In a large frying pan, heat oil over medium heat and dump the ground chicken and fry til no longer pink. Drain the fat out from the pan if necessary.
Toss in garlic, onions, and mushrooms and saute for a few minutes.
In another bowl, mix maple syrup, coconut aminos, black pepper, garlic powder. Throw in the pan and let simmer until juices runs out.
Serve over rice, veggies, and garnish with red pepper flakes and dried parsley.
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Keyword Low Sodium, Sweet Ground Chicken and Mushrooms