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.

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.

How to Make a Ground Chicken and Veggie Stir Fry in One Skillet

Make the stir-fry sauce. Whisk or shake all the ingredients in a mixing bowl or mason jar until well combined.
Cook the ground chicken. Heat oil in a skillet over medium-high heat, add the chicken, and season it with salt and pepper. Break the chicken into pieces, and heat until it is cooked through. Then, set aside.
Sauté the veggies. Add a bit more oil to the same skillet, and sauté the veggies just until they begin to soften but are still crisp.
Combine ingredients. Add the ground chicken back to the pan, stir to combine, and add the stir-fry sauce. Reduce the heat to low, toss everything together, and let the sauce thicken. Enjoy!

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.

More Asian-Inspired Recipes I Think You’ll Love

I hope you give this Ground Chicken and Veggie Stir Fry recipe a try! It’s quick to make using one skillet and is full of sweet, savory, and umami flavors! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

Ground Chicken Stir Fry

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Author: Ashlea Carver
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Category: Dinner
Method: Sautéing
Cuisine: Asian Inspired
Diet: Gluten-Free

Print Recipe

Description

Ingredients

Units Scale

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!