Spicy Ground Chicken Stirfry

 

• 1 pound ground chicken
• ▢2 tablespoons olive oil divided
• ▢6 ounces snow peas
• ▢1 red bell pepper, sliced
• ▢2 cups broccoli florets, cut in small pieces
• ▢1/2 cup matchstick cut carrots
• ▢1/2 medium onion,cut into small pieces
• ▢3/4 cup cashews
• ▢

Sauce:

• ▢1 teaspoon fresh ginger grated
• ▢3 cloves garlic minced
• ▢3 tablespoons hoisin sauce
• ▢1 tablespoon brown sugar
• ▢1/2 teaspoon rice vinegar
• ▢1/2 cup chicken broth
• ▢2 tablespoons sriracha sauce
• ▢2 tablespoons soy sauce
• ▢1/2 teaspoon crushed red pepper flakes
• ▢1 tablespoon cornstarch

• Prep your ingredients before you start cooking - once the recipe is started, it goes quite fast. Be sure to cut the veggies into pieces that are bite-size (make sure that the broccoli is cut quite small) so they cook at a similar rate. Cook rice according to package directions if that's what you plan on serving with this recipe.
• Add the sauce ingredients to a medium bowl and whisk together.
• Add 1 tablespoon of olive oil and the ground chicken to a large skillet. Cook the chicken, breaking it up with your spoon as you go along, until it's no longer pink and fully cooked through (about 6-8 minutes), stirring occasionally. Transfer the chicken to a plate or bowl.
• Add the rest of the oil to the skillet, followed by the onion. Cook it for about a minute.
• If the pan is looking dry, add a small splash more oil, then add in the rest of the veggies (peas, peppers, broccoli, carrots) and cook for 3-4 minutes or until they're tender-crisp. If you prefer them to be softer, cook them for a little longer.
• Add the cashews to the skillet as well as the chicken. Pour the sauce into the skillet. Let it bubble until thickened (less than a minute), stirring constantly so everything is coated. Take the stir fry off the heat and serve with rice or noodles if desired.

(Source: https://www.saltandlavender.com/ground-chicken-stir-fry/)