Description
A high-protein, macro-friendly meal that is perfect for busy weeknights. This one-pan wonder combines lean ground chicken with vibrant, crisp vegetables like broccoli, carrots, and bell peppers, all tossed in a savory, umami-rich ginger-garlic sauce. It is naturally low-carb and keto-friendly, providing a satisfying, nutrient-dense dinner that helps you stay on track without sacrificing flavor or quality.
Ingredients
1 lb ground chicken
2 tablespoons olive oil
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
2 cups broccoli florets
1 large carrot, sliced thinly
1 bell pepper, chopped
1/4 cup soy sauce or coconut aminos
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
Instructions
Heat olive oil in a large skillet or wok over medium-high heat.
Add minced garlic and ginger, sautéing for 1 minute until fragrant.
Add ground chicken to the pan, breaking it apart with a wooden spatula, and cook until fully browned and no pink remains.
Push chicken to the sides of the pan and add the harder vegetables (broccoli and carrots).
Cook vegetables for 3-4 minutes until tender-crisp.
Whisk together soy sauce, honey, rice vinegar, and sesame oil, then pour over the chicken and vegetables.
Stir in the cornstarch mixture and cook for 1-2 minutes until the sauce thickens and glazes the ingredients evenly.
Remove from heat and serve immediately.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator.
For extra heat, add a pinch of red pepper flakes during the aromatics stage.
You can swap ground chicken for ground turkey if preferred.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-Inspired