Name: Stir-Fried Chicken and Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 Tbsp extra virgin olive oil, divided; 1 lb ground chicken breast or lean ground turkey; 2 cups broccoli, chopped (about 1 head); 1 red bell pepper, chopped; ½ cup carrots, sliced thin (about 1-2 large); ½ cup sugar snap peas (or snow peas); ½ yellow onion, sliced thin; 1 Tbsp grated fresh ginger root (or 1 tsp ginger powder); 3 cloves garlic, minced; ¼ cup cashews, salted and roasted, rough chopped; ¼ tsp kosher salt (more to taste); ¼ tsp black pepper (more to taste); ½ cup chicken broth (or chicken stock); ¼ cup low sodium soy sauce (or coconut aminos for a gluten-free option); 2 Tbsp honey; 1 Tbsp rice vinegar; 1 Tbsp cornstarch; 1 Tbsp water; ½ tsp red pepper flakes; 1 tsp toasted sesame oil (optional)

Description

A healthy and colorful stir-fry packed with lean protein and nutritious vegetables, served with a sweet and savory sauce.

Ingredients

Scale

2 Tbsp extra virgin olive oil, divided
1 lb ground chicken breast or lean ground turkey
2 cups broccoli, chopped (about 1 head)
1 red bell pepper, chopped
½ cup carrots, sliced thin (about 1–2 large)
½ cup sugar snap peas (or snow peas)
½ yellow onion, sliced thin
1 Tbsp grated fresh ginger root (or 1 tsp ginger powder)
3 cloves garlic, minced
¼ cup cashews, salted and roasted, rough chopped
¼ tsp kosher salt (more to taste)
¼ tsp black pepper (more to taste)
½ cup chicken broth (or chicken stock)
¼ cup low sodium soy sauce (or coconut aminos for a gluten-free option)
2 Tbsp honey
1 Tbsp rice vinegar
1 Tbsp cornstarch
1 Tbsp water
½ tsp red pepper flakes
1 tsp toasted sesame oil (optional)

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Instructions

In a small bowl, whisk cornstarch and water together until it forms a slurry. Add soy sauce, honey, rice vinegar, and red pepper flakes. Whisk together and set aside.
Heat a large skillet or wok on medium-high heat. Add 1 Tbsp of olive oil. Once hot, add ground chicken, salt, and pepper. Cook for about 5-7 minutes until no longer pink. Remove from the skillet and set aside.
Reduce heat to medium and add remaining olive oil. Add sliced onions and sauté for about 2 minutes until soft.
Add broccoli, red bell pepper, carrots, and sugar snap peas. Sauté for 3-5 minutes for crispy vegetables, or 5-7 minutes for softer ones, stirring constantly.
Add minced garlic and grated ginger, stirring for another 30 seconds until fragrant.
Return the chicken to the skillet and pour the prepared sauce on top. Bring to a gentle boil, stirring for 1-2 minutes until the sauce thickens.
Remove from heat and fold in chopped cashews. Serve over rice or noodles.

Notes

Stir-Fried Chicken and Vegetables is versatile and can be adjusted with different proteins or vegetables based on preference.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 9g
Sodium: 500mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 25g
Cholesterol: 60mg