My favorite meal on a busy school night is quick, healthy, and forgiving when I forget to add an ingredient (sometimes a homework emergency gets me off my cooking game). Feel free to substitute whatever veggies your family likes and stir-fry until tender but still crisp.
Ground Chicken Stir Fry meets all these criteria. The protein and veggies provide a nutrient-packed meal to recharge tired brains. It’s gluten, grain, soy, and dairy free as long as you use coconut aminos in place of traditional soy sauce.
- 2 tbs Sesame Oil
- 1 lb Ground Chicken
- 2 cups Broccoli Florets
- 2 cups Baby Bok Choy, sliced
- 1 Red Bell Pepper, sliced
- 4 Scallions, chopped
- 1/2 cup Coconut Aminos
- 2 tbs Rice Vinegar
- 1 tsp Ginger, grated
- 1 clove Garlic, minced
- 2 tbs Swerve (or other) sweetener
- 1 tsp Arrowroot Powder
- Heat oil in a large skillet over medium-high heat. Add the chicken and cook until browned. Remove from pan and set aside.
- Add broccoli to pan, cook about 3 minutes. Next add bell pepper and cook 2 more minutes, finally add bok choy and scallions and cook a few more minutes until vegetables soften.
- Meanwhile, make the sauce by combining all ingredients in a small saucepan over medium-high heat. Whisk well to break up the clumps of arrowroot powder. Cook until the sauce thickens.
- Add chicken back to pan and pour sauce over the stir-fry. Toss to combine and serve.