How do I store and reheat this?

Store this stir fry in an air-tight container in the refrigerator for up to 3-4 days. Reheat in a microwave-safe bowl or in a pan on the stove over medium-low heat.

I don't like ground chicken. Can I use something else?

If you don't want to use ground chicken, I'd recommend using ground turkey instead. Ground beef might work, but we haven't tried it.

What should I serve this with?

We love serving this stir fry with rice. When I'm feeling lazy I just use frozen microwavable rice. It would also be great on its own, with cauliflower rice, or with additional steamed veggies.

Ground Chicken Stir Fry

Name: Ground Chicken Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 pound ground chicken; 1/4 teaspoon ground ginger; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon coriander; 3 green onions, chopped; 1/2 red bell pepper, diced; 8 ounces green beans, trimmed and halved; 1/4 cup soy sauce; 1 teaspoon fish sauce; 1 teaspoon honey; 2 teaspoons sriracha; 2 cloves garlic, minced; 1 cup water; 2 eggs, whisked; 1/4 cup fresh basil leaves

Description

This ground chicken stir fry is quick, easy, flavorful, and perfect for meal prep. It has subtle Thai vibes with ground chicken, veggies, and basil. It's the perfect weeknight meal.

Ingredients

Scale

1 pound ground chicken

1/4 teaspoon ground ginger

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon coriander

3 green onions, chopped

1/2 red bell pepper, diced

8 ounces green beans, trimmed and halved

1/4 cup soy sauce

1 teaspoon fish sauce

1 teaspoon honey

2 teaspoons sriracha

2 cloves garlic, minced

1 cup water

2 eggs, whisked

1/4 cup fresh basil leaves

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Instructions

Add ground chicken, ground ginger, onion powder, garlic powder, chili powder, cumin, and coriander to a large pan over medium heat and cook until the chicken is no longer raw, about 5 minutes.
Add green onions, red pepper, green beans, soy sauce, fish sauce, honey, sriracha, garlic, and water to the pan and stir to combine. Cover with a lid and cook for 15 minutes, until the sauce has cooked down slightly and the vegetables are tender.
Scoot the contents of the pan to one side and add the eggs to the other side. Cook the eggs, stirring constantly, until lightly scrambled, then mix them in with the other ingredients.
Add the basil to the pan and cook until wilted, a minute or two. Then serve immediately—we love ours on top of rice.

Notes

Nutritional information is only an estimate.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1/4 of recipe
Calories: 248
Sugar: 5.4 g
Sodium: 1285.4 mg
Fat: 11.8 g
Carbohydrates: 10.3 g
Protein: 26.4 g
Cholesterol: 189.3 mg