Ground chicken stir fry with green beans recipe
Ground chicken stir fry with green beans is an easy healthy meal with crisp string beans and flavorful ground chicken in a sweet/savory sauce.
Servings: 6 servings
Ingredients
For the ground chicken:
- 2 oz shallot finely chopped, or onion
- 0.7 oz garlic finely chopped, 4 large
- 0.4 oz ginger finely minced
- 0.75 lb French green beans dice into 2-inch sections
- 3 tbsp avocado oil divided
- 1 lb ground chicken or turkey
- 1/2 tsp coarse sea salt divided
- 1/8 tsp white pepper plus a touch for garnish
- 1 tsp garlic powder
- Sprinkle toasted white sesame seeds optional
For the sauce:
- 1 tbsp light soy sauce or 1 tbsp coconut aminos
- 0.5 tbsp dark soy sauce or 0.5 tbsp coconut aminos
- 1 tbsp aged balsamic vinegar or Chinese black vinegar
- 0.5 tbsp rice vinegar
- 0.5 tbsp gluten free mirin or Taiwanese michu, or Chinese shaoxing wine, optional
Instructions
To prepare:
- Prepare the shallot, garli, and ginger and set them aside in a small plate. Rinse the green beans, pat dry, then trim and dice to 2-inch sections. In a small bowl, combine the sauce ingredients.
To stir fry the ground chicken:
- Preheat a large wok or saute pan over medium-heat. When hot, add 1.5 tbsp oil. Saute shallot, garlic, and ginger with a pinch of salt over medium heat for 10 seconds. Take care not to burn.
- Add the ground meat and turn the heat up to medium-high. Season with ¼ tsp salt and ⅛ tsp pepper. Use a wooden spoon to break up the meat into fine bits and continue stir frying and tossing periodically so that the moisture can evaporate and allow the ground meat to crisp up, 8-10 minutes.
- Once the skillet is no longer watery (the moisture has evaporated), add 0.5 tbsp oil and keep stir frying for 3-4 additional minutes to brown the meat and crisp up the texture further.
- Transfer out to a large serving plate and keep it warm.
To saute the beans:
- Use the same pan, add the beans without the oil. Dry roast them over medium-high heat for 4-5 minutes. Your pan will be hot at this point so be careful. Keep scooping and stir frying the beans so they blistered evenly.
- Add the remaining 1 tbsp oil. The beans will immediately sizzle and create a blistered and charred exterior.
- Season the beans with ¼ tsp salt and 1 tsp garlic powder. Keep stir frying for 1 minute.
Combine and Add sauce:
- Return the chicken to the pan and pour in the sauce little-by-little while scooping and tossing at the same time. Toss to combine well for 1 minute then turn off the heat.
- To serve, transfer to a large serinvg plate. Garnish with sesame seeds, if using, and a small touch of white pepper. Serve hot or warm with steamed rice and chili garlic sauce on the side.
Video
Notes
- I recommend using a splatter guard and not a lid so that the moisture can evaporate to crisp up the meat.
- For ground chicken, I recommend using a combination of white and dark meat ground chicken so the texture is less dry and has more flavor.
- You should hear the sizzling sound throughout the whole stir-frying. This means your wok temperature is correct.
- The texture of the beans should be crisp but not burnt. The beans are lightly blistered on the exterior.
- You can also add a touch of garlic chili sauce to the stir-fry sauce for a little spicy kick or mix it in with my Shacha sauce for extra savory umami flavor.
- You can also add a tablespoon of hoisin sauce to the sauce for a sweeter and more nutty flavor.
- The flavor reminds me of Instant Pot Taiwanese lu rou fan but made with chicken!
Nutrition
Serving: 1serving | Calories: 210kcal | Carbohydrates: 9g | Protein: 15g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 472mg | Potassium: 587mg | Fiber: 2g | Sugar: 3g | Vitamin A: 392IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 2mg
