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 fresh, locally grown vegetables you'll often find at your neighborhood farmers market or tucked into your weekly CSA box. Not only is this meal incredibly easy to throw together, but it’s a whole family 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 protein-rich edamame add satisfying texture and substance. Everything comes together in a savory sesame ginger sauce that's bright, flavorful, and irresistibly delicious. If you’re feeding this to 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 cleanup, this recipe checks all the boxes. Best of all, it's incredibly versatile—feel free to swap in whatever fresh vegetables are in season and available near you.
This wholesome one-pan dinner comes together in no time, making it perfect for busy weeknights when you want something both nutritious and satisfying. Enjoy!
Sesame Ginger Chicken Skillet Dinner with Spring Veggies
PREP TIME: 15 MINUTES COOK TIME: 25 MINUTES SERVES: 4
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
In a medium size bowl whisk together all the ingredients for the sauce. Set aside.
In a large cast iron skillet over medium high heat add a little olive oil or avocado oil. Add the chicken and salt and cook, using a wooden spoon to break up the meat a bit for about 5 minutes. Add the garlic, spinach, bok choy and turnips. Cook for about 5 minutes longer. Pour in the chicken broth and the sauce ingredients. Bring to a boil. Reduce the heat to medium-low and simmer until the turnips are tender. About 8 minutes.
Stir in the cooked edamame and stir everything together. Serve as is or over rice.
