Our weekly Real Meal offers you a healthy dinner idea, allowing you to make the most of the organic and all-natural products featured in our Weekly Real Deals. This simple stir-fry is made using Bell & Evans ground chicken and fresh, organic Brussels sprouts. Serve over rice, if you like.
- In a large nonstick skillet or wok, heat 1/2 teaspoon of oil over high heat. When the pan is hot and almost smoking, add ½ lb ground chicken, 1/2 tablespoon of soy sauce and ¼ tsp crushed red pepper flakes and brown the chicken, using a wooden spoon to break it into small pieces as it cooks, 3-4 minutes. Add ½ small onion (chopped), 2 cloves garlic (minced), and ½ tsp ginger (fresh, grated) and cook, stirring, until softened, 2-3 minutes. Transfer to a medium bowl.
- To the pan, add 1/2 teaspoon oil, 3 cups shredded Brussels sprouts, and ½ cup shredded carrots. Cook, stirring, until browned, about 5 minutes. Add ¼ cup sliced red bell pepper and 2oz sliced shiitake mushrooms. Pour in 2½ tablespoons soy sauce, ½ tablespoon rice wine, and 1 teaspoon toasted sesame oil. Cook, stirring occasionally, until the vegetables are crisp-tender, about 2 minutes.
- Return the chicken to the skillet, stir and reheat for about 30 seconds. Remove the pan from the heat, garnish with sliced scallion and divide between 2 bowls.
Recipe courtesy of USA Today.