Sesame Ginger Chicken Skillet Dinner with Spring Veggies

Sesame Ginger Chicken Skillet Dinner with Spring Veggies

Looking for a quick, nourishing dinner that celebrates the best of the season? This easy one-pan meal is packed with farm-fresh vegetables you’ll find at your neighborhood farmers market or tucked into your weekly CSA box. Not only is this meal incredibly easy to throw together on a busy weeknight, it’s also a kid-approved meal. My two kiddos devoured this (they also just so happen to love turnips so that helps!!)

Tender bok choy and vibrant spinach bring a boost of vitamins, minerals, and fresh flavor, while sweet turnips and edamame add crunch and substance. Everything comes together in a savory sesame ginger sauce that's bright, flavorful, and irresistibly saucy. If you have young kiddos, consider “deconstructing” this meal so it’s less intimidating to eat.

Whether you’re trying to eat more seasonally, support local farms, or simply get a healthy meal on the table with minimal effort, this skillet dinner delivers. Best of all, it’s incredibly versatile—feel free to swap in whatever fresh vegetables are in season and available near you.

Sesame Ginger Chicken Skillet Dinner with Spring Veggies

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients

  • Sauce:
  • ½ cup coconut aminos or low sodium soy sauce
  • ⅓ cup water
  • 1 tablespoon rice vinegar
  • 2 teaspoons maple syrup
  • 2 teaspoons sesame oil
  • 2 teaspoons garlic, minced (or garlic scapes)
  • ½ teaspoon chili powder
  • ½ teaspoon ground ginger
  • 2 teaspoons arrowroot or cornstarch
  • Chicken & Veggies:
  • 1 pound ground chicken
  • ½ teaspoon salt
  • 3 cloves of garlic or garlic scapes or green garlic, minced
  • 2 cups finely chopped spinach
  • 1 heaping cup finely chopped bok choy
  • 1 bunch of salad turnips, diced into small chunks (greens reserved for another use)
  • ¼ cup chicken broth or water
  • 1 cup cooked edamame

Preparation

  1. Whisk together all sauce ingredients in a medium bowl. Set aside.
  2. Heat oil in a large cast iron skillet over medium-high heat. Add chicken and salt, breaking up meat with a wooden spoon for about 5 minutes. Add garlic, spinach, bok choy, and turnips. Cook 5 minutes longer. Pour in broth and sauce. Bring to boil, then reduce heat to medium-low and simmer until turnips are tender, about 8 minutes.
  3. Stir in cooked edamame and combine. Serve as is or over rice.

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