One Pot Chicken & Veggie Stir Fry

One Pot Chicken & Veggie Stir Fry

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Are you looking for a super simple recipe that takes less than 30 minutes and is kid approved? Look no further! This one was a big hit with my kids, I might need to double the recipe next time! Feel free to swap veggies your kids like, but this combo was really good. The sauces a little savory and a little sweet. It isn’t spicy as written, but if you want to add more heat you can! There is very little chopping of veggies involved, which I appreciate because the prep time is low. I bought pre-sliced mushrooms to make it even easier.

Here is what you will need:

  • Ground Chicken – Lean, I get mine at Aldi
  • Bell Pepper – I used an orange one, any color works
  • Mushrooms – I used white pre-sliced. Shiitake would be delicious!
  • Green Beans – I used French cut green beans so I didn’t have to trim them.
  • Coconut Aminos – for gluten free or reduced sodium soy sauce
  • Brown Sugar Substitute – or just use brown sugar
  • Ginger – I used the tube of ginger
  • Garlic
  • Sriracha
  • Sesame Oil

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

One Pot Chicken & Veggie Stir Fry

Course: DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

182

kcal
Protein

26.9

g
Fat

5.1

g
Carbohydrates

10.3

g

Ingredients

  • 1 lb lean ground chicken

  • 1 orange bell pepper, sliced

  • 1 cup (4oz) green beans, halved

  • 1 x 8 oz pack of sliced mushrooms (any kind works)

  • Stir Fry Sauce
  • 1/4 cup coconut aminos

  • 3 tbsp golden sugar substitute (or brown sugar)

  • 1 tsp ginger paste

  • 3 garlic cloves, minced or smashed

  • 1 tsp sriracha (more or less depending on preference)

  • 1/2 tsp sesame oil

Directions

  • Whisk all sauce ingredients in a small bowl and set aside.
  • Heat a large pan over medium heat. Spray with oil or sprinkle with a little sesame oil. Add ground chicken and break up while cooking through all the way, about 5 min. Drain and move to another plate and set aside.
  • Spray pan again and add peppers, mushrooms, and green beans. Cook for 10-15 minutes or until veggies are crisp tender.
  • Add the ground chicken back to the pan along with the sauce and heat for a minute until heated through.
  • Serve with rice, noodles, cauliflower rice or eat as lettuce wraps.

Notes

  • MFP Entry: Sprinkles and the Smiths One Pot Chicken & Veggie Stir Fry

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