If you need a lunch re-fresh, this recipe is a winner. This Teriyaki Ground Chicken Skillet with Spicy Mayo tastes so good, you won't believe it's a healthy lunch option! A spin on the popular "egg roll in a bowl," this skillet meal is packed with veggies and protein to keep you satisfied for lunch, but packed with flavor. Simmered in a healthy homemade teriyaki sauce, this skillet meal is a great way to get your veggies and protein in, but with tons of flavor! Serve on its own, or alongside white rice or cauliflower rice for a well-rounded meal.
Course dinner, lunch, meal prep
Cuisine asian inspired
Keyword skillet meal
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 6
Calories 335kcal
Author Steph
Equipment
wok or large skillet
Ingredients
non-stick cooking spray
3scallionschopped. white and green parts separated
2clovesgarlicminced
1tspgingerminced or squeeze tube
2cupszucchinisliced
1tsp kosher saltdivided
2lbsground chicken breast
14ozcoleslaw mix
1/4cupslivered almonds
sesame seeds
Teriyaki Sauce
2clovesgarlicminced
1tbspgingerminced or squeeze tube
1/4cuplow sodium soy sauce
2tbsprice wine vinegar
1tbspcorn starch
1/2cup maple syrup
Spicy Mayo
1/4cuplight mayo
1tspsriracha
Instructions
Preheat a large skillet or wok over medium high heat.
Mince the garlic and the scallions. Separate the white and green parts of the scallions.
Add the white parts of the scallions, garlic, and ginger to the frying pan with the cooking spray.
Cook for 1-2 minutes or until fragrant.
Slice the zucchini into thin rounds, and add the zucchini to the frying pan. Season with 1/2 tsp kosher salt.
Cook the zucchini for 5-8 minutes or until golden brown and tender. Remove from the pan.
To the same pan, add more cooking spray and the ground chicken breast. Season with the remaining 1/2 tsp kosher salt.
Cook the chicken until no longer pink, then add the zucchini back to the pan with the coleslaw mix.
Cover the pan with a lid to wilt the coleslaw mix,.
In a small bowl, combine the teriyaki sauce ingredients and pour into the pan. Simmer for 5-10 minutes over medium heat until the liquid has evenly dispersed into the other ingredients and the vegetables are completely cooked down.
Garnish with the green parts of the scallions, sesame seeds and the almonds.
Combine the spicy mayo ingredients to serve on top of the stir fry.