Description
This healthy ground chicken and broccoli stir fry is a quick, flavorful, and nutritious main-course dish featuring lean ground chicken, crisp-tender broccoli, and savory mushrooms in a delicious garlic-ginger sauce. Perfect for busy weeknights, it’s gluten-free, dairy-free, and can be served over rice, cauliflower rice, or roasted potatoes.
Ingredients
Units
Scale
Chicken
- 1 pound ground chicken
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Broccoli & Mushrooms
- 1 tablespoon olive oil or avocado oil
- 8 ounces sliced mushrooms (preferably baby portabello)
- 4 cups broccoli florets
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1/2 cup coconut aminos or low sodium soy sauce
- 1/3 cup water
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground ginger
- 2 teaspoons arrowroot flour (or substitute cornstarch)
To Serve (Optional)
- White rice, brown rice, cauliflower rice, or roasted potatoes
- Fresh chopped parsley or green onions
Instructions
- Cook the Chicken: Add the ground chicken to a large skillet over medium or medium-high heat. Use a spatula to crumble the meat as it cooks. If the chicken starts sticking, add a little oil. Stir occasionally for several minutes until the chicken is no longer pink and cooked through. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove the chicken from the pan and set aside.
- Cook the Mushrooms: Add 1 tablespoon of olive or avocado oil to the same skillet and reduce the heat to medium. Add the sliced mushrooms and sauté, stirring occasionally, for 3 to 5 minutes or until the mushrooms become tender.
- Combine Chicken and Mushrooms: Return the cooked chicken to the skillet with the mushrooms and stir well to combine.
- Steam the Broccoli: Add 1/4 cup water and the broccoli florets to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. If using soy sauce instead of coconut aminos, consider skipping the extra salt as soy sauce is saltier. Mix everything together. Cover the pan and let the broccoli steam for about 3 minutes, until it is softened but still crisp-tender. Let any remaining water evaporate by cooking uncovered for a minute if needed.
- Mix the Sauce: While the broccoli steams, combine the coconut aminos or soy sauce, 1/3 cup water, rice vinegar, sesame oil, minced garlic, chili powder, ground ginger, and arrowroot flour in a jar. Close the lid and shake well until the sauce is thoroughly blended.
- Add Sauce & Finish: Once the broccoli is cooked to your liking, reduce the heat to low. Pour the prepared sauce into the skillet and stir everything together for about 2 minutes, until the sauce thickens and coats the meat and vegetables.
- Serve: Spoon the stir fry into bowls. Serve over rice, cauliflower rice, or roasted potatoes as desired, and top with chopped parsley or green onions if preferred. Enjoy hot!
Notes
- Nutrition info is based on ground chicken; using chicken breast will reduce calories further.
- Adjust salt based on your choice of coconut aminos or soy sauce.
- This stir fry is versatile and can be served with any grain or low-carb base.
- For extra flavor, add red pepper flakes or sesame seeds before serving.
Nutrition
- Serving Size: 1/4 of recipe (approx. 1.5 cups)
- Calories: 240
- Sugar: 3g
- Sodium: 760mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
