Ground Chicken + Veggie Stirfry

I love a yummy ground chicken dish and what better way to have it with veggies and a bowl of steamed white rice?

Watch video HERE.

INGREDIENTS—

• 1 lb ground chicken

• 1 medium zucchini; cut into 1/2” pieces

• 1 small red bell pepper; cut into bite sized pieces

• 1 pack Baby Bella mushrooms; quartered

• 3-4 cloves garlic minced

• 4-5 green onion stems; sliced, separating green from white

• 1 tbsp oyster sauce

• 1 tbsp dark soy sauce

• 1 tbsp Chinese cooking wine

• 2 tbsp low sodium soy sauce

• 2 tsp brown sugar or regular sugar

• 1/4 cup water

• 1tbsp cornstarch

• Pinch of salt

• Black pepper

DIRECTIONS —

1. Wash and cut zucchini, bell pepper and mushrooms. Set aside on plate.

2. Minced 3-4 cloves garlic, slice green onion and separate whites from the green. Set aside on plate.

3. To a small mug or bowl, add 1 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tbsp chinese cooking wine, 2 tbsp low sodium soy sauce, 2 tsp brown sugar or regular sugar, 1/4 cup water, 1tbsp cornstarch, pinch of salt, black pepper, mix and set aside.

4. Preheat a large skillet over high heat, once hot, add a generous amount of avocado oil. Add in half of the garlic and half of the white parts of the green onion. Stir fry until fragrant and immediately add in ground chicken. Break it apart and cook until browned and cooked through. Remove from pan and set aside.

5. Turn heat down to medium-high. Add in a touch more avocado oil and the remaining half of the garlic/white parts of green onion. Stir fry until fragrant and add in all of the chopped veggies. Spread it out and don’t touch for 2 minutes. Mix and let it stir fry for about 2-3 more minutes until the veggies are crisp-tender. Add ground chicken back in. Add in the stir fry sauce and mix until sauce becomes thick and bubbly. Continue to simmer for about 1-2 minutes and turn off heat. Top with green onion and serve with steamed rice!