One of my secrets to adding more vegetables into my diet is to make a big batch of my awesome Asian Ground Chicken Stir Fry. Asian flavours with crisp veggies, and topped with creamy avocado for the perfect pairing! This delicious meal is quick and easy that takes less than 30 mins to make. Mmm…

Quick Tip – Prepare a big batch at dinner time and use the rest for a fast, pre-prepared lunch later in the week.

Ingredients:

• 1 Tbs coconut oil
• 2 lbs ground chicken
• 1/2 large onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1 cup shredded carrots
• 1 bag shredded veggies mix sold at local grocery store  (I prefer the brussel sprout, nappa cabbage, kohlrabi, broccoli, carrot & kale mix)
• 1 Tbs garlic powder
• 1 Tbs onion powder
• 2 tsp dried parsley
• 2 Tbs sesame seeds (reserve 1 Tbs sesame seeds for garnish)
• 1 tsp salt
• 1/2 tsp pepper
• 3 Tbs cup coconut aminos (or you can use 2 Tbs soy sauce for non paleo option)
• 1 Tbs sesame oil
• 1/4 cup green onion, chopped

Directions:

• Heat coconut oil in pan
• Saute onions with a sprinkle of salt until translucent
• Toss in garlic and ginger; cook until fragrant
• Add in ground chicken and cook until browned
• Stir in seasonings, coconut aminos, and veggies, cook for 5 – 7 min
• Drizzle with sesame oil and top with remaining sesame seeds and chopped green onion
• Top with sliced avocado – serve and enjoy!