sauce mixture and cook, breaking up the chicken into small pieces and tossing it with the sauce, until most of the liquid has evaporated, about 3 minutes.
- Add the vegetables back to the skillet and toss together gently until they are coated in the sauce and the cabbage is wilted. Turn off the heat. Add the basil and toss gently until the leaves just begin to wilt.
- Add 1/2 cup of rice to each of 4 bowls and divide the stir-fry among the bowls.
