3 cups cut veggies (I used broccoli, mushrooms, and zucchini)
Freshly grated ginger
Cauliflower rice or Jasmine rice, for serving
Instructions
Brown 3 pounds ground chicken in a tablespoon of avocado oil. If you don’t have a meat masher you’re missing out.
While that cooks, whisk your sauce ingredients (1 cup coconut aminos, 1 tablespoon fish sauce, 2 tablespoons orange juice, 2 tablespoons arrowroot powder, and 1 ½ tablespoons coconut sugar).
Add the sauce to the chicken and let it simmer until thickened, 3 to 5 minutes.
While that simmers, cut up whatever veggies you have on hand. I used broccoli, mushroom, and zucchini. Add them to the chicken and cover to steam (use a sheet pan if you don’t have a big enough lid for your pan) for 3 to 5 minutes, until crisp tender.
Add some freshly grated ginger (see my reelfor keeping it in the freezer! It’s a game changer) over the top and serve over cauliflower rice or jasmine rice.
