Ground chicken and spinach stir fry

For the Sauce / Garnish (if applicable):

• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar (or plain white vinegar)
• 1 tbsp honey or brown sugar
• 1 tsp sriracha or chili paste (optional, for heat)
• 1 tsp cornstarch mixed with 2 tbsp water (optional, to thicken)

How I Make It

Step 1:

Heat a large skillet or wok over medium-high heat until it shimmers (about 1–2 minutes). Add vegetable oil; it should ripple and smell faintly warm. Toss in the chopped onion and sauté until translucent and slightly golden at the edges, about 3–4 minutes. The kitchen will start to smell sweet and savory — that’s your cue.

Step 2:

Add the minced garlic and grated ginger and sauté for 30 seconds until fragrant — don’t let it burn. Crumble in the ground chicken and spread it into an even layer. Let it sit for 1–2 minutes to develop little golden bits, then break it up with your spatula and continue to cook until no pink remains, about 3–4 more minutes. If it looks dry, add a splash of water or broth to keep it juicy.

Step 3:

Give the sauce ingredients a quick stir in a small bowl — soy sauce, rice vinegar, honey, and sriracha if you like heat. Pour the sauce over the cooked chicken and toss. If you want a glossy finish, stir in the cornstarch slurry now and let the sauce thicken for about 1 minute. Listen for the satisfying little sizzles as the sauce hits the hot pan.

Step 4:

Add the spinach in handfuls, tossing after each addition so it wilts evenly. The bright emerald leaves will wilt into a deep glossy green in just 1–2 minutes. Stir in the white parts of the green onions and drizzle the sesame oil over everything for that toasty aroma. Taste and adjust: add more soy or a squeeze of lemon if it needs brightness.

Step 5:

Turn off the heat, sprinkle with sliced green onion tops and toasted sesame seeds. Serve immediately over steamed rice, cauliflower rice, or spoon into crisp lettuce cups. The textures should feel balanced — juicy chicken, silky sauce, and soft-but-still-vibrant spinach.

Pro Tips

• Cook on medium-high to get those browned bits — they add huge flavor. Don’t be afraid of the sizzle.
• If the chicken dries out, add 1–2 tbsp chicken broth or water and scrape the pan to loosen flavorful bits.
• For extra depth, brown the chicken longer to get tiny crispy edges before adding the sauce.
• Use tamari or coconut aminos for a gluten-free or soy-free swap; reduce any added salt accordingly.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap ground chicken for ground turkey or lean pork — flavor changes slightly but texture stays similar.
• Go vegetarian: crumble firm tofu and press to remove moisture, then brown it; add a splash of soy and a pinch of miso for umami.
• For gluten-free, use tamari in place of soy sauce. For soy-free, try coconut aminos (slightly sweeter).
• Need dairy-free? This recipe already qualifies — just avoid butter and use oil.

Variations & Tips

• Spicy: Add 1–2 tsp sambal oelek or extra sriracha and a pinch of red pepper flakes.
• Kid-friendly: Leave out the chili and add a touch more honey for a slightly sweet glaze.
• Noodle bowl: Toss with cooked udon or ramen noodles and a splash of sesame oil.
• Mushroom boost: Add 8 oz sliced mushrooms at Step 2 for earthy depth.
• Greens swap: Use baby kale or Swiss chard if you don’t have spinach (cook a little longer).
• Creative twist: Stir in a tablespoon of crunchy peanut butter for a Thai-inspired variation.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook completely, cool to room temperature (within two hours), then refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water to revive the sauce, or microwave in 30-second bursts, stirring between.

Can I double the recipe?

Sure thing. Use a larger skillet or cook in batches so the meat browns instead of steams. Timing per batch stays about the same.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken turns from pink to opaque and flakes under pressure. The sauce should thicken slightly and coat the meat, and the spinach should be wilted but still bright green.

What if I don’t have ingredient X?

If you lack fresh ginger, use ¼ tsp ground ginger or swap fresh garlic for ½ tsp garlic powder. No soy? Use coconut aminos or a pinch of salt and extra vinegar for brightness.

How I Like to Serve It

I love this over steaming hot jasmine rice with a squeeze of lime and an icy glass of iced tea. For a lighter meal, spoon it into lettuce cups and top with crunchy peanuts and sliced cucumbers. It fits weeknight dinners, casual potlucks, or a no-stress date night when you want to impress without sweating. In winter it warms you up; in summer it makes a quick, bright bowl for leftover lunches.

Notes

• Store leftovers in an airtight container Refrigerated for up to 3 days. Reheat on the stovetop with a splash of water or broth.
• Chicken safe cooking temp: cook to an internal temp of 165°F if you check with a thermometer.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this quick, flavorful ground chicken and spinach stir fry. It tastes like effort and cooks like a breeze.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.