Ground Chicken Stir Fry

Name: Ground Chicken Stir Fry
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: Asian
Ingredients: 500g/ 1lb ground chicken (mince); 300g/ 10.5 oz snow peas, halved; 1 red capsicum (bell pepper), chopped; 4 spring onions, chopped; 2 cups (250g/ 8.8 oz) fresh bean sprouts; 3/4 cup chicken broth; 1/3 cup soy sauce; 1/4 cup hoisin sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 tablespoon fresh ginger, minced; 2 tablespoons arrowroot or cornflour

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This Ground Chicken Stir Fry is a quick, 30-minute weeknight meal featuring veggies, ground chicken (mince), and an outrageously delicious, sweet-and-salty Asian sauce served over rice.

Ground chicken stir fry with veggies in a skillet with spoon on the bottom.

I love stir fries for their versatility and simplicity. This recipe combines a flavourful Asian sauce with ground chicken and veggies in just one pan. The sauce is slightly sweet and tangy, making it irresistible over jasmine or basmati rice.

The sauce is so good, I for myself using it it for other dishes like my pineapple tofu. You can customise the stir fry with any veggies you have on hand. Today, I used snow peas, spring onions, bell pepper, and bean sprouts, but feel free to add mushrooms, broccoli, or whatever you’re craving.

Ingredients You’ll Need

All you need are 12 simple ingredients to make this ground chicken stir fry recipe.

Ground Chicken: Lean ground chicken is quick-cooking, mild, and keeps this meal healthy and light.
Veggies: Spring onion, snow peas, bean sprouts, and red pepper add a nice crunch and light sweetness to this recipe.
Broth: Chicken broth or veggie broth—either works. Even bone broth can be used.
Soy Sauce: I prefer low-sodium soy sauce to keep the stir fry from becoming too salty. You can also swap soy sauce with tamari or coconut aminos to make this gluten-free.
Hoisin Sauce: The sweet, sticky, salty, and umami base for our sauce. Think of hoisin as sweet Asian BBQ sauce.
Toasted Sesame Oil: Has a distinct flavour typically found in Asian dishes. It adds a sesame-forward taste to the sauce.
Ginger: Freshly grated ginger adds freshness and zing. You can use one-third the amount of ground ginger in a pinch.
Rice Vinegar: A light, mild way to add critical acidity.
Arrowroot Flour: To thicken the sauce, so it coats every morsel of chicken and veggies in glossy goodness. You can swap this interchangeably with tapioca flour or cornstarch if you prefer.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Ground Chicken Stir Fry

Cook the chicken: Start by heating up some avocado oil in a large skillet or wok over medium-high heat. Once the pan is hot, add the ground chicken and cook for three to four minutes, breaking up the meat into small pieces with a wooden spoon.

Snow peas and bell peppers added to the skillet.

Add the vegetables: Add the snow peas, capsicum (bell pepper), and spring onions. Cook for another 3 to 4 minutes or until the chicken is fully cooked and the veggies are slightly tender.

Make the stir fry sauce: While the chicken and veggies are cooking, make the sauce. In a small bowl or measuring cup, whisk together the broth, soy sauce, hoisin sauce, rice vinegar, sesame oil, fresh ginger, and arrowroot starch.

Bean sprouts, sprig onion and sauce added to the skillet.

Add the sauce: Pour the sauce over the chicken and veggies. Let everything cook together for another 4 or 5 minutes. The sauce will start to thicken, and the delicious flavour will seep into everything.

Serve up: When ready to eat, serve a generous portion over prepared rice. Top with a sprinkle of sesame seeds and enjoy!

Recipe Variations and Tips

Low Carb: Serve over cauliflower rice, zucchini noodles, or use lettuce cups as a base.
Different Veggies: Try adding chopped green beans, broccoli, whole baby corn, or water chestnuts for variety.
Another Protein: Swap out the ground chicken for any ground protein you have on hand, like ground pork, ground turkey, or ground beef.
Even Veggie Sizes: Cut the veggies to similar sizes to ensure they cook evenly.
Keep It Chunky: Roughly break apart the chicken into small to medium pieces, similar to chicken pieces.
Avoid Overcooking: Don't overcook the chicken to prevent it from becoming dry.

Chicken stir fry in a skillet with a spoon.

How to store

Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheating: Reheat in the microwave or on the stovetop with a splash of water until warmed through.
Freezing: Freeze leftovers in an airtight container for up to three months. Thaw overnight in the fridge and reheat before serving over rice.

Recipe FAQ

Can I use a different meat?

Yes, totally! Try ground turkey, ground beef, or ground pork.

Can I use different veggies?

Absolutely! You can use any vegetable you’d like in this stir fry.

How can I prevent the ground turkey from drying out?

To prevent super dry turkey, use ground turkey with a higher fat percentage. The higher the fat percentage, the juicier (and more flavourful) the turkey will be. If you prefer very lean ground turkey, it may be drier, but to ensure it is not too dry, avoid overcooking it.

Is this good for meal prep?

It is! You can make this and it’ll stay good in the fridge for up to 5 days. Reheat in a skillet or microwave.

Gross chicken stir fry with veggies in a skillet.

More Stir Fry Recipes

Ground Turkey Teriyaki Stir Fry

15-Minute Peanut Chickpea Stir Fry

Pineapple Tofu Stir Fry

Thai Basil Tofu Stir Fry

If you try this Ground Chicken Stir Fry recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.