Ingredients
Scale
- 1 pound ground chicken
- 2 cups mixed bell peppers, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon ginger, grated
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: green onions and sesame seeds for garnish
Instructions
- Heat olive oil in a large skillet over medium heat and add diced onions and bell peppers.
- Add minced garlic and grated ginger; cook for an additional minute before adding ground chicken.
- Break apart the ground chicken and mix well with vegetables until fully cooked.
- Pour soy sauce over the mixture and cook for a couple more minutes until everything is well combined.
- Season with salt and pepper to taste, then serve hot, garnished with green onions and sesame seeds if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed rice, quinoa, or fresh salad greens.
- Feel free to add other vegetables like broccoli, carrots, or sugar snap peas for more nutrition.
- Make it gluten-free by substituting soy sauce with tamari.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Low Carb
Nutrition
- Serving Size: 1 cup
- Calories: 300 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg