Ground Chicken Stir Fry
This easy ground chicken stir fry is packed with fresh vegetables and coated in a rich, savory sauce. Ready in 30 minutes, it’s a healthy, high-protein dinner idea. Juicy ground chicken is stir-fried with vibrant red bell peppers, crisp broccoli, and savory onions!
Equipment
- Large Skillet
- Measuring spoons and cups
- Mixing Bowls
- Serving Bowls
Ingredients
For the chicken stir fry
- 2 tablespoons vegetable oil divided
- 1 lb ground chicken
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 1 small yellow onion sliced
- 1 medium red bell pepper sliced
- 2 cups broccoli florets
For the stir fry sauce
- ¼ cup chicken broth low sodium
- 3 tablespoons soy sauce low-sodium
- 1 tablespoon oyster sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- ½ tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 tablespoons chopped green onions for garnish
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the ground chicken and cook, breaking it into small pieces, until no longer pink for about 5 minutes. Season with a pinch of salt and pepper, then remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Add garlic and ginger, sautéing for about 30 seconds until fragrant.
- Toss in the onion and red bell pepper, cooking for 2–3 minutes. Add the broccoli and stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
- Meanwhile, prepare the stir-fry sauce. In a bowl, combine chicken broth, soy sauce, oyster sauce, sriracha sauce, rice vinegar, honey, sesame oil and cornstarch
- Pour the sauce over the veggies in the skillet. Return the cooked chicken to the skillet and bring it to a rolling boil; the mixture will start to thicken.
- Once done, garnish the ground chicken stir-fry with green onions.
- Serve them over rice to enjoy.
Notes
Stir-Fry Sauce Tips
- Use cornstarch to thicken for a glossy finish.
- Add a splash of rice vinegar for tang and balance.
- Drizzle with sesame oil at the end for deep flavor.
Storage & Meal Prep Tips
- Lasts 3–4 days in the fridge.
- Reheat gently in a skillet to preserve texture.
- Freeze portions for quick weeknight meals.
Nutrition
Serving: 1 servingCalories: 219kcalCarbohydrates: 20.8gProtein: 11.9gFat: 10.5gSaturated Fat: 1.6gSodium: 9964mgFiber: 2.9gSugar: 12.8g
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