Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound ground chicken (454g)
  • 1 medium yellow onion, diced (approx. 1 cup diced)
  • 2 cloves garlic, minced (approx. 2 teaspoons minced)
  • 1 inch ginger, grated (approx. 1 tablespoon grated)
  • 1 red bell pepper, seeded and diced (approx. 1 cup diced)
  • 1 cup broccoli florets
  • 1/4 cup soy sauce (60 ml) (low sodium preferred)
  • 2 tablespoons sesame oil (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon honey (15 ml) (or maple syrup for vegan)
  • 1 teaspoon cornstarch (5 ml)
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 2 green onions, thinly sliced, for garnish
  • 2 tablespoons sesame seeds, for garnish
  • Cooked rice or noodles, for serving

Instructions:

  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through (no longer pink). Drain any excess grease.
  2. Add diced onion to the skillet and cook until softened, about 3 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
  3. Add diced bell pepper and broccoli florets to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
  4. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey (or maple syrup), cornstarch, and red pepper flakes.
  5. Pour the sauce over the chicken and vegetables in the skillet. Bring to a simmer and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes.
  6. Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over cooked rice or noodles.