Friday Foodspiration: Ground Chicken Stir Fry


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.


Stir Fry

  • 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


  1. Heat oil in a large skillet over medium-high heat. Add the chicken and cook until browned. Remove from pan and set aside.
  2. 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.  
  3. 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.
  4. Add chicken back to pan and pour sauce over the stir-fry.  Toss to combine and serve.