Ground chicken and vegetable stir fry

I get legitimately excited every time I toss ground chicken into a hot pan — this stir-fry feels like a tiny kitchen party that wraps up in under 30 minutes. I adore how the skillet sings as the meat browns and the aromatics — garlic and ginger — hit the oil; the whole apartment smells like dinner came early. This recipe delivers big flavor from simple pantry staples: **ground chicken**, crisp vegetables, a slightly sweet-salty sauce, and a hit of sesame that keeps you coming back for one more forkful. If you want weeknight dinner victory with minimal fuss and maximum color and crunch, you’ll love this one. Grab a spatula and let’s make something that actually tastes like effort without the effort.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Why This Recipe is Awesome

This stir-fry brings together juicy, slightly caramelized **ground chicken** and crunchy vegetables in a glossy, savory sauce — think sweet, salty, and tangy all at once. It cooks fast, uses one pan, and offers contrasting textures: tender meat, crisp bell pepper, and snappy broccoli. It’s so easy even your takeout app will feel betrayed. Who doesn’t love crispy edges on meat and that satisfying sizzle as you toss everything together?

Ingredients

For the Main Dish:

• 1 lb ground chicken
• 2 tbsp vegetable oil (or canola)
• 1 medium yellow onion, thinly sliced (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced or grated
• 1 red bell pepper, thinly sliced
• 2 medium carrots, julienned or thinly sliced (about 1 cup)
• 2 cups broccoli florets (small pieces cook faster)
• 3 green onions, sliced on the diagonal
• Salt and black pepper, to taste

For the Sauce / Garnish (if applicable):

• 3 tbsp soy sauce (use low-sodium to control salt)
• 1 tbsp oyster sauce or hoisin for a sweeter profile
• 1 tbsp rice vinegar
• 1 tbsp brown sugar or honey
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Optional garnish: toasted sesame seeds and extra sliced green onions

How I Make It

Step 1:

Heat a large skillet or wok over medium-high heat until it steams slightly; add 2 tbsp vegetable oil. When the oil shimmers, add the sliced onion and cook 1–2 minutes until it starts to soften and smell sweet. Toss in the garlic and ginger and stir for 30 seconds until fragrant — your kitchen will smell amazing, like dinner is already winning.

Step 2:

Push the aromatics to the side and add the ground chicken in a single layer. Let it sit for 1–2 minutes to develop some color, then break it up with your spatula into bite-sized pieces. Cook for about 3–4 minutes until most pink disappears and edges turn golden. Season with a pinch of salt and pepper while it browns.

Step 3:

Toss in the carrots, bell pepper, and broccoli. Stir-fry for 2–3 minutes so the vegetables stay bright and retain a pleasant snap. Pour the sauce (soy sauce, oyster sauce, rice vinegar, brown sugar) around the edges of the pan and stir to combine. You’ll hear a lovely sizzle as the sauce hits the hot surface and smells of soy and caramelizing sugar will fill the air.

Step 4:

Give the cornstarch slurry a quick stir and pour it into the pan. Stir constantly for about 1 minute to thicken the sauce and coat everything in a glossy sheen. Take visual cues: you want the sauce to cling to the chicken and vegetables, not be watery. If it looks too thin, simmer another 30–60 seconds.

Step 5:

Turn off the heat and finish with 1 tsp sesame oil and the sliced green onions. Sprinkle with toasted sesame seeds if you like a little crunch. Serve hot over steamed rice or toss with noodles. Taste and add a final pinch of salt or a splash more soy if it needs brightness.

Pro Tips

• Don’t overcrowd the pan. Work in batches if needed so the chicken browns and the veggies keep their snap.
• Use high heat and a roomy skillet or wok to get quick browning and keep flavors bright.
• If your sauce thickens too quickly, add 1–2 tbsp warm water to loosen it — you can always reduce again.
• Swap ground chicken with ground turkey or firm tofu for a different texture; press tofu dry first so it browns.

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 ground pork — turkey stays mild, pork gives a richer flavor.
• Use tamari or coconut aminos instead of soy sauce for a gluten-free option — expect a milder, slightly sweeter profile.
• Replace oyster sauce with hoisin or a mixture of soy + a touch more brown sugar for vegetarian-friendly sauce (use mushroom-based oyster sauce if vegan).
• Use avocado oil instead of vegetable oil for a higher smoke point; this keeps the pan stable on high heat — dairy-free and gluten-free friendly.

Variations & Tips

• Spicy: add 1 tsp chili garlic sauce or a pinch of crushed red pepper while cooking.
• Kid-friendly: reduce the ginger and swap broccoli for snap peas if picky eaters lurk in the house.
• Low-carb: skip rice and serve over cauliflower rice or shredded cabbage.
• Meal-prep twist: double the recipe and pack into containers for 3–4 lunches; add fresh green onions right before eating.
• Creative twist: stir in a tablespoon of peanut butter into the sauce for a Thai-inspired, nutty depth.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook everything but keep rice separate. Store in airtight containers and refrigerate up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to revive the sauce and veggies.

Can I double the recipe?

Sure thing. Use a very large skillet or two pans to avoid overcrowding; cook in batches so everything browns properly. Sauce quantities double fine.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you swap in oil for butter.

How do I know it’s done?

Look for golden edges on the ground chicken, bright vegetables, and a glossy sauce that clings to pieces. Chicken should look opaque with no pink bits.

What if I don’t have ingredient X?

Out of rice vinegar? Use a splash of lemon juice and a pinch of sugar. No broccoli? Use green beans or frozen peas — add frozen veggies a minute longer to cook through.

How I Like to Serve It

I usually mound this over steaming jasmine rice and grab a chilled beer or a crisp white wine. For a lighter meal, scoop it over mixed greens for warm-meets-cool salad vibes. It shines at a busy weeknight dinner and also works great for casual potlucks — people always come back for seconds. Swap rice for udon or soba noodles when you want something chewy and comforting.

Notes

• Store leftovers in the refrigerator up to 3 days and reheat in a skillet for best texture.
• Always cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!