I know it’s been a while, but I made this chicken stir fry that is the bomb. So I needed to share it. I don’t have a picture of it though, because Sean and I ate it all in less than 24 hours.
Makes 4 servings.
- 1lb ground chicken (I used Publix GreenWise, IDK what the fat ratio was. I don’t remember it being listed it like it is on beef.)
- Spices: salt, pepper, ground ginger, dried basil
- 1/4c mirin (This is a sweet rice wine. We found it at Publix in the international aisle. It’s hidden among the soy sauces. Just buy it. You’ll use it. I promise. If you don’t want to buy it, fine. Here are some mirin substitution options.)
- 1/4c low sodium soy sauce
- 1/4c chicken broth
- 1 tbsp flour
- 1c broccoli slaw
- 1 orange pepper (or whatever color floats your boat)
- If you want rice with this, get that started now. If not, that’s cool too.
- Spray a medium-ish pan and get the chicken started cooking. Sprinkle it with the salt, pepper, ground ginger, and dried basil. I didn’t measure these. Just go with the flow.
- While that’s cooking, cut your pepper into strips.
- When the chicken is almost done, pour in your mirin, soy sauce, and chicken broth. Let the chicken finish cooking in the sauce.
- Once everything is cooked and simmering, sift in the flour over the chicken and sauce, and mix well. This will help thicken the sauce.
- Immediately put in your broccoli slaw & pepper slices. Stir them into the mix.
- Put a lid on your pan for about 1-2 minutes, until the peppers & slaw are the crunchiness you desire. I like mine essentially just warmed up.
- That’s it. It takes like 10 minutes (unless you want rice).
Serve on it’s own or over the rice of your choice. You could probably also try egg noodles if you were feeling frisky. Sean sprinkled some sesame seeds over his dish for flair.
Macros without rice: 5f/14c/25p