Ground Chicken Stir-fry

This easy and healthy ground chicken stir-fry is veggie packed and ready in less than 30 minutes. Made with a sweet and savory teriyaki sauce that is gluten free and super easy to whip together. This meal is perfect for busy weeknights and food prep!

Course dinner

Cuisine American, Asian

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 358kcal

Author Sara

Equipment

1 12" skillet

Ingredients

Chicken and Veggies

3 tbsp. extra-virgin olive oil or avocado oil, divided
1 lb. ground chicken
2 cups broccoli florets, chopped
1 red pepper, sliced
1 cup large carrots, sliced on the diagonal
2 garlic cloves, minced
1 tsp. fresh ginger, minced or grated (or ¼ tsp. ground ginger)
⅓ cup raw cashews

Teriyaki Stir-fry Sauce

½ cup chicken bone broth or water
½ cup coconut aminos
1 tbsp. honey
2 tsp. toasted sesame oil
2 tbsp. arrowroot starch (tapioca or cornstarch also work)

Instructions

Add 1 tablespoon of oil to a large skillet and heat over medium heat. Add the ground chicken and break up as it cooks. Cook until no longer pink, stirring frequently. Remove cooked chicken from skillet and set aside.
Add the remaining 2 tablespoons of oil to the skillet and turn heat to medium-high. Allow oil to heat up and then add the veggies. Cook, stirring frequently, until tender yet slightly crisp. Mix in the garlic and ginger during the last minute or so.
While the veggies are cooking, whisk together the bone broth, coconut aminos, honey and toasted sesame oil. In a separate, small bowl, make a slurry by mixing the arrowroot starch with 2 tablespoons of cold water.
Once the veggies have cooked, return the cooked ground chicken to the skillet. Pour the teriyaki sauce and the slurry over the veggies and chicken. Turn heat to low and simmer for 3-5 minutes, or until the sauce has slightly thickened. Lastly, mix in the cashews (if using) or sprinkle on top when serving.
Serve over your favorite rice, rice noodles, or as a lettuce wrap. Enjoy!

Notes

A 12" skillet is recommended to provide enough room for the veggies to quickly sear and evenly cook. Cast iron skillets are my favorite.
Bone broth is recommended for the teriyaki sauce as it adds more flavor and has tons of health benefits. If you don't have any on hand, you can use water (tip: freeze bone broth in large ice cube trays so you always have some on hand).
Cashews are optional. If you add some, I recommend toasting your cashews, but raw is still a great choice.
This makes enough for 4 good-sized servings. You can get 6 servings if on the smaller side, or serving to kids as well.

Nutrition