Ground Chicken Teriyaki
This ground chicken teriyaki puts a new spin on the classic stir-fry equation, but an irresistible sweet-and-sticky sauce and lots of crisp veggies mean it’s every bit as delicious as the original!
Servings: 2
Ingredients
- 1 lb ground chicken
- 2 tsp toasted sesame oil
- 3 cloves garlic {finely minced}
- 2 tsp ginger {finely minced or grated}
- 1/4 cup reduced sodium soy sauce
- 1 tsp sugar {or honey}
- 2 tsp mirin
- 1 tbsp oyster sauce
- 1/2 tsp ground black pepper
- 1 tsp rice vinegar
- 2 green onions {sliced}
- 1/3 cup carrots {shredded or matchsticks}
- 1 cup snap peas {cut on a bias}
- sesame seeds
Instructions
- Cook the ground chicken and sesame oil in a large skillet over medium heat until it is ~80% cooked through. Drain any grease if needed.1 lb ground chicken, 2 tsp toasted sesame oil
- Add the garlic and ginger and cook, stirring often until the garlic and ginger begin to soften.3 cloves garlic, 2 tsp ginger
- Whisk together the soy sauce, sugar, mirin, oyster sauce, ground black pepper and rice vinegar and it add to the skillet.1/4 cup reduced sodium soy sauce, 1 tsp sugar, 2 tsp mirin, 1 tbsp oyster sauce, 1 tsp rice vinegar, 1/2 tsp ground black pepper
- Cook the chicken and sauce until the sugar has dissolved and the chicken is cooked through.
- Serve chicken over rice and garnish with green onions, carrots, snap peas, and sesame seeds.2 green onions, 1/3 cup carrots, sesame seeds, 1 cup snap peas