Skip to main content

Ground Chicken Stir Fry

Thur Sep 26th, 2019

Ground Chicken Stir Fry

Everyone loves chicken! This recipe uses ground free range chicken, veggies and quinoa. You can use leftover quinoa or cook some fresh for this recipe. We used leftover quinoa:)


  • 2 tablespoons avocado oil
  • 1/2 medium onion chopped fine
  • 2 stalks celery chopped fine
  • 1 large carrot chopped
  • 1 lb. ground chicken
  • 1/4 tsp ground turmeric
  • 1/4 tsp garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cilantro
  • 1/4 teaspoon sea salt
  • Ground pepper to taste
  • 1 cup shredded green cabbage
  • 1 cup cut up fresh broccoli
  • 1 cup cooked quinoa


  1. In a large skillet on medium heat add avocado oil. When hot add chopped onions. Cook for 5 minutes and stir a few times. Add chopped celery and carrots. Cook for 5 minutes stirring a few times. Add ground chicken, turmeric, garlic powder, cilantro, salt and pepper. Use spatula to break up chicken into small pieces and stir to combine ingredients in the skillet. Cook for about 15 minutes stirring occasionally.
  2. Add shredded cabbage and broccoli. Stir to mix together with other ingredients in skillet. Cover and let cook 10 minutes stirring once or twice. Check to make sure chicken is done and add cooked quinoa. May add more than 1 cup quinoa if you would like more to be in the dish. Stir well to make sure all ingredients are mixed together well. Remove from heat and serve hot.
  3. Dip each flour coated avocado slice into the beaten egg to coat. Coat each egg dipped avocado slice with the panko bread crumbs. Place each evenly coated avocado slice on the cookie sheet. Lightly drizzle olive oil onto the coated avocado slices. Place avocado slices into the preheated oven and bake for about 15 minutes or until golden brown. Serve warm with your favorite dipping sauce.

Recipe by: Angie’s Kitchen