Ground Chicken Stir Fry

This ground chicken stir fry is fast, saucy, and loaded with crispy vegetables. ♡

Ground chicken cooks in minutes and soaks up every drop of that savory-sweet sauce. The trick is cooking it hot and fast so the meat gets golden and slightly crispy instead of steamed. That caramelization is where all the flavor lives.

Grab a big skillet or wok, toss in your favorite vegetables, and let the sauce do the heavy lifting. Let’s make it together.

Ingredients

Ground Chicken Stir Fry

• 1 lb ground chicken
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 small zucchini, diced
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sriracha (or more to taste)
• 1 teaspoon cornstarch mixed with 2 tablespoons water

Optional add-ins:

• Sliced green onions for topping
• Sesame seeds
• Crushed red pepper flakes
• Steamed rice or cauliflower rice for serving

How to Make Ground Chicken Stir Fry

1. Mix the sauce. Whisk together soy sauce, rice vinegar, honey, sriracha, and the cornstarch slurry in a small bowl. Set aside.
2. Brown the chicken. Heat vegetable oil in a large skillet or wok over high heat. Add ground chicken and cook for 4 to 5 minutes, breaking it into small pieces, until golden and cooked through. (Don’t stir too often or it won’t get that crispy edge.)
3. Cook the aromatics. Push the chicken to one side. Add sesame oil, garlic, and ginger to the empty side. Cook for 30 seconds until fragrant, then stir everything together.
4. Add the vegetables. Toss in bell pepper, green beans, and zucchini. Stir fry for 3 to 4 minutes until the vegetables are tender-crisp and still bright in color.
5. Pour the sauce. Give the sauce another stir, then pour it over the skillet. Toss everything to coat and cook for 1 to 2 minutes until the sauce thickens and gets glossy.
6. Serve. Spoon over steamed rice or cauliflower rice. Top with sliced green onions and sesame seeds.

Tips

• Use high heat the entire time. Stir fry needs a screaming hot pan to get that restaurant-style sear.
• Don’t move the chicken around too much in the first 2 minutes. Let it sit and develop a golden crust before breaking it up.
• Cut all your vegetables the same size so they cook evenly.
• Make the cornstarch slurry right before you need it. If it sits too long, stir it again because the starch settles.
• Ground turkey works as a 1:1 swap if you can’t find ground chicken.
• Double the sauce if you like your stir fry extra saucy or you’re serving it over rice.

Variations

• Thai-style: Swap honey for brown sugar, add fish sauce and fresh basil leaves at the end.
• Spicy Korean: Use gochujang instead of sriracha, add a splash of rice wine.
• Low carb: Serve over cauliflower rice or zucchini noodles instead of white rice.
• Teriyaki version: Replace the sauce with store-bought teriyaki and add a tablespoon of mirin.
• Loaded veggie: Add snap peas, baby corn, water chestnuts, and shredded cabbage.

FAQ

Ground Chicken Stir Fry

A quick and saucy ground chicken stir fry loaded with crisp vegetables, ready in under 20 minutes.

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Ingredients Method Notes

Ingredients

  

• 1 lb ground chicken
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 red bell pepper diced
• 1 cup green beans trimmed and cut into 1-inch pieces
• 1 small zucchini diced
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sriracha
• 1 teaspoon cornstarch + 2 tablespoons water

Method

 

1. Mix. Whisk soy sauce, rice vinegar, honey, sriracha, and cornstarch slurry in a small bowl.
2. Brown. Heat vegetable oil over high heat. Cook ground chicken 4 to 5 minutes until golden, breaking into small pieces.
3. Sauté. Push chicken aside, add sesame oil, garlic, and ginger. Cook 30 seconds, then combine.
4. Stir fry. Add bell pepper, green beans, and zucchini. Cook 3 to 4 minutes until tender-crisp.
5. Sauce. Pour sauce over everything. Toss and cook 1 to 2 minutes until glossy and thick.
6. Serve. Spoon over rice, top with green onions and sesame seeds.

Notes

Keep the heat high for the best sear on the chicken.
Ground turkey works as a direct substitute.
Double the sauce for extra sauciness over rice.

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