This Ground Chicken and Veggie Stir Fry is going to be your new favorite 20 minute weeknight dinner! Ground chicken, veggies, and an easy to make stir fry sauce all come together for a quick, one-skillet meal that everyone around the table will love.
Better-Than-Takeout Chicken and Veggie Stir Fry
Stir-fry dishes are one of my secrets for getting dinner on the table fast. With endless options like my Asian-inspired chicken stir fry, healthy beef and broccoli stir fry, and quick and easy shrimp and broccoli stir fry, they never get old!
Every variation is great, but this ground chicken and veggie stir fry is the recipe I turn to when I need something super quick. The chicken cooks up in no time, and everything is ready to eat in about 15 minutes. And did I mention it only uses one skillet? Make extras for meal prep, and future you will be so glad you did.
Key Ingredients and Notes
This is an overview of the main ingredients in this recipe. See the recipe card for full ingredients and instructions, below.
- Ground Chicken: I prefer to use dark meat ground chicken, but you can substitute white meat chicken if that’s what you prefer.
- Veggies: white onion, red bell pepper, and snow peas add color, nutrients, and bulk to the dish.
- Stir-Fry Sauce: skip store-bought options and make homemade stir-fry sauce by combining soy sauce, broth, sesame oil, rice vinegar, garlic, ginger, honey, crushed red pepper flakes, and cornstarch.
Ways to Customize
I keep things pretty simple with this ground chicken stir fry, but you can easily customize it with different ingredients.
- Add in extra quick-cooking veggies like zucchini, Napa cabbage, shredded carrots, or mushrooms to make a veggie-packed stir fry.
- Toss in your favorite cooked rice noodles at the end to make a hearty noodle dish.
- Want to add a little extra flavor? Try using the delicious spicy mayo for even more goodness.
- Add spice. Dial up the heat by including a dash of Sriracha or red pepper flakes.
My Favorite Ways to Serve
I typically serve this chicken and veggie stir fry over white rice with green onion, sesame seeds, and chili crisp for a filling bowl. It’s also great over cauliflower rice if you want to keep things low-carb. Or, spoon the chicken and veggies into lettuce wraps for a fun appetizer or light lunch.
Like This Recipe? Then You’ll Love These!
- Healthy Chicken and Broccoli Stir Fry
- 15 Minute Ground Beef Stir Fry
- Honey Sriracha Salmon
- Sticky Ginger Scallion Meatballs
- Sweet and Sticky Pork Meatballs
- Sesame Ginger Chicken Meatballs
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Ground Chicken Stir Fry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: Asian Inspired
- Diet: Gluten-Free
Description
This Ground Chicken and Veggie Stir Fry is inspired by my favorite takeout, but is a lot more nutritious and comes together even faster than ordering out! Cooked until tender, the ground chicken and veggies are coated in a savory, umami stir-fry sauce for a quick, one-skillet meal everyone around the table will love.
Ingredients
- avocado oil
- 1 1/4 pounds ground chicken (dark meat)
- salt and pepper
- 1 small white onion, thinly sliced
- 1 small red bell pepper, sliced
- 8 oz snow peas
- 1 batch stir fry sauce (recipe below)
- white rice, for serving
- thinly sliced green onion, for garnish
- sesame seeds, for garnish
- chili crisp, for serving
Stir Fry Sauce
- 1/4 cup soy sauce
- 1/4 cup low-sodium chicken or vegetable broth
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, finely minced, grated, or crushed
- 2 teaspoons ginger, grated or crushed
- 1–2 tablespoons honey
- 1/2 teaspoon crushed red pepper flakes
- 1/2 tablespoon cornstarch
Instructions
- Make the stir fry sauce: Add all of the stir fry sauce ingredients to a small mixing bowl or mason jar. Whisk or shake the ingredients until well combined. Set aside.
- Prep your veggies: Slice the peppers and onions so they’re ready to go.
- Cook the ground chicken: Heat a large skillet over medium-high heat. Once hot, add a bit of avocado oil and then add the ground chicken Season with a bit of salt and pepper and brown the ground chicken, breaking it up as it cooks. Once the chicken is cooked through, remove it from the pan and set aside.
- Sauté veggies: Keeping the skillet over medium-high heat, add a bit more avocado oil and then add the sliced onion, bell pepper, and snow peas to the pan. Sauté the veggies for 5-7 minutes or until the veggies have begun to soften but are still crisp.
- Finish the stir fry: Add the ground chicken back to the pan and stir until combined with the veggies. Next, add the stir fry sauce. Lower the heat to low and toss everything together. The sauce should begin to thicken quickly as it cooks.
- Serve the stir fry over cooked white rice and garnished with sesame seeds, green onion, and chili crisp/oil if desired. Enjoy!
Photography: Sasha Hooper
I love this! It was delicious. I am curious, do you think it would work well with frozen veggies, like the stir fry mix?
Hi Amanada! I’m so glad you liked it! and yes, I think that would work!