This is a very easy weeknight meal and my kids loved it. I was happy because they were eating carrots and spinach that are mixed in with the Sloppy Joes.
Serves 4 – adapted from Rachel Ray magazine
- 1 tablespoon olive oil or oil of your choice such as coconut oil
- 1 carrot, shredded
- 1 bunch scallions, thinly sliced
- 4 cloves garlic, minced
- 1 pound ground chicken
- 1/4 cup teriyaki sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 large handfuls baby spinach
- 4 burger buns
Note: These make very generous portions. You can actually make more burgers with these, depending on how much of the chicken mixture you spoon into the burgers
In a large skillet over medium heat, add the oil, then the shredded carrot, and cook for a few minutes, stirring frequently.
Then add the scallions and cook for a few more minutes until softened.
Add the garlic and stir for 30 seconds.
Add the minced chicken and break it up with a wooden spoon, and cook, stirring occasionally
until no longer pink.
Add the spinach and
stir into the mixture for 30 seconds.
Meanwhile, in a small bowl, mix together 1/2 cup water, teriyaki, oyster sauce, and cornstarch.
Stir the sauce into the chicken mixture and cook, stirring,
until it thickens for a couple of minutes.
Split the burger buns, and toast them under the broiler. Spoon the mixture on the bottoms of the burger buns, then cover with the bun tops.
Mixed Greens and Fennel Salad
In a large bowl, mix together one bag of mixed greens, and finely sliced fennel. Drizzle with lemon juice, salt, and olive oil. Mix together.