A quick, easy and delicious ground chicken stir fry.
Mix in a bowl the rice vinegar, low sodium soy sauce, sugar and ketchup.
Set the sauce aside.
Cook the brown rice according to it's instructions.
In a pan on medium heat, add the coconut oil.
Add the ground chicken to the pan and cook until brown. While cooking the ground chicken, add the onion and garlic.
Once the ground chicken has been browned, add the frozen vegetables. Cook until heated through.
Pour the stir fry sauce over the ground chicken and vegetables. Stir until the ground chicken and vegetables are evenly coated.
Serve over whole wheat rice or cauliflower rice.
4 WW Freestyle Smartpoints | 293 Calories, Carbs 41.6g, Fat 6,3g, Protein 19.2g per serving
This recipe can easily substitute fresh vegetables for frozen vegetables. I am using frozen vegetables in this recipe because often times I have a bag of frozen vegetables in the freezer. They won't go bad and I don't have to worry about them being eaten in a certain time frame! To substitute fresh vegetables, cook in the pan in the same manner the frozen vegetables are, until they are tender.
I try to use a 'Thai Style' frozen vegetable, like Arctic Garden's Thai Style vegetable. I enjoy the flavor the most, but any frozen vegetable you have on hand will do.