Ground Chicken Stir Fry
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.
Equipment
- Large Skillet or Wok
- Wooden Spoon or Silicone Spatula
- Cutting board & sharp knife
- Garlic press (optional)
- Measuring spoons
- Grater or Microplane
Ingredients
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
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.
Notes
Nutritional Value (per serving)
- Calories: ~280–320 kcal
- Protein: ~25–30g
- Carbohydrates: ~12–15g
- Fat: ~15–18g
- Fiber: ~3–4g
- Sugar: ~6–8g
- Sodium: ~600–800mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.