This Honey Ground Chicken Stir Fry inspired by No Spoon Necessary is exactly what I was craving this week. When we order take-out, we usually get one of 3 cuisines- Japanese, Mexican or Italian. While my partner would be able to eat sushi any day of the week, it’s not my favorite type of food. However, when we recently had it from Poke Monster, we got a side of Kaarage Chicken (Japanese Fried Chicken) that I couldn’t stop thinking about.
I wasn’t exactly in the “deep-frying mood” this week, so I decided to make a chicken stir fry instead. (Stay tuned for when I eventually try to make Kaarage Chicken, though!) You can incorporate whichever healthy vegetables you wish, and use the grain of your choice. I’ve been trying to incorporate grains and vegetables into my meals as often as possible and I’m happy to say that this is a delicious way to eat a serving of quinoa!
Honey Ground Chicken Stir Fry
Ingredients
Stir-Fry:
1 TBS Neutral Oil (such as vegetable or canola)
2 Medium Shallots – finely diced
1 lb. Ground Lean Chicken or Turkey
1 tsp Ginger – freshly grated
2 Garlic Cloves – minced
Kosher Salt and Ground Black Pepper – to taste
Sauce:
½ Cup Unsalted Chicken Broth
¼ Cup Lemon Juice, fresh if possible
1 Lemon Zest Only
1/3 Cup Honey
1 Tbsp each Reduced Sodium Soy Sauce, Apple Cider Vinegar, Cornstarch
1 Pinch Crushed Red Pepper Flakes – or more to taste (you can substitute Sriracha)
Optional: Shredded Zucchini, Shredded Squash, Microgreens, Sliced Radishes, Sliced Green Onions, Cooked Grains, Sesame Seeds, Lemon Wedges
A base of your choosing: Rice, Quinoa, Greens
Instructions
In a small bowl, whisk together all the ingredients for the sauce. Add in a teaspoon of sriracha or a pinch of red pepper flakes for heat, if desired. Set aside.
Heat the oil in a skillet over medium-high heat. Add in the shallot and cook, stirring occasionally, until softened, about 2 minutes.
Add in the chicken and season generously with salt and pepper. Sauté, breaking up lumps with a wooden spoon, for about 3 or 4 minutes. It will be done when it’s almost golden brown.
Add the garlic and ginger to the pan. Cook for about 30-60 seconds, until aromatic.
Add the honey lemon sauce to the pan and bring to a rapid simmer. Reduce the heat to maintain a simmer and cook for about 4 minutes. The sauce should be slightly thickened. Taste and adjust seasonings as needed.
Divide with lettuce/rice/quinoa bowls and add the chicken. Top with shredded vegetables and garnish with sesame seeds and green onions.
Enjoy!