Such an easy weeknight dinner! Great for leftover lunch the next day as well!
INGREDIENTS:
- 1 lbs Ground Chicken
- 2 Tbsp Olive oil – divided
- 1 Large Red Bell Pepper – minced
- 1 Large Zucchini – minced
- 1/2 – 1 tsp Dried Crushed Red Pepper
- 1/4 cup Green Onion (white part only) – diced
- 1 tsp Ground Ginger
- 1 tsp Ground Garlic
- 1 tsp Sesame Oil
- 1 tsp Rice Wine Vinegar
- 2 1/2 Tbsp Soy Sauce
- 1 Tbsp Arrowroot Flour (or cornstarch) mixed with 4 Tbsp water
- Optional – dry roasted peanuts, crushed
DIRECTIONS:
- Heat a large wok/skillet on high heat for 10 seconds.
- When hot, add 1 Tbsp Olive Oil and Ground Chicken.
- Cook until a good crust forms before breaking it apart with a wooden spoon. Cook for an additional 2-3 minutes until cooked through.
- Remove the chicken from the wok onto a clean plate.
- Add the other Tbsp of Olive oil, red bell pepper and zucchini.
- Cook on high for 1-2 minutes, until vegetables begin to soften.
- Add the crushed red pepper, green onions, ginger, garlic, sesame oil and cooked ground chicken; mix well.
- Stir in rice wine vinegar, soy sauce and water mixed with arrowroot flour.
- Bring mixture to a boil for 1 minute or until the sauce has thickened. Remove from heat.
- Garnish with crushed peanuts if desired.