Ground Chicken Stir Fry

There’s something so satisfying about a quick and easy stir fry, and when it’s made with ground chicken, it becomes the perfect balance of lean protein and vibrant, crunchy veggies. If you’re someone who’s always on the lookout for a dinner that comes together in a flash but still feels like a treat, this ground chicken stir fry is exactly what you need. You can throw it together in under 30 minutes, and the flavors are just bold enough to make your taste buds sing.

What I love most about this dish is how adaptable it is. Whether you’re craving a little heat with some chili flakes or prefer a sweeter, tangier sauce, you can customize it to your liking. Plus, it’s one of those recipes that’s perfect for using up whatever vegetables you have in your fridge.

Got some bell peppers, carrots, or broccoli? Toss them in. This stir-fry is all about convenience and making your weeknight dinners easier without compromising on flavor.

Ground chicken is a great option if you want something lean but hearty enough to keep you satisfied. Unlike some stir-fry recipes that rely on chicken breast or thigh, ground chicken cooks up quickly, takes on the flavors of the sauce beautifully, and has that perfect texture that mixes so well with the crisp veggies.

Plus, it’s an affordable protein option, which is always a win in my book. Let’s dive into the recipe and talk about how you can make this dish at home in just a few simple steps!

Why You’ll Love It

• Quick & Easy: Ready in under 30 minutes, this stir fry is perfect for those busy nights when you want something tasty without spending hours in the kitchen.
• Customizable: You can swap in your favorite vegetables or adjust the sauce to suit your taste — whether you like it spicy, sweet, or tangy, this dish has you covered.
• Healthy & Lean: Ground chicken is a great source of lean protein, making this stir fry a lighter alternative to other fried rice or noodle dishes.
• One-Pan Wonder: With minimal cleanup required, it’s the perfect weeknight meal that keeps the kitchen mess-free.
• Budget-Friendly: Ground chicken is an affordable protein, and you can easily use whatever veggies you have on hand, making this dish both economical and delicious.

Ingredient List

For the Stir Fry:

• 1 lb ground chicken
• 1 tablespoon olive oil (or sesame oil for added flavor)
• 1 medium onion, chopped
• 2 bell peppers, sliced (use any color you like)
• 1 medium carrot, julienned
• 1 cup broccoli florets
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce
• 1 tablespoon honey (or maple syrup)
• 1 tablespoon rice vinegar
• 1 teaspoon chili flakes (optional for heat)
• Salt and pepper, to taste

For Garnish (optional):

• 2 tablespoons chopped green onions
• Sesame seeds

Ingredient Notes

• I always use low-sodium soy sauce for a healthier option, but feel free to use regular if you prefer a saltier flavor.
• Sesame oil adds an amazing depth of flavor and aroma, so if you have it, I highly recommend using it instead of regular olive oil.
• Oyster sauce is a must for that umami flavor, don’t skip it! It’s what takes this stir-fry to the next level.
• If you don’t have fresh ginger, you can use ginger powder, but fresh really brings out a lovely, zesty kick.
• For the vegetables, you can absolutely mix it up based on what you have — snap peas, mushrooms, or zucchini would all work perfectly here.

Kitchen Equipment Needed

• Large Skillet or Wok – For sautéing everything evenly; I love using my non-stick wok because it handles high heat beautifully.
• Wooden Spoon or Silicone Spatula – Great for breaking up the ground chicken and stirring without scratching the pan.
• Cutting Board & Sharp Knife – For chopping veggies quickly and safely.
• Garlic Press (optional) – If you’re not a fan of mincing garlic by hand, this tool is a game changer.
• Measuring Spoons – To get the sauce ingredients just right.
• Grater or Microplane – For finely grating fresh ginger (way easier than chopping).

Instructions

Step 1: Prep Your Ingredients

• Wash and dry all your vegetables.
• Slice the bell peppers into thin strips, julienne the carrot, and cut the broccoli into small florets.
• Chop the onion and mince the garlic and ginger.

Pro Tip: Use a damp paper towel under your cutting board to keep it from slipping while chopping — it makes a huge difference in safety and ease.

Step 2: Make the Sauce

• In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and chili flakes (if using).
• Set the sauce aside — you’ll pour it in at the end.

Pro Tip: Whisk the sauce just before adding it to the pan so the honey doesn’t settle at the bottom.

Step 3: Cook the Ground Chicken

• Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
• Once hot, add the ground chicken and break it up using a wooden spoon or spatula.
• Cook for about 5–7 minutes, until no longer pink and starting to brown slightly.
• Season lightly with salt and pepper.

Pro Tip: Let the chicken sit for 1–2 minutes before stirring — it’ll develop a bit of a crust and add more flavor.

Step 4: Sauté the Aromatics

• Push the cooked chicken to the side of the pan.
• Add the chopped onion, garlic, and ginger to the empty side with a tiny drizzle of oil if needed.
• Sauté for 1–2 minutes until fragrant, then stir everything together.

Step 5: Add the Veggies

• Add in the carrots first (they take the longest to soften), stir-fry for about 2 minutes.
• Then add the bell peppers and broccoli, cooking for another 3–4 minutes.
• Stir everything well so the chicken and veggies are evenly mixed.

Pro Tip: Don’t overcook the veggies — you want them tender but still crisp for that stir-fry crunch!

Step 6: Pour in the Sauce

• Give your sauce a quick stir, then pour it evenly over the chicken and veggies.
• Toss everything together so it’s fully coated in the sauce.
• Let it simmer for 1–2 minutes until everything’s hot and glossy.

Step 7: Garnish and Serve

• Turn off the heat and sprinkle on chopped green onions and sesame seeds.
• Serve hot over rice, noodles, or even lettuce wraps if you’re going low-carb.

Pro Tip: For meal prep, let it cool completely before storing — it holds up beautifully in the fridge for up to 4 days.

Tips and Tricks for Success

• Prep everything first: Stir fry moves fast, so have all your ingredients chopped and ready before you start cooking.
• Use high heat: This helps sear the meat and veggies quickly, keeping them flavorful and crisp, not soggy.
• Don’t overcrowd the pan: If your skillet is too small, cook the veggies in batches to avoid steaming them.
• Taste and adjust: After adding the sauce, give it a quick taste—add more soy sauce for saltiness, honey for sweetness, or chili flakes for heat.
• Leftovers are gold: This stir fry reheats really well, so double the batch for lunch the next day or a quick meal later in the week.

Ingredient Substitutions and Variations

• Ground turkey or beef: Swap ground chicken with either—both work well and bring slightly different flavors.
• Soy sauce alternatives: Use tamari for gluten-free or coconut aminos for a soy-free option.
• Low-carb option: Serve it over cauliflower rice or in lettuce cups instead of regular rice.
• Vegetarian version: Skip the meat and use tofu or tempeh; just make sure to press and pan-fry the tofu first for best texture.
• Add noodles: Toss in cooked rice noodles or ramen at the end for a heartier, noodle-packed stir fry.

Serving Suggestions

• Serve it over a warm bowl of steamed jasmine or basmati rice for a classic and satisfying combo.
• Try it with brown rice or quinoa if you want a fiber-rich, healthier option.
• I love serving this stir fry in lettuce cups for a light, low-carb meal that still feels super satisfying.
• Pair it with a side of crunchy Asian slaw or a simple cucumber salad for a fresh contrast.
• For a more indulgent twist, toss the stir-fry with lo mein or ramen noodles—it’s comforting and great for leftovers!

Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge for up to 4 days.
• For longer storage, you can freeze it for up to 2 months—just thaw in the fridge overnight before reheating.
• Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce and keep everything juicy.
• You can also microwave it in 30-second bursts, stirring in between, until hot throughout.
• If using lettuce cups for leftovers, store the filling and lettuce separately to keep the texture crisp.

Frequently Asked Questions

Can I make this ahead of time?

Yes! This stir-fry is great for meal prep. Just store it in the fridge and reheat when you’re ready to eat—it holds up well for several days.

What veggies work best in this recipe?

Bell peppers, carrots, and broccoli are go-to classics, but you can also use snap peas, zucchini, mushrooms, or even baby corn—whatever you have on hand!

Is this recipe spicy?

Only if you want it to be! The chili flakes are totally optional, so you can leave them out for a mild version or add more if you love heat.

Can I use pre-minced garlic and ginger?

Absolutely. Fresh is best for flavor, but the jarred versions work just fine in a pinch, especially if you’re short on time.

What should I serve this with for a complete meal?

A simple side of rice, noodles, or even a crisp Asian-style salad will round it out beautifully. It’s also great as a lettuce wrap filling for a lighter option.

Can I double the recipe?

Totally! Just make sure your pan is big enough or cook in batches, so everything still gets that nice stir-fry texture instead of steaming.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me [@tasiahub_] or use the hashtag [#tasiahub]. I’d love to see your creations and how you make this dish your own!