This Ground Chicken Stir Fry is an easy healthy dinner that comes together in less than 30 minutes - perfect for busy weeknights! This recipe uses ground chicken because it's a super budget-friendly high quality protein. I hope you enjoy it as much as I do. 😊
As a dietitian, I love stir fries because they're a great way to get in lots of fresh vegetables. And they're such a quick option for healthy weeknight dinners. I created this recipe for everyone on the hunt for an easy nutrient-rich option that won't break the bank. Plus, it all comes together in one pan for easy clean up!
This Ground Chicken Stir Fry pairs great with brown rice, white rice, jasmine rice, rice noodles. Use cauliflower rice or serve it in lettuce wraps for a low carb option.
If you're looking for more easy weeknight dinners, try my Unstuffed Peppers Skillet with Ground Beef or this Sweet Potato, Black Beans & Turkey Skillet next!
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Key Ingredients and Substitution Ideas
This Ground Chicken Stir Fry recipe is made with simple ingredients. Check the printable recipe card at the bottom for measurements & full recipe.
Stir Fry Ingredients
- Ground Chicken - lean ground chicken breast is a relatively inexpensive protein and costs less than chicken breasts or chicken thighs. If you don't like ground chicken, you can use any ground meat! Ground turkey, ground beef, or ground pork would work well here.
- Broccoli - when it comes to fresh veggies in a stir fry, broccoli is a common ingredient because it holds up well to quick cooking and adds color and texture. Nutritionally, broccoli provides dietary fiber for gut health, antioxidants, and vitamin C. You can use frozen broccoli florets, but you'll need to cook them for an extra few minutes to let them thaw.
- Bell Peppers - I use a red bell pepper, but any color will work. Red is the sweetest variety of bell peppers and green is the least sweet. Orange and yellow fall somewhere in the middle. Bell pepper adds vitamins C and K and some antioxidants.
- Carrots - I suggest using whole carrots and slicing them into small strips because whole carrots are the sweetest. But you could buy matchstick carrots instead to save time.
- Snow Peas or Snap Peas - either of these will add a nice crunch to your stir fry, but sugar snap peas are a bit larger and sweeter. If you don't like peas, you can use fresh green beans or water chestnuts for the crunch factor.
- Yellow Onion & Fresh Garlic - yellow onion provides flavor and a couple of fresh garlic cloves pair nicely with the umami soy and sweet honey flavors in the sauce. Minced garlic is also high in antioxidants and allium which has been shown to support immunity.
- Cashews - crunchy roasted cashews add extra crunch and healthy fats to support brain health.
- Fresh Ginger Root - freshly grated ginger root is an easy way to add zest and a bit of spice. Ginger also helps support a healthy gut. Ginger contains antioxidants and has anti-inflammatory properties.
- Extra Virgin Olive Oil - extra-virgin olive oil serves as a base to cook the chicken and vegetables. It also adds heart-healthy fats that support for brain health and hormone health. You can substitute with avocado oil if you prefer a more mild flavor.
- Kosher Salt & Black Pepper - to season the tender ground chicken
- Toppings of choice - add toasted sesame seeds, sliced green onions or sriracha sauce on top.
Sauce Ingredients
- Chicken Broth - I use chicken broth for this recipe, but you can use bone broth or homemade chicken stock instead if you prefer. If you're sensitive to salt, use a low-sodium chicken broth and add salt to taste at the end of cooking.
- Low Sodium Soy Sauce - soy sauce adds so much flavor for umami fans. I use low sodium in this recipe because regular soy sauce is a bit too salty for me. For a gluten-free stir fry sauce, substitute with coconut aminos or GF tamari sauce.
- Rice Vinegar - also known simply as rice vinegar. It's a bit sweeter than other vinegars, but you can substitute with white wine vinegar or apple cider vinegar if you want! I use Marukan brand for this recipe.
- Honey - honey adds sweetness and helps to caramelize the sauce. You can use maple syrup if you prefer.
- Crushed Red Pepper Flakes - this adds a little bit of spice to the stir fry. If you don't like spice, feel free to leave it out or cut the amount in half!
- Cornstarch - used to thicken the sauce ingredients. You can use arrowroot powder if you prefer.
- Water - mixed with the cornstarch to make a slurry for thickening the sauce.
- Toasted Sesame Oil (optional) - I like to add just a teaspoon of toasted sesame oil for more flavor.
How to Make Ground Chicken Stir Fry
Below are the instructions for how to make this easy ground chicken stir fry with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: In a small bowl, whisk the cornstarch and water into a slurry. Add other sauce ingredients and whisk them. Set aside.
- Step 2: Heat a large skillet or wok on medium-high heat. Add 1 tablespoon of the olive oil until hot. Once the oil is heated, add the ground chicken and salt and pepper. Break apart the chicken with a wooden spoon. Cook, stirring frequently for 5-7 minutes until the chicken is cooked through. Remove from skillet and set aside.
- Step 3: Reduce to medium heat and add the remaining oil. Then add the onions and sauté until softened, about 2 minutes. Add the rest of the chopped vegetables and sauté, stirring constantly until everything is cooked to your liking. For softer vegetables, cook 5-7 minutes. For al dente vegetables, cook 3-5 minutes.
- Step 4: Add the fresh garlic and ginger and stir until fragrant, about 30 seconds. Then add the chicken back to the skillet and pour the prepared sauce on top. Bring everything to a boil and cook for another 1-2 minutes, stirring frequently until the sauce is thickened. Remove from heat and stir in chopped cashews. Serve over rice or noodles.
Hint: This recipe moves fast once you start cooking so be sure to make the sauce and chop the vegetables before you turn on the heat!
Dietitian Tip
It seems basic, but it's so easy to forget that when it comes to sticking with healthy eating, having go-to easy dinners like one-pan skillet dinners on rotation is so helpful. Especially on busy days. 😊
Variations
The great thing about ground chicken stir fry is you can customize them to your taste! Below are some ideas, but feel free to get creative.
- Spicy - this stir fry already has a little bit of a kick, but if you like it extra spicy, double up on the red pepper flakes or add sriracha sauce on top!
- Different Vegetables - feel free to substitute with your favorite vegetables in place of (or in addition to) the ones listed in the recipe! Some great additions for stir frying are zucchini, mushrooms, or water chesnuts.
- Gluten-free - use coconut aminos in place of soy sauce and make sure to use a GF cornstarch or use arrowroot powder in place of cornstarch to make this recipe gluten-free.
Equipment
You'll need either a wok or a good nonstick pan for this stir fry. I use my Caraway skillet which is a non-toxic PFOA and PTFE free saute pan.
Meal Prep & Storage for Ground Chicken Stir Fry
- Meal Prep - chop your vegetables and make the sauce in advance. That way when dinnertime rolls around, everything will be ready in just 20 minutes.
- Storage - store leftover chicken stir fry in an airtight container in the fridge for up to 3-4 days in the refrigerator.
Expert Tips
- For best results, chop the stir-fry veggies into evenly sized pieces so they all cook through. I like to chop mine pretty small so I get a little of each in every bite.
- Heat the pan before adding the oil. Then let the oil get hot before adding the vegetables.
- The trick to preventing the vegetables from burning when cooking over medium or medium-high heat is to stir them pretty constantly while they cook.
FAQ
While healthy means something different to everyone based on your health goals, this is a nutrient-rich option. It contains high quality protein from the chicken which also provides important nutrients like vitamin B12 and iron. The large variety of vegetables in this recipe provide several different nutrients including dietary fiber for gut health, antioxidants, vitamins K, C, A, and D. And the extra-virgin olive oil that the stir fry is cooked in provides heart-healthy fats that also support brain health and hormone health. This is a low-carb recipe. To balance it out, I suggest serving it with rice.
Absolutely! You can substitute ground chicken or your favorite ground meat.
No, this is not a gluten-free recipe because soy sauce contains gluten. You can easily make this recipe gluten-free by replacing the soy sauce with coconut aminos.
Yes, this is a dairy-free recipe.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Ground Chicken Stir Fry:
Want to Learn About Nutrition?
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I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Easy Ground Chicken Stir Fry Recipe with Vegetables
Equipment
Ingredients
- 2 tablespoon extra virgin olive oil, divided
- 1 lb ground chicken breast (or lean ground turkey)
- 2 cups broccoli, chopped (about 1 head of broccoli)
- 1 red bell pepper, chopped
- ½ cup carrots, sliced into thin pieces (about 1-2 large carrots)
- ½ cup sugar snap peas (or snow peas)
- ½ yellow onion, diced
- 1 tablespoon grated fresh ginger root (or 1 teaspoon ginger powder)
- 3 cloves garlic, minced
- ¼ cup cashews, salted & roasted, rough chopped
For the Sauce
- ½ cup chicken broth (or chicken stock)
- ¼ cup low sodium soy sauce (coconut aminos for a gluten-free option)
- 2 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- ½ teaspoon red pepper flakes
- 1 teaspoon toasted sesame oil (optional)
Instructions
- In a small bowl, whisk the cornstarch and water into a slurry. Add other sauce ingredients and whisk them. Set aside.
- Heat a large skillet or wok on medium-high heat. Add 1 tablespoon of the olive oil until hot. Once the oil is heated, add the ground chicken and salt and pepper. Break apart the chicken with a wooden spoon. Cook, stirring frequently for 5-7 minutes until the chicken is cooked through. Remove from skillet and set aside.
- Reduce to medium heat and add the remaining oil. Then add the onions and sauté until softened, about 2 minutes. Add the rest of the chopped vegetables and sauté, stirring constantly until everything is cooked to your liking. For softer vegetables, cook 5-7 minutes. For al dente vegetables, cook 3-5 minutes.
- Add the fresh garlic and ginger and stir until fragrant, about 30 seconds. Then add the chicken back to the skillet and pour the prepared sauce on top. Bring everything to a boil and cook for another 1-2 minutes, stirring frequently until the sauce is thickened. Remove from heat, stir in cashews, and serve over rice or noodles.
Notes
- This recipe moves fast once you start cooking so be sure to make the sauce and chop the vegetables before you turn on the heat!
- For best results, chop the stir-fry veggies into evenly sized pieces so they all cook through. I like to chop mine pretty small so I get a little of each in every bite.
- Heat the pan before adding the oil. Then let the oil get hot before adding the vegetables.
- The trick to preventing the vegetables from burning when cooking over medium or medium-high heat is to stir them pretty constantly while they cook.
- Meal Prep - chop your vegetables and make the sauce in advance. That way when dinnertime rolls around, everything will be ready in just 20 minutes.
- Storage - store leftover chicken stir fry in an airtight container in the fridge for up to 3-4 days in the refrigerator.
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