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