Description
Skip the takeout and whip up this Ground Chicken and Zucchini Stir Fry in less time than delivery! Quick, healthy, and so much tastier than anything from a paper carton.
Ingredients
Scale
- 1 lb (450g) ground chicken
- 2 medium zucchini (about 1 lb/450g), diced into ½-inch pieces
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced (white and green parts separated)
- ¼ cup (60ml) low-sodium soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- ¼ teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
Instructions
- Mix soy sauce, honey/brown sugar, rice vinegar, and sesame oil in a small bowl to create your sauce. Prepare cornstarch slurry in a separate bowl. Chop all vegetables and have them ready.
- Heat a wok or large skillet over high heat. Add half the oil and cook ground chicken for 4-5 minutes until no longer pink and starting to brown. Season with salt and pepper. Transfer to a plate.
- Return wok to high heat and add remaining oil. Add white parts of green onions, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- Add diced zucchini and stir-fry for 2-3 minutes until bright green and crisp-tender.
- Return chicken to the pan. Add red pepper flakes if using. Pour in sauce mixture and bring to a bubble.
- Add cornstarch slurry and stir continuously as sauce thickens, about 1 minute.
- Remove from heat and garnish with green parts of scallions.
- Serve immediately over rice, cauliflower rice, or noodles.