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Ground Chicken Stir Fry - Fast, Fresh, and Full of Flavor

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

Ingredients
  

  • 1 pound ground chicken (93–96% lean works best)
  • 1 tablespoon neutral oil (avocado, canola, or vegetable)
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas or green beans, trimmed
  • 1 cup shredded carrots (or matchsticks)
  • 2 green onions, sliced (white and green parts separated)
  • Optional heat: 1–2 teaspoons chili-garlic sauce or sriracha
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (adds depth; sub hoisin for sweeter profile)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon toasted sesame oil
  • 1/3 cup chicken broth or water
  • 1 teaspoon cornstarch (for light thickening)
  • Cooked rice, quinoa, or noodles
  • Sesame seeds and lime wedges (optional)

Method
 

  1. Whisk the sauce. In a small bowl, mix soy sauce, oyster sauce, rice vinegar, honey, sesame oil, chicken broth, and cornstarch until smooth. Set aside.
  2. Prep the aromatics and veggies. Slice the onion and bell pepper, trim the snap peas, shred the carrots, and mince the garlic and ginger. Keep everything close by; stir fry moves fast.
  3. Heat the pan. Place a large skillet or wok over medium-high heat. Add the oil and swirl to coat.
  4. Brown the chicken. Add ground chicken in an even layer. Let it sear undisturbed for 1–2 minutes, then break it up with a spatula. Cook until no longer pink and lightly browned, about 4–5 minutes. Season with a pinch of salt and pepper.
  5. Add aromatics. Stir in the white parts of the green onions, garlic, and ginger. Cook 30–60 seconds until fragrant. Don’t let the garlic burn.
  6. Toss in the veggies. Add onion, bell pepper, snap peas, and carrots. Stir fry 3–4 minutes until crisp-tender. If you like heat, add chili-garlic sauce now.
  7. Pour in the sauce. Give the sauce a quick stir, then add it to the pan. Toss to coat everything. Cook 1–2 minutes until the sauce thickens and glossy coats the chicken and veggies.
  8. Finish and serve. Turn off the heat. Stir in the green parts of the green onions. Taste and adjust with more soy for salt, vinegar for tang, or honey for sweetness. Serve over rice or noodles and garnish with sesame seeds and lime if you like.