Teriyaki Ground Chicken Skillet with Spicy Mayo
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.
Servings 6
Calories 335kcal
Equipment
- wok or large skillet
Ingredients
- non-stick cooking spray
- 3 scallions chopped. white and green parts separated
- 2 cloves garlic minced
- 1 tsp ginger minced or squeeze tube
- 2 cups zucchini sliced
- 1 tsp kosher salt divided
- 2 lbs ground chicken breast
- 14 oz coleslaw mix
- 1/4 cup slivered almonds
- sesame seeds
Teriyaki Sauce
- 2 cloves garlic minced
- 1 tbsp ginger minced or squeeze tube
- 1/4 cup low sodium soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp corn starch
- 1/2 cup maple syrup
Spicy Mayo
- 1/4 cup light mayo
- 1 tsp sriracha
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.
Notes
Serving size: 1 heaping cup, plus 2 tsp spicy mayo
Nutrition
Serving: 1cup, heaping + 2 tsp spicy mayo | Calories: 335kcal | Carbohydrates: 28g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 1060mg | Potassium: 945mg | Fiber: 3g | Sugar: 20g | Vitamin A: 261IU | Vitamin C: 36mg | Calcium: 95mg | Iron: 2mg | Weight Watchers: 7points