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20-Minute Ground Chicken Stir Fry - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground chicken (93–98% lean)
  • 1 tablespoon neutral oil (avocado, canola, or grapeseed)
  • 1 small onion, thinly sliced
  • 3 cups mixed vegetables (e.g., bell peppers, broccoli, snap peas, carrots, mushrooms)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 2 green onions, sliced (optional, for garnish)
  • Sesame seeds (optional, for garnish)
  • Cooked rice or noodles, for serving
  • Sauce:
  • 1/4 cup low-sodium soy sauce (or tamari/coconut aminos)
  • 1 tablespoon rice vinegar (or lime juice)
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon sesame oil
  • 1–2 teaspoons sriracha or chili-garlic sauce (to taste)
  • 1/4 cup chicken broth or water
  • 2 teaspoons cornstarch

Method
 

  1. Make the sauce: In a small bowl, whisk soy sauce, rice vinegar, honey, sesame oil, sriracha, broth, and cornstarch until smooth. Set aside.
  2. Prep the veggies: Slice onions and cut vegetables into bite-size pieces. Aim for similar sizes so they cook evenly.
  3. Brown the chicken: Heat a large skillet or wok over medium-high. Add oil, then ground chicken. Break it up with a spatula and cook until no longer pink and lightly browned, 4–6 minutes. Season with a pinch of salt and pepper.
  4. Add aromatics: Stir in garlic and ginger. Cook 30–60 seconds until fragrant, stirring often so they don’t burn.
  5. Cook the veggies: Add onion and mixed vegetables. Stir-fry 3–5 minutes until crisp-tender. If using harder veggies like broccoli or carrots, cook them 1–2 minutes longer.
  6. Sauce it up: Give the sauce a quick stir (cornstarch settles), then pour it into the pan. Toss everything to coat. Simmer 1–2 minutes until the sauce thickens and clings.
  7. Taste and finish: Adjust with more soy for salt, vinegar for brightness, or sriracha for heat. Garnish with green onions and sesame seeds.
  8. Serve: Spoon over hot rice or toss with noodles. Eat right away for the best texture.