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Ground chicken stir fry in a white dish

Ground Chicken Stir Fry

A delicious homemade ground chicken stir fry recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 400
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 or more to taste
  • 1 teaspoon cornstarch mixed with 2 tablespoons water

Method
 

  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.

Notes

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.