Ground Chicken Stir Fry is that go-to meal when the day’s been long and dinner needs to be quick. It’s one pan, packed with colorful veggies, and drenched in a sauce that hits all the right notes savory, sweet, and just a little kick if you want it. The best part? It’s on the table in 30 minutes, and everyone will clean their plate.
Why This Ground Chicken Stir Fry Is a Weeknight Win
- Fast prep: You can get everything ready and on the table in about 30 minutes.
- Easy cleanup: One pan means less mess and fewer dishes to wash.
- Big flavor: The combination of savory sauce and fresh veggies makes each bite exciting.
How to Make Ground Chicken Stir Fry (3 Steps & Timing)
Making a Ground Chicken Stir Fry is simple. Just follow these three steps.
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add 1 pound of ground chicken, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
Add Veggies: Stir in 1 chopped medium onion and 2 cloves of minced garlic. Cook for 2 minutes, until soft. Then, add 1 sliced red bell pepper, 1 sliced green bell pepper, 1 cup of broccoli florets, and 1 cup of sliced carrots. Cook for another 3-4 minutes until the veggies are slightly tender-crisp.
Make the Sauce and Combine: In a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon red pepper flakes (if using). Pour this sauce over the chicken and vegetables in the skillet. Bring to a simmer and cook for 1-2 minutes, or until the sauce thickens. Serve hot over cooked rice.
Ingredients
- 1 lb ground chicken
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1/4 tsp red pepper flakes (optional)
- Cooked rice, for serving
Quick Sides & Serving Ideas
Pair your Ground Chicken Stir Fry with these easy sides:
- Steamed rice: Always a classic to soak up the sauce.
- Simple salad: A fresh green salad adds crunch.
- Egg rolls: Store-bought or homemade for a fun crunch.
- Sesame noodles: Quick to make and adds an extra layer of flavor.
Spicy Ground Chicken Stir Fry
Ingredients
- 2 tablespoons olive oil divided
- 1 pound ground chicken
- 1/2 medium onion
- 6 ounces snow peas
- 1 red bell pepper
- 2 cups broccoli florets
- 1/2 cup matchstick cut carrots
- 3/4 cup cashews
Sauce:
- 1/2 cup chicken broth or water
- 3 tablespoons hoisin sauce
- 2 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon apple cider vinegar or rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 3 cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Prep your ingredients before you start cooking – once the recipe is started, it goes quite fast. Be sure to cut the veggies into pieces that are bite-size (make sure that the broccoli is cut quite small) so they cook at a similar rate.
- Add the sauce ingredients to a medium bowl and whisk together.
- Add 1 tablespoon of the olive oil and the ground chicken to a large skillet over medium-high heat. Cook the chicken, breaking it up with your spoon as you go along, until it’s no longer pink and fully cooked through (about 6-8 minutes), stirring occasionally. Transfer the chicken to a plate or bowl.
- Add the rest of the oil to the skillet, followed by the onion. Cook it for about a minute.
- If the pan is looking dry, add a small splash more oil, then add in the rest of the veggies (peas, peppers, broccoli, carrots) and cook for 3-4 minutes or until they’re tender-crisp. If you prefer them to be softer, cook them for a little longer.
- Add the cashews to the skillet as well as the cooked chicken. Pour the sauce into the skillet. Let it bubble until thickened (less than a minute), stirring constantly so everything is coated. Take the stir fry off the heat and serve immediately.
Notes
- I serve this recipe with rice, but that’s totally optional. I typically measure out 1 cup of uncooked rice to serve 4, but feel free to make as much rice as you normally do. Start the rice before the stir fry so that it’s ready at the same time.
- Nutrition info does NOT include rice.
Nutrition
Storage & Reheat (No Soggy Leftovers)
Store your Ground Chicken Stir Fry in an airtight container in the fridge. It will last for 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. To reheat without ending up with soggy leftovers, use an air fryer or oven. This will help keep everything crisp.
Got Leftovers? Make Them Work for You
Leftovers don’t have to be boring. Most of the time they’re a head start on tomorrow’s meal. Toss roasted veggies into eggs, turn last night’s chicken into wraps, or freeze soups for a lazy-night rescue. The trick is storing them right and keeping it simple. That way, instead of another chore, leftovers feel like a shortcut. See more easy ideas here and make the most of what you’ve got.
10-Minute Prep & Time-Saving Shortcuts
- Pre-chopped veggies: Save time by buying pre-chopped vegetables.
- Rotisserie chicken: Use shredded rotisserie chicken instead of ground chicken.
- Frozen stir-fry mixes: These often come with sauces and can cut prep time.
- Canned or jarred sauces: Use store-bought sauces for an even quicker option.
Smart Swaps & Variations
You can easily change up the Ground Chicken Stir Fry to fit your needs:
- Different proteins: Swap ground chicken for turkey, beef, or tofu for a vegetarian option.
- Budget-friendly veggies: Use whatever fresh or frozen vegetables you have on hand.
- Low-sugar option: Replace honey with a sugar substitute or omit it altogether.
- Additions: Toss in nuts or seeds for extra crunch and nutrition.
Lazy Cook’s Pro Tips
A couple of small tweaks can save you time every week. Line sheet pans with parchment for zero scrubbing, keep pre-chopped garlic in the fridge for instant flavor, and double-batch sauces so you’ve got a backup for busy nights. Little shortcuts like these keep dinners easy without giving up taste. See more time-saving tips here and make cooking less of a chore.
FAQs about Ground Chicken Stir Fry Recipe
Q1: Can I make this stir fry ahead of time?
Yep. Cook it, let it cool, and store it in the fridge for 3–4 days. I usually reheat mine in a skillet or air fryer so the veggies don’t get soggy. Freezing works too—just keep the sauce separate if you can, so it reheats nice and fresh.
Q2: What veggies work best in this stir fry?
Honestly, whatever’s in the fridge. Peppers, broccoli, carrots, zucchini anything that cooks fast works. Frozen stir-fry blends are lifesavers too. Just toss them in straight from the freezer and let the sauce bring it all together.
Q3: How do I keep the chicken from drying out?
Ground chicken cooks fast, so keep the heat medium-high and don’t overdo it. The sauce helps keep it juicy. If you’re worried, splash in a tablespoon of chicken broth while cooking it makes a big difference.
Q4: Can I use this recipe for meal prep?
Absolutely. Portion it into containers with rice or noodles, and you’ve got grab-and-go lunches. The sauce actually gets better after sitting a day, soaking into everything. Just reheat gently so the veggies don’t go mushy.
Q5: How can I make this stir fry healthier?
Easy swaps: low-sodium soy sauce, honey cut in half, and load up on extra veggies. You can even serve it over cauliflower rice instead of regular rice if you want to keep it lighter. It’s one of those dishes that adapts to whatever you need.
Final Through
Ground Chicken Stir Fry is not just easy, but also flexible and full of flavor. You can adjust it to what you like and have on hand. Whether it’s a busy weeknight or a casual family meal, this dish is sure to satisfy everyone at the table. Enjoy your cooking!
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