LEFTOVER VEGETABLE AND GROUND CHICKEN SAUTé

Leftover Vegetable and Ground Chicken Sauté image

Provided by Danielle Alex

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
3 leftover bell pepper tops, stems removed, chopped
1 bunch leftover green asparagus stalks without tips, chopped (about 3/4 cup)
3 leftover broccoli stems, peeled and julienned
1 small onion, thinly sliced
1 bunch scallions, chopped (about 1 cup)
One 1-inch piece ginger, peeled and grated
2 cloves garlic, grated
1 pound ground chicken
1/2 cup unsalted chicken stock or broth
1/4 cup tamari
1 teaspoon sesame oil
2 teaspoons agave syrup
2 teaspoons cornstarch
2 teaspoons sesame seeds
Steamed rice or grains, for serving

Steps:

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil, the bell peppers and the asparagus and cook, stirring occasionally, until the peppers are fragrant and still firm, 2 to 3 minutes. Add the broccoli stems and onions and cook, stirring occasionally, until the onions start to soften and become translucent, 1 to 2 minutes. Transfer the vegetables to a medium bowl and set aside.
Put the remaining 1 tablespoon oil, half of the scallions (about 1/2 cup) and the ginger in the same skillet. Cook, stirring occasionally, until the ginger is fragrant, about 2 minutes. Add the garlic and cook, stirring frequently, until the garlic is fragrant but doesn't burn, 30 seconds to 1 minute. Add the ground chicken and cook, breaking up the chicken into chunks with a wooden spoon while stirring continuously, until the chicken is browned and cooked through, 4 to 5 minutes.
Whisk the chicken stock, tamari, sesame oil, agave, and cornstarch in a small bowl until smooth. Add the mixture to the skillet and cook, stirring frequently, until the sauce thickens, 3 to 5 minutes. Stir in the cooked vegetables and cook until heated through, 1 to 2 minutes.
Sprinkle with the remaining chopped scallions (about 1/2 cup) and the sesame seeds. Serve over steamed rice or grains.