Ground chicken and vegetable stir fry with brown rice

Okay, confession time: I once tried to impress a date by making a fancy souffle and nearly burned down my kitchen. These days I stick to reliable, tasty wins — like this ground chicken and vegetable stir fry with brown rice. It comes together fast, smells like a takeout dream, and doesn’t require a fire extinguisher. The first time I made it, the sizzle from the pan made my neighbor peek over the fence. That glorious garlic-ginger aroma hooked both of us. If you want something colorful, crunchy, and comfortingly familiar, this is your new weeknight hero.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This stir fry hits the sweet spot between speedy and satisfying. You get savory, slightly sweet sauce clinging to tender ground chicken, crisp-tender veggies, and nutty brown rice. It crackles in the pan, gives off a mouthwatering garlicky aroma, and finishes with a glossy sauce. It’s so easy even your oven can’t mess it up — and it keeps well for lunches all week. Who doesn’t love crispy edges on the meat and bright green broccoli in every bite?

Ingredients

For the Main Dish:

• 1 lb ground chicken
• 2 tbsp vegetable oil (or neutral oil)
• 1 medium yellow onion, thinly sliced (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 red bell pepper, thinly sliced (about 1 cup)
• 2 cups broccoli florets
• 1 medium carrot, thinly sliced or julienned (about 1 cup)
• 1 small zucchini, sliced (optional)
• 3 green onions, sliced on the diagonal
• 2 tbsp sesame oil (for finishing)
• 3 cups cooked brown rice (see notes for quick options)

For the Sauce / Garnish:

• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tbsp hoisin sauce or oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1/2 cup low-sodium chicken broth or water
• 1 tsp Sriracha or chili paste (optional)
• 1 tbsp cornstarch mixed with 1/4 cup cold water (slurry)
• 1 tbsp sesame seeds for garnish (optional)
• 1 lime (optional, for squeezing at the end)

How I Make It

Step 1:

Heat a large skillet or wok over medium-high heat until it smells hot and a drop of water dances. Add 2 tbsp vegetable oil, then toss in the onion and cook 2 minutes until it softens and starts to brown at the edges. The aroma of caramelizing onion makes me think dinner’s already won.

Step 2:

Add the ground chicken and spread it out so it contacts the pan — that gives you those little golden bits I love. Let it sear without stirring for 1–2 minutes, then break it up with a spatula. Cook until no pink remains, about 5–6 minutes, and watch for golden edges. Stir in the garlic and ginger and cook 30 seconds until fragrant; the kitchen will smell amazing.

Step 3:

Toss in the bell pepper, broccoli, carrot, and zucchini. Stir-fry for 3–4 minutes so veggies become bright and slightly tender but still have bite. You want a little crunch — that contrast plays so nicely against the tender chicken. Pour in the sauce (soy, hoisin, rice vinegar, honey, and broth mixed together) and let it come to a simmer.

Step 4:

Stir in the cornstarch slurry and keep stirring until the sauce thickens and becomes glossy, about 1 minute. If the sauce gets too thick, add a splash of water. Cook everything together another minute so flavors marry; you’ll hear a gentle simmer and see the sauce cling to the meat and veg. Taste and adjust: add more soy for salt, more honey for sweetness, or a squeeze of lime for brightness.

Step 5:

Remove from heat and drizzle 2 tbsp sesame oil over the stir fry, toss in sliced green onions, and sprinkle with sesame seeds. Serve immediately over warm brown rice. The contrast between the glossy sauce, crunchy veggies, and nutty rice will make you smile. If you want a little heat, add extra Sriracha at the table.

Pro Tips

• Use a hot pan: get your skillet to medium-high so the chicken browns instead of steaming.
• Prep everything before you start: stir fries move fast — chop and measure sauce ahead of time.
• If your sauce thickens too quickly, add a splash of warm water — you can always reduce, but you can’t un-thicken.
• For extra flavor, mix half the sauce in while cooking and reserve half to finish so the flavors stay fresh.

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 tofu (press tofu and crumble) — turkey stays similar; tofu makes it vegetarian and slightly milder in flavor.
• Use tamari instead of soy sauce to make it gluten-free; use honey or maple syrup as a vegan sweetener.
• If you don’t have brown rice, use jasmine rice or quinoa — jasmine makes it more takeout-like, quinoa boosts protein.
• Make it dairy-free easily — this recipe contains no dairy by default.

Variations & Tips

• Spicy kick: double the Sriracha and add a teaspoon of chili crisp for texture.
• Hoison-sesame twist: swap half the soy with hoisin and add chopped roasted peanuts on top.
• Kid-friendly: reduce garlic and skip the chili — keep veggies cut small for easier eating.
• Low-carb: serve over cauliflower rice instead of brown rice for fewer carbs.
• Ginger-forward: increase fresh ginger to 2 tbsp for a bright, zesty punch.
• One-pan meal: cook the brown rice separately in a rice cooker to save time and keep the stir fry pan free for crisping.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the stir fry and rice, cool completely, then store in airtight containers in the fridge up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to revive the sauce and veggies.

Can I double the recipe?

Sure thing. Use a very large skillet or two pans so you don’t overcrowd; you want that good sear on the meat.

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 should lose pink and reach an internal temperature of 165°F. Veggies should look bright and crisp-tender, and the sauce should be glossy and slightly thickened.

What if I don’t have ingredient X?

If you don’t have hoisin, use a bit more honey and soy with a squeeze of lime. No rice vinegar? Use apple cider vinegar at half the amount.

How I Like to Serve It

I pile this over steaming brown rice, add an extra drizzle of sesame oil and a wedge of lime. Sometimes I throw a fried egg on top for breakfast-for-dinner vibes. It works for busy weeknights, casual dinners with friends, or meal-prep lunches. Pair with cold iced tea or a light beer for an easy, satisfying meal.

Notes

• Store leftovers in the fridge up to 3 days; reheat in a skillet with a splash of water to loosen the sauce.
• Chicken safe internal temperature: 165°F. Use an instant-read thermometer for peace of mind.

Final Thoughts

Closing: You just made a colorful, aromatic stir fry that tastes like effort but took hardly any — now go impress someone, or just yourself, with your homemade masterpiece!