Stir-Fried Zucchini with Ground Chicken and Ginger
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 40 min · Chicken · gluten-free, dairy-free, keto, low-carb
255 cal
20g protein
10g carbs
15g fat
per serving · estimated
Ingredients
- 2 medium Zucchini
- 1/2 lb Ground chicken
- 1 inch piece Fresh ginger
- 2 Garlic cloves
- 1 tbsp Coconut aminos
- 1 tbsp Coconut oil
- 1 Green onions
- 1/4 tsp Red pepper flakes
Method (tap to check — screen stays awake)
- Slice zucchini into half-moons and finely chop the ginger and garlic.
- Heat coconut oil in a large skillet over medium-high heat. Add ground chicken and cook until browned, about 5-7 minutes.
- Add chopped ginger and garlic to the skillet and cook for another 2 minutes until fragrant.
- Stir in sliced zucchini and cook for 8-10 minutes until tender but still bright green.
- Add coconut aminos and red pepper flakes, stirring well to combine. Cook for an additional 2 minutes.
- Chop green onions and sprinkle over the stir-fry just before serving.
- Serve hot, garnished with extra green onions if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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