Ground Chicken and Veggie Stir Fry

For the last 10 years or so I’ve eaten a diet that’s primarily pescaterian. I’ve never had a particular issue with eating meat, I just didn’t really have a taste for it, and I never force myself into eating foods I don’t enjoy.

Naturally we’ve been home significantly more since the virus started, so I’ve been cooking almost every meal since March. One of the things I started to notice was how much tofu and soy I was using in my recipes. I was still getting plant based proteins from vegetables and beans, but constantly found myself adding it to recipes anyway.

While there is no harm in eating a moderate amount of organic, non-GMO tofu, too much of it can have a negative affect on your hormones, so I knew I needed to shift my protein strategy a bit. I started adding more fish and seafood to my recipes, but just like anything else too much of one food group has other potential health implications. Ultimately this all comes back to the idea of eating a wide variety of whole foods, in moderation.

So, what did I do I’m sure you’re wondering? For the first time in 10 years I started to reintroduce certain chicken products. I still don’t enjoy chicken meat, but it turns out I like it ground. Ground chicken has a particularly neutral flavour, so it lends well to most recipes. I also enjoy the texture more than most meat, so that’s another win for me!

This recipe has been one of my go to’s lately as a result. It’s packed with flavour and super easy to make.


  • 500 g of ground chicken
  • 1/2 inch ginger, minced
  • 3 cloves of garlic, minced
  • 1 head of broccoli, chopped
  • 1 pack of white mushrooms, sliced
  • 1 cup shredded Savoy cabbage
  • 1 can of each- baby corn, water chestnuts and bamboo shoots
  • 3 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 3 green onions, chopped
  • 1 tsp of sesame oil
  • 1 tsp garlic powder
  • Salt and pepper to taste


  • Heat half of your sesame oil in a large frying pan on medium heat
  • Add in half of your green onion, ginger and garlic. Heat 3 minutes until soft and fragrant
  • Add in the ground chicken. Season with salt, pepper and garlic powder. Cook until the pink is gone then transfer to a bowl for later
  • Wipe down the pan then add the rest of the sesame oil, green onion, ginger and garlic. Cook 3 minutes until soft and fragrant
  • Add the mushrooms, cover and cook 3-4 minutes
  • Add in the cabbage, and 1 tbsp of soy sauce. Cover and cook 5-7 minutes until cabbage softens
  • Add in the bamboo shoots, water chestnuts and baby corn. Cover and cook 5 minutes
  • Add in the broccoli and the ground chicken. Add the rest of your soy sauce, rice vinegar and sriracha. Stir well to combine
  • Cook for 10-12 minutes until the broccoli is cooked and the sauce has nicely reduced and coated your stir fry

Optional- cook rice noodles, sweet potatoes noodles, quinoa or rice to eat with the stir fry, or just enjoy it on its own

One Comment

  1. […] of bases, or eat on it’s own. I have so many recipes to choose from, but have been loving my Ground Chicken and Veggie Stir Fry. It’s become my go to and yes, it’s under $20 to […]

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