Ground Chicken Stir-Fry
This ground chicken stir-fry is an easy meal you can throw together for a sweet and spicy midweek dinner.
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Servings: 4
Calories: 311kcal
Equipment
- Skillet or wok
Ingredients
- 1 tablespoon plus 1 teaspoon neutral oil
- 1 pound ground chicken
- 1 shallot, peeled and diced
- 1 bell pepper, trimmed, seeded, and sliced into strips
- 2 heads baby bok choy, trimmed and roughly chopped
- 8 ounces cherry or grape tomatoes, halved
- 1 jalapeńo or Thai chili pepper, trimmed and sliced into rounds, optional
- 12–15 Thai basil leaves, torn, plus more for serving
- Salt to taste
Sauce:
- ¼ cup light soy sauce
- ¼ cup sriracha
- 1–2 tablespoons honey (more or less to taste)
- 1 tablespoon chili oil (optional)
- 2 teaspoons fish sauce
- 1 lime, juiced
For serving
- Cooked white rice
- Fried eggs
Instructions
Cook the chicken:
- Heat 1 tablespoon neutral oil in a wide skillet. Add the chicken and cook for 12–15 minutes, breaking it up as it cooks, until browned and cooked through. Season with salt and transfer to a plate.
Sauté the vegetables:
- Add 1 teaspoon neutral oil to the skillet. Add the shallot and bell pepper. Cook for 5–6 minutes, turning often, until they soften. Season lightly with salt.
- Add the light parts of the bok choy, tomatoes, and jalapeńo. Sauté for 5 minutes. Add a pinch of salt.
Make the sauce:
- Whisk together all the ingredients for the sauce. Taste and adjust according to your preference.
Finish the chicken:
- Return the chicken to the skillet and toss to combine. Pour in the sauce and bring to a boil. Add the Thai basil leaves and the leafy green parts of the bok choy. Stir to combine. Reduce the heat to low and continue stirring for 2–4 minutes to reduce the sauce a bit. If the sauce reduces quickly, add a few splashes of water as needed. Taste and season. Turn off the heat.
To serve:
- Spoon the chicken onto a serving platter and garnish with more Thai basil leaves. Enjoy!
Nutrition
Calories: 311kcal | Carbohydrates: 15g | Protein: 29g | Fat: 17g | Sodium: 1791mg | Fiber: 5g | Sugar: 8g | Vitamin C: 238mg
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