Ground chicken & red pepper stir fry with basil & ginger
10 minute dinner alert for all you busy busy mamas and papas.
ground chicken & red pepper stir fry with basil and ginger
This is one of my go-to weeknight dinners and I mix it up allll the time. Sometimes I use ground pork or turkey or crumbled tofu. Sometimes I use green beans or bok choy or eggplant.
Sometimes I put this over rice, sometimes over noodles, sometimes in lettuce cups. It’s so adaptable and so dang good.
XO, km
THE DISH:
Spicy miso ramen noodles | serves 2
THE STUFF:
3 teaspoons canola oil, divided
1/2 pounds ground chicken
1 inch piece of ginger, peeled and grated
1 red bell pepper, cored and seeded, thinly sliced
3 tablespoons black bean garlic sauce
1 1/2 tablespoons chili black bean sauce
2 teaspoons sugar
1/4 cup chopped fresh basil
Steamed rice or rice noodles for serving
Note: chili black bean sauce is super spicy!! If you have little ones that are spice-averse, you may want to start with 1 tablespoon - you can always add!
THE HOW-TO:
In a wok or skillet, add 2 teaspoons oil and set over medium-high heat. When the oil is hot, add the chicken and cook, breaking it up with a wooden spoon. Cook until no pink is left, about 5 minutes. Using a slotted spoon transfer to a bowl.
Add the remaining teaspoon of oil and then add the ginger and red peppers. Sauté for 3 minutes and then add the chicken back to the pan. Stir in the black bean and chili sauces as well as the sugar.
Cook for 2 more minutes, turn off the heat, stir in the basil and serve over noodles or rice!