Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. You’ll want the oil to shimmer before adding anything; this ensures that the chicken sears nicely and develops a lovely flavor. Once it’s hot, it’s time to add in the next ingredient.
- Add the ground chicken to the skillet, breaking it apart with a spatula as it cooks. Allow it to brown nicely, stirring occasionally until it’s no longer pink. This should take about 5 to 7 minutes. Keep an eye on the color; it should turn a beautiful golden brown.
- Next, toss in the sliced onion and bell pepper. Cook for about 3 minutes or until the vegetables begin to soften. You’ll notice the sweet aroma wafting through your kitchen, which is always a good sign!
- Mix in the broccoli florets and sliced carrots at this point. The vibrant colors will make your stir fry visually appealing. Stir well to ensure that everything is coated with the oil and begins to cook evenly. Continue to sauté for another 2 to 3 minutes.
- Now it’s time to enhance the flavors. Pour in the soy sauce and hoisin sauce. Add the minced garlic and ginger, along with the black pepper. Stir everything together, allowing the sauces to meld with the chicken and vegetables. This should cook for an additional 5 to 7 minutes. You want the vegetables tender but still with a little crunch.
- Lastly, taste the stir fry and adjust the seasoning if necessary. If you like more heat, add a pinch of red pepper flakes. Serve immediately over hot, fluffy rice or on its own for a low-carb option. Enjoy!
Notes
When storing leftovers, keep them in an airtight container in the fridge. They can last up to 3 days. If you want to freeze the stir fry, make sure to cool it down first, then place it in a freezer-safe bag.