Ground chicken stir-fry is one of my absolute favorite weeknight dinners, and honestly, it couldn’t be easier! This recipe comes together in about 30 minutes from start to finish, making it perfect for busy evenings when you want something delicious but don’t have hours to spend in the kitchen. The beauty of using ground chicken instead of whole pieces is that it cooks so quickly and evenly, creating those gorgeous little bits that soak up all the sauce.
I love how versatile this dish is too. You can swap out vegetables based on what you have on hand, adjust the spice level to your preference, and even change up the sauce to match your mood. One night it’s an Asian-inspired version with soy and ginger, the next it’s got a little Italian flair. This recipe has become a staple in my home because my family requests it constantly, and I never tire of making it.
The key to the best ground chicken stir-fry is not overcrowding your pan when you’re cooking the chicken. Give it space to brown properly and develop that delicious caramelized exterior. Then, the vegetables go in and you’re layering flavors and textures that make this dish absolutely irresistible. Serve it over rice, noodles, or even cauliflower rice if you’re looking for something lighter.
If you love easy chicken recipes like this one, you might also enjoy exploring other simple preparations. Check out how you can elevate your weeknight dinners with simple flavor-boosting techniques or discover how to make complementary side dishes that pair beautifully with stir-fries.
For more inspiration on quick cooking methods, Bon Appétit has fantastic weeknight dinner guides, and Serious Eats offers detailed stir-fry techniques that will help you master this cooking style. You can also find variations and substitution ideas on the New York Times Cooking section.
Ingredients
- 2 pounds ground chicken
- 3 tablespoons sesame oil, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 bell peppers (any color), diced
- 2 cups broccoli florets, chopped into bite-sized pieces
- 1 cup snap peas
- 1 cup carrots, julienned or thinly sliced
- 1/2 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or brown sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
- 2 tablespoons sesame seeds
- Salt and black pepper to taste
- Cooked rice or noodles for serving
Instructions
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, cornstarch, and red pepper flakes. Set your sauce aside and let it sit while you prepare the other ingredients.
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat until it’s shimmering and hot.
- Add the ground chicken to the hot skillet, breaking it apart with a wooden spoon as it cooks. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Drain any excess liquid if needed, then transfer the cooked chicken to a clean plate. - Add the remaining 2 tablespoons of sesame oil to the same skillet over medium-high heat.
- Add the diced onion and cook for 2-3 minutes, stirring frequently, until it begins to soften and becomes fragrant.
- Stir in the minced garlic and fresh ginger, cooking for about 30 seconds to 1 minute until the mixture becomes incredibly aromatic. Be careful not to burn the garlic.
- Add the bell peppers, broccoli florets, snap peas, and carrots to the skillet. Stir everything together and cook for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp and still have a bit of bite to them.
- Return the cooked ground chicken to the skillet with the vegetables, stirring everything together until well combined.
- Give your sauce a quick stir (the cornstarch may have settled), then pour it over the chicken and vegetables in the skillet.
- Toss everything together gently but thoroughly, making sure all the chicken and vegetables are coated with the sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Taste your stir-fry and adjust the seasonings as needed with salt and black pepper. Remember that soy sauce is salty, so start with just a pinch.
- Transfer the finished stir-fry to a serving platter or individual bowls. Top with sliced green onions and sesame seeds.
- Serve immediately over cooked rice, noodles, or your favorite grain while everything is hot and the sauce is still glossy.
Pro Tips
Vegetable Substitutions: This recipe is wonderfully flexible with vegetables. Feel free to swap in water chestnuts, mushrooms, bok choy, green beans, zucchini, or cauliflower based on what you have available or what your family prefers.
Spice Level Adjustments: If you like things spicier, increase the red pepper flakes to 1/2 teaspoon or add a teaspoon of sriracha to your sauce. For milder preferences, omit the red pepper flakes entirely.
Protein Options: While ground chicken is fantastic in this recipe, you can easily substitute ground turkey, ground pork, or even ground beef for similar results. Cooking times may vary slightly depending on which protein you choose.
Sauce Consistency: If your sauce seems too thin, mix an additional teaspoon of cornstarch with a tablespoon of water to create a slurry and add it to the pan. If it’s too thick, add a splash of water or low-sodium broth.
Serving Suggestions: This stir-fry is delicious over white rice, brown rice, jasmine rice, or even cauliflower rice for a lower-carb option. It also works wonderfully over ramen noodles or served in lettuce cups for a lighter presentation.
Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.
Nutrition Note: Ground chicken is a lean protein that’s lower in fat than ground beef, making this an excellent choice for health-conscious home cooks. It’s also more budget-friendly than many other protein options.
Kid-Friendly Variations: If cooking for picky eaters, you can cut vegetables into smaller pieces or puree some of the sauce to make it more appealing. Many kids also enjoy helping with the prep work, which can encourage them to try new foods.
Pan Type: A large skillet or wok works best for this recipe. If using a regular skillet, make sure it’s at least 12 inches wide to prevent overcrowding and ensure even cooking.