Ground Chicken Stir Fry

No ratings yet

If you're looking for the perfect, quick and easy mid week meal that is big on flavour and nutrients, then you need to make this Ridiculously Easy Ground Chicken Stir-Fry. Browned ground chicken and cashews are stirred through flash fried fresh veggies then coated in a drool-worthy sauce. The whole dish comes together in just 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Mains

Cuisine: Asian

Diet: Diabetic, Gluten Free, Low Lactose

Keyword: chicken cashew stir fry, easy dinner recipe, gluten free stir fry

Servings:

Calories: 548kcal

Author: Sarah Bell

Equipment

Wok or large frying pan or skillet
Measuring Cups and Spoons
Chopping Board
Sharp knife
Spatula

Ingredients

1 tablespoon extra-virgin olive oil
500 grams ground chicken breast chicken breast mince
4 spring onions cut into 1 cm pieces
1 small head broccoli cut into small florets
1 cup edamame beans podded
1 red capsicum diced
4 cloves garlic minced
2 teaspoons minced ginger
½ cup cashews

Sauce

2 tablespoons oyster sauce
2 tablespoons tamari
1 teaspoon rice wine vinegar
½ cup chicken stock
2 teaspoons corn flour

To serve

2 cups Jasmine rice

Metric - US Customary

Instructions

Add the rice to a large saucepan and top with water. Use your hand to swirl the rice around to wash off the starches. Drain through a fined mesh sieve and return the rice to the pan. Repeat this step another two times.
After returning the rice back to the pan for a final time, add 2 ½ cups water to the rice in the saucepan. Place onto the stovetop and bring to a boil. Once boiling, reduce to a simmer with the lid partially on. Simmer until most of the water has been absorbed. At this point, place the lid on properly and turn off the heat, allowing the rice to steam.
While the rice cooks, make the sauce. Add the oyster sauce, tamari, rice wine vinegar, chicken stock and corn flour to a medium bowl and whisk to combine.
Bring a large frying pan or skillet to a medium heat. Add the olive oil and then the ground chicken, breaking it up with a spatula as it browns. Once completely browned, transfer to a bowl and set aside.
Return the pan to the heat and add another drizzle of olive oil. Add the spring onions, broccoli, capsicum and edamame. Stir fry until the vegetables are just cooked. Add the garlic and ginger and stir fry until fragrant.
Return the chicken mince to the pan, add the cashews and then the sauce. Stir the sauce through the rest of the vegetables and chicken and once the sauce has thickened, turn off the heat.
To serve, divide the rice between bowls and top with the stir fry. Serve hot.

Notes

Nutrition facts are an estimate only.

Storage

Store leftover stir-fry and rice in an airtight container in the fridge for up to 3 days. Reheat before eating.

Nutrition