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Ground Chicken Stir Fry Bowls - Quick, Flavorful, Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground chicken: 1 to 1.25 pounds (93% lean works well).
  • Vegetables: 1 red bell pepper (sliced), 1 cup snap peas or green beans, 1 medium carrot (matchsticks), 1 small yellow onion (sliced), 2 cups chopped broccoli or broccolini.
  • Aromatics: 4 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 3 green onions (sliced, whites and greens separated).
  • Sauce: 1/3 cup low-sodium soy sauce or tamari, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1–2 tablespoons honey or maple syrup, 1–2 teaspoons chili-garlic sauce or sriracha, 1/4 cup chicken broth or water.
  • Thickener (optional): 1 teaspoon cornstarch mixed with 1 tablespoon water.
  • Cooking oil: 1–2 tablespoons neutral oil (avocado, canola, or grapeseed).
  • To serve: Cooked jasmine or brown rice, cauliflower rice, or rice noodles; sesame seeds; lime wedges; extra green onions.
  • Optional add-ins: 1/2 cup edamame, 1/2 cup mushrooms (sliced), 1 small zucchini (half-moons), fresh cilantro or Thai basil.

Method
 

  1. Cook your base: Prepare rice or noodles first so they’re ready when the stir fry is done. Keep warm.
  2. Whisk the sauce: In a bowl, combine soy sauce, rice vinegar, sesame oil, honey, chili-garlic sauce, and broth. If you like a glossy, clingy finish, stir in the cornstarch slurry. Taste and adjust sweetness or heat.
  3. Prep the veggies: Slice and chop everything before you heat the pan. Stir fry moves quickly, so have it all within reach.
  4. Brown the chicken: Heat a large skillet or wok over medium-high. Add oil, then ground chicken. Season with a pinch of salt and pepper. Cook, breaking it into small crumbles, until lightly browned and cooked through, 5–7 minutes. Add the white parts of the green onion and cook 30 seconds more.
  5. Add aromatics: Push chicken to the sides. Add a splash of oil if the pan looks dry. Stir in garlic and ginger and cook until fragrant, about 30 seconds, then mix with the chicken.
  6. Stir fry the vegetables: Add onion, bell pepper, carrot, and broccoli. Cook, tossing often, until crisp-tender, 3–5 minutes. Add snap peas for the last 2 minutes so they stay bright and crisp.
  7. Sauce it up: Pour in the sauce. Toss everything to coat. Simmer 1–2 minutes until the sauce slightly thickens and clings to the chicken and veggies. If using edamame or mushrooms, fold them in now to warm through.
  8. Finish and taste: Turn off heat. Add green onion tops and a squeeze of lime. Taste and adjust salt, sweetness, or heat as needed.
  9. Build the bowls: Spoon rice or noodles into bowls. Top with the stir fry. Sprinkle with sesame seeds and extra green onions. Serve with lime wedges.