Sesame Ground Chicken Stir-Fry with Vegetables

Course: Main Dish

Cuisine: American, Fusion

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 545kcal

Author: Jazzmine Woodard

Quick and simple Asian-inspired chicken and veggie skillet with sweet, spicy, savory, and umami flavors!

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Equipment

Ingredients

4 tablespoons cooking oil divided
2 pounds ground chicken
4 tablespoons sesame oil divided
4 tablespoons soy sauce or liquid aminos, divided
2 teaspoons garlic powder
teaspoon onion powder
1 ½ teaspoon ground turmeric
1 ½ teaspoon dried basil
1 teaspoon black pepper
½ teaspoon white pepper
sea salt to taste
1 pound green beans
1 pound carrots
8 ounces baby bella mushrooms
1 bell pepper
½ onion
1 serrano pepper
3 tablespoons honey
6 tablespoons sesame seeds

Instructions

Cook the Chicken: Heat two tablespoons of cooking oil in skillet or saute pan over medium-high heat until shimmering, then add chicken to pan. Break up chicken so that it is spread out throughout the pan, then add in two tablespoons sesame oil, two tablespoons soy sauce, garlic powder, onion powder, turmeric, dried basil, black pepper, white pepper, and sea salt. Allow chicken to brown undisturbed for five minutes, then turn and stir to incorporate the spices and cook for another five minutes or until coked through.
4 tablespoons cooking oil, 2 pounds ground chicken, 4 tablespoons sesame oil, 4 tablespoons soy sauce, 2 teaspoons garlic powder, teaspoon onion powder, 1 ½ teaspoon ground turmeric, 1 ½ teaspoon dried basil, 1 teaspoon black pepper, ½ teaspoon white pepper, sea salt
Prep and Cook Vegetables: While the chicken cooks, slice the green beans into ⅓-inch rounds, dice the carrot, mushrooms, bell pepper, and onions, and thinly slice the serrano pepper.
1 pound carrots, 1 pound green beans, 8 ounces baby bella mushrooms, 1 bell pepper, ½ onion, 1 serrano pepper
Remove chicken from pan and add remaining cooking oil with diced onion and carrot. Cook for about four minutes or until onion begins to turn translucent and fragrant, then stir in bell pepper, serrano pepper, and green beans.
Continue cooking vegetables until carrots are slightly softened (about six minutes), then add in mushrooms, remaining soy sauce and sesame oil, salt, and white pepper, and cook for five more minutes.
Finish and Serve: Reduce heat to medium, then add chicken back to pan and toss to incorporate with the vegetables. Cook for a few more minutes to reheat the chicken, then remove from heat, drizzle in honey, and stir one more time to evenly coat everything. Sprinkle sesame seeds over top and serve.
3 tablespoons honey, 6 tablespoons sesame seeds

Notes

Preparation

Letting the chicken cook undisturbed for a while before turning it allows it to develop a nice crust.

Modifications

Feel free to change up the veggies you use in this dish to suit your preferences and goals. Broccoli, bok choy, and cabbage are great options. Whatever you choose to use, I recommend fresh veg for the most satisfying crunch.

You can switch up the protein here to ground turkey for similar macros, or lean ground beef or pork.

I add a touch of honey to this dish to balance out the flavor profile, but feel free to use other options, including maple syrup, brown sugar, or the zero-sugar sweetener of your choosing.

Storage

Store in an airtight container in the refrigerator for up to five days.

To freeze, cool the stir-fry to room temperature, then transfer to an airtight, freezer-safe container. I recommend dividing it into portions and freezing in individual containers for easier reheating. Keeps for up to two months.

Nutrition