Flavourful Ground Chicken Stir-Fry with lots of Veggies

• 30 ml oil (divided)
• 60 ml shredded carrots
• ½ onion, chopped
• 1 bell pepper, thinly sliced
• 3 green onions, white and green parts separated and chopped
• 170 g mushrooms, sliced
• 360 ml broccoli florets, chopped
• 454 g ground chicken
• 28 g can water chestnuts, drained and chopped
• 3 garlic cloves, pressed
• 1½ inch piece of ginger, grated
• 23 ml lime juice
• 30 ml soy sauce
• 60 ml hoisin sauce
• 5 ml chili paste, such as Sambal Oelek
• 5 g sesame oil

Mga Tagubilin

1. Sauce

   1

   Mix all the sauce ingredients together in a small bowl.

2. Stir-Fry Assembly

   2

   Heat about 2 tsp (10ml) oil in a large heavy pan. Add the onions, carrots, and peppers and cook for about 5 minutes on medium heat until softened and starting to turn golden. After 2 minutes, add the white parts of the green onions and cook. Remove to a plate.

3. 3

   Heat about 1 tsp (5ml) oil in a large heavy pan. Add the mushrooms and cook on medium-high heat for about 5 minutes until golden. Remove to a plate with the onions.

4. 4

   Heat about 1 tsp (5ml) oil in a large heavy pan. Add the broccoli and cook for about 3 minutes on medium-high heat until browned in spots. Add a splash of water, cover, and allow the broccoli to steam for about 2–3 minutes. Remove to a plate.

5. 5

   Heat about 2 tsp (10ml) oil in a large heavy pan. Add the chicken and cook for a few minutes on medium-high heat until browned in spots. Make sure to break up the pieces. The chicken doesn't need to be cooked all the way through—just mostly cooked, broken up into pieces, and browned in spots.

6. 6

   Add the sauce and chestnuts and cook until thickened and all the chicken pieces are coated in it and the chicken is fully cooked through. Return the reserved veggies cooked in steps 2–3 to the stir-fry and mix well. Serve garnished with more carrots, the green parts of the green onions, chives, lime wedges, or whatever else you like. Enjoy!