Step 1

Heat 1 tablespoon of neutral oil in large skillet over medium high heat. Once oil is hot, swirl skillet around to evenly coat with oil, then add ground chicken, along with onion powder, pinch of salt and black pepper. Break up chicken with wooden spoon, and cook until brown, stirring often, about 3 to 4 minutes. Once chicken is cooked, scoop it into bowl out of skillet, discarding of any liquid left behind.

Step 2

Add the remaining ½ tablespoon of neutral oil to skillet. Then add chopped mushrooms, carrots, zucchini, and white parts of sliced green onions. Add pinch of salt and black pepper, and cook until veggies have softened, about 6 to 7 minutes, stirring often. Reduce heat to medium if needed.

Step 3

While vegetables are cooking, put stir fry sauce together. In small bowl, whisk together soy sauce, water, rice vinegar, sesame oil, brown sugar, minced garlic, lime juice, ginger sriracha and corn starch until fully incorporated, set aside.

Step 4

Once veggies are cooked, add edamame and stir in.

Step 5

Then add previously cooked chicken into skillet and stir in with veggies.

Step 6

With heat on medium high, pour stir fry sauce over veggies and chicken. Cook for 2 to 3 minutes, or until sauce has thickened. Then add sesame seeds and green part of green onions, and stir in. Serve warm over rice or side or choice.