Ingredients
- 1 tablespoon avocado oil, ghee, organic unrefined coconut oil, or olive oil (choose whichever oil you have on hand or prefer for flavor and nutrition)
- 1 pound ground chicken (you can substitute with lean ground beef or ground turkey if preferred)
- 3 fresh garlic cloves, pressed or minced
- 2 cups frozen garden peas
- 2 medium carrots, shredded (about 1 cup packed)
For the Honey Sauce
- Juice of 1 fresh lime (about 2 tablespoons)
- 1 tablespoon arrowroot powder or cornstarch (used to thicken the sauce)
- 1/4 cup raw honey (you can use pure maple syrup for a slightly different flavor or if honey isn’t available)
- 1/4 cup coconut aminos, tamari, Bragg’s liquid aminos, or low-sodium soy sauce
- 2 teaspoons toasted sesame oil
To Serve
- Cooked brown rice, quinoa, or cauliflower rice (for a lower-carb option)
- Sliced green onions (optional, for garnish)
- Sesame seeds (optional, for garnish and crunch)
Instructions
1. Make the honey sauce first In a small bowl, add the lime juice and arrowroot powder or cornstarch. Whisk them together until completely smooth with no lumps. Add in the honey, coconut aminos (or soy sauce), and sesame oil. Stir to combine. Set this sauce aside — it will be added at the end to bring everything together.
2. Heat the skillet and brown the ground chicken Place a large skillet over medium heat and add your oil of choice. Once the oil is shimmering (but not smoking), add the ground chicken. Break it up with a spatula or wooden spoon as it cooks. You want the chicken to brown slightly — this adds flavor — so don’t stir it constantly. Let it sit in contact with the pan for a minute or two at a time before flipping or stirring.
3. Add the garlic, peas, and carrots Once the chicken is cooked through and lightly browned, stir in the minced garlic, peas, and shredded carrots. Cook for about 5 to 6 minutes, stirring occasionally. The vegetables should soften but still retain some color and texture.
4. Pour in the honey sauce Give your prepared honey sauce a quick stir and pour it over the chicken and vegetable mixture. Stir well to coat everything evenly. Let it cook for an additional 3 to 4 minutes, stirring occasionally, until the sauce thickens and starts to cling to the meat and veggies. The arrowroot or cornstarch will help create a glossy finish.
5. Assemble your bowls Scoop about 1/2 cup of cooked brown rice, quinoa, or cauliflower rice into each bowl. Spoon the honey chicken mixture over the top. Garnish with sliced green onions and a sprinkle of sesame seeds if desired.
Notes
How to know if the chicken is done:
Ground chicken should be opaque and no longer pink. If using a thermometer, it should read at least 165°F (75°C) in the thickest parts.
If your sauce is too thin:
Let it simmer for a few more minutes uncovered. If it’s still not thick enough, stir together an extra teaspoon of cornstarch with a tablespoon of water and add it in.
If your sauce is too thick:
Add a splash of water or chicken broth to loosen it slightly.
Avoid overcooking the vegetables:
Add them once the meat is almost done. This keeps the peas bright and the carrots slightly crisp for better texture.
Save time with pre-prepped ingredients:
Using pre-shredded carrots, frozen peas, or even pre-minced garlic can cut your prep time in half.
No lime juice?
You can substitute with rice vinegar or apple cider vinegar. Start with a tablespoon and adjust to taste.
Making it vegetarian?
Swap the ground chicken for crumbled tofu or a plant-based ground alternative and follow the recipe as usual.
Storage tips:
Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes well for up to 2 months — just thaw overnight in the fridge and reheat gently on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes