Ground Chicken Stir Fry No Soy Sauce
This quick and easy ground chicken stir fry is made with frozen veggies and a tasty orange ginger stir fry sauce. It's AIP, Paleo, gluten-free, dairy-free, etc. and it can be made with or without soy sauce.
Servings: 4 servings
Calories: 336kcal
Cost: $6
Equipment
- 1 Stainless steel frying pan or wok
Ingredients
- 2 tbsp coconut oil divided, or oil of choice
- 1 pound ground chicken
- 14 oz bag frozen stir fry vegetables about 3 1/2 cups, see notes for AIP option
Stir Fry Sauce
- 1/4 cup coconut aminos (or 1 1/2 tbsp soy sauce +2 tbsp honey for non-AIP/Paleo)
- 1 1/2 tbsp orange juice (use 100% juice)
- 1 1/2 tbsp honey or maple syrup
- 2 tsp fresh ginger peeled and grated, or 1/8 -1/4 tsp ground ginger
- 1 tsp garlic powder or 3 minced cloves
- 1 tbsp arrowroot starch or tapioca flour or cornstarch (for non-Paleo/AIP)
Instructions
- Make the stir fry sauce by combining all the sauce ingredients in a small bowl. Set aside.
- Heat about 1 tbsp of oil in a wok or stainless steel pan over medium-high heat. Add the ground chicken, break it up in the pan, and cook it until no longer pink. Remove it from the pan, put it in a bowl, and set it aside.
- In the same pan, heat 1 tbsp of oil over high heat and allow it to get nice and hot. Add the frozen stir fry veggies to the pan and cook for 3-5 minutes or until heated through.
- Reduce the heat to medium-high. Add the ground chicken back to the pan. Add the sauce in as well. Mix them together. Continue cooking for just 1-2 more minutes then remove it from the heat. Serve over cauliflower rice, sweet potato glass noodles, or side of choice.
Video
Notes
For AIP- If you can't find stir fry veggies that include all AIP compliant veggies, choose 2-3 separate small bags of compliant veggies and mix them together in the skillet- some examples would be broccoli, cauliflower, carrots, asparagus, brussels sprouts, mushrooms, onion (or use fresh diced onions).
If you’re not sensitive to soy, you can use soy sauce. Since soy sauce is a bit different than coconut aminos, I’d recommend using 1 1/2 tbsp soy sauce +2 tbsp honey in place of the ¼ cup of coconut aminos
The cooking times for this recipe are made as if you’re using a frying pan so if you use a wok or iron skillet, just be aware that your cook times may be a little shorter.
Store in the fridge in an airtight container (preferably glass) for up to 5 days.
Nutrition
Serving: 1cup | Calories: 336kcal | Carbohydrates: 26g | Protein: 23g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 455mg | Potassium: 832mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5051IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 2mg