Asian Fusion Ground Chicken Stir Fry
Asian-Inspired Ground Chicken Stir Fry 🧡🌿 is here to deliver big flavor, lean protein, and healthy fiber! There's so much texture from zucchini and squash while white miso, ginger, and coconut aminos give Asian-fusion vibes! Made in one skillet, ready in 30 minutes, and uses flexible ingredients so you can mix-and-match based on what you have on hand and enjoy.
Servings: 4
Calories: 261cal
Equipment
Ingredients
- 1 medium yellow onion finely diced (white onion or sweet Vidalia onion may be substituted)
- 1 medium zucchini diced small
- 8 ounces sliced baby bella mushrooms (white mushrooms or your favorite mushrooms may be substituted; or simply omit if desired)
- 1 tablespoon olive oil if necessary (substitute with toasted sesame oil for more Asian-inspired flavor)
- 1 pound extra lean ground chicken (ground turkey may be substituted; I use the 93 to 95% range)
- 2 to 3 teaspoons white miso paste or to taste
- ¼ to ⅓ cup coconut aminos (tamari or reduced sodium soy sauce may be substituted)
- 1 teaspoon ground ginger or to taste (1 to 2 teaspoons fresh ginger may be substituted)
- 1 teaspoon salt plus more to taste (coconut aminos are less salty than tamari or soy sauce so you may need more salt)
- ½ teaspoon garlic powder or to taste
- ½ teaspoon ground cardamom optional (if you have it on hand, it's amazing in this dish)
- ½ teaspoon freshly ground black pepper or to taste
- ½ teaspoon red pepper flakes optional and to taste (I used 1 teaspoon for more heat)
- 2 to 3 cups kabocha squash, cooked diced into bite-sized pieces (butternut, acorn, or the squash of your choice may be substituted; or use 1 large or 2 medium cooked and diced sweet potatoes - I would keep the skin)
- ¼ to ⅓ cup fresh cilantro finely minced; or to taste (2-3 tablespoons finely minced fresh basil may be substituted)
Instructions
- To a large nonstick skillet, add the onions, zucchini, mushrooms, and saute over medium-high heat for about 5-7 minutes or until soft; stir occasionally. If desired, add oil to the skillet to prevent sticking and/or for additional flavor.
- Add the ground chicken (or ground turkey), white miso (I just "blob on" a few dots of it and eyeball it), coconut aminos (I also just shake this out of the bottle until things look coated and a bit juicy), ground ginger, salt, garlic powder, optional cardamom, pepper, optional red pepper flakes, and saute for about 5 minutes, or until chicken is fully cooked through. Stir, flip, and mash the chicken with a soft-tipped spatula or wooden spoon to break it up and ensure even cooking.
- Add the cooked squash (or sweet potato), fresh cilantro, and stir gently to incorporate.
- If desired, because either you like things a bit more saucy and/or your mixture is looking a bit dry, add a couple tablespoons water as desired. You can also add additional coconut aminos (or tamari or soy), noting this will also add more flavor/salt along with moisture compared to just a splash of water.
- Taste, and make any flavor adjustments, as desired. If it tastes at all flat or boring, it likely needs more salt so don't be afraid to add it. This is a huge skillet of food and so I add another 1 teaspoon salt. You can also add more red pepper flakes for a bit more heat, more black pepper, ginger, etc. as desired.
- Serve as-is, over lettuce, in butter lettuce leaves lettuce wrap style, with coconut rice, with a scoop of cottage cheese alongside, or as desired.
Video
Notes
Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave as desired.
Nutrition
Serving: 1serving | Calories: 261cal | Carbohydrates: 14g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1112mg | Potassium: 1111mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1337IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 2mg
