Easy Ground Chicken Stir Fry Recipe with Vegetables
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! 😊
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, sliced into thin pieces
- 1 tablespoon grated fresh ginger root (or 1 teaspoon ginger powder)
- 3 cloves garlic, minced
- ¼ cup cashews, salted & roasted, rough chopped
- ¼ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper (more to taste)
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.
Video
Notes
Expert Tips
- 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 for up to 3-4 days in the refrigerator.
Nutrition
Serving: 1.5cupsCalories: 350kcalCarbohydrates: 23gProtein: 29gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 71mgSodium: 885mgPotassium: 352mgFiber: 3gSugar: 13g
Tried this recipe?Let us know how it was!