Ground Chicken Stir Fry
Ground chicken cooks in a hot skillet with chopped mushrooms, broccoli slaw, and a savory soy and fish sauce blend.
Ingredients
- 2 tablespoons canola oil divided, 30 ml
- 2 pounds ground chicken 900 g
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 ounces cremini mushrooms finely chopped, 225 g
- 2 tablespoons low-sodium soy sauce divided, 30 ml
- 2 tablespoons fish sauce divided, 30 ml
- 1/4 teaspoon red pepper flakes
- 4 celery stalks thinly sliced
- 12 ounces broccoli slaw 340 g
- 4 garlic cloves minced
- 2 tablespoons minced fresh ginger 30 g
- 4 green onions sliced, whites and greens separated
- 2 tablespoons fresh lime juice 30 ml
- 1/2 cup chopped fresh cilantro 10 g
- 1/2 cup chopped fresh mint or basil 10 g
Instructions
- Heat 1 tablespoon (15 ml) of canola oil in a large skillet or wok over medium-high heat.
- Add the ground chicken, kosher salt, and black pepper. Press the meat into a flat layer with a spatula and let it cook undisturbed for 3 minutes to brown.
- Break the chicken into small pieces. Add the chopped mushrooms, 1 tablespoon (15 ml) of soy sauce, 1 tablespoon (15 ml) of fish sauce, and the red pepper flakes.
- Cook for about 5 minutes, stirring often, until the mushrooms are very soft and the chicken is fully cooked to a safe internal temperature of 165°F (74°C). Transfer the mixture to a bowl.
- Lower the heat to medium. Add the remaining 1 tablespoon (15 ml) of canola oil to the empty skillet.
- Add the sliced celery and cook for 1 minute. Add the broccoli slaw and cook for 3 minutes, stirring frequently, until the vegetables are tender but still crisp.
- Stir in the minced garlic, minced ginger, and the white parts of the sliced green onions. Cook for 1 additional minute until fragrant.
- Return the chicken and mushroom mixture to the skillet. Pour in the remaining 1 tablespoon (15 ml) of soy sauce, 1 tablespoon (15 ml) of fish sauce, and the lime juice. Stir well to combine.
- Remove the skillet from the heat. Stir in the cilantro, mint, and the green parts of the green onions before serving.
Notes
Ground poultry must reach a safe internal temperature of 165°F (74°C) as measured by a food thermometer.
A food processor makes quick work of finely chopping the mushrooms if you want to save time.
If the pan gets too dry when cooking the vegetables, add a splash of water or chicken broth to help them steam.