Ground chicken stir-fry with vegetables and soy sauce

There’s something about a steaming skillet of stir-fry that feels like a hug on a plate — and that’s exactly what I wanted on a blustery evening when I first started making this. The aroma of garlic and ginger hitting hot oil, the sizzle as the ground chicken breaks up, the pop of bright green snow peas — comfort in five colors. I love how quick it comes together yet tastes like I fussed all evening. If you want weeknight dinner magic that smells like home and cleans up fast, this ground chicken stir-fry with vegetables and soy sauce will become one of your reliable go-tos.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes

Why This Recipe is Awesome

This recipe hits the trifecta: fast, flavorful, and forgiving. The ground chicken stays juicy and soaks up that savory soy-garlic sauce, while the veggies add crunch and color — I love the contrast between tender meat and crisp snap peas. It’s so easy even your oven can’t mess it up, and it smells like a restaurant without the wait. Plus, cleanup takes less time than arguing over what to order.

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, grated
• 1 large carrot, julienned or thinly sliced (about 1 cup)
• 1 red bell pepper, thinly sliced
• 2 cups broccoli florets
• 1 cup snow peas or snap peas
• 3 green onions, sliced on the diagonal
• Cooked rice or noodles, for serving

For the Sauce / Garnish:

• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce or substitute 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tsp sesame oil
• 1 tsp cornstarch + 2 tbsp water (slurry)
• Red pepper flakes, to taste (optional)
• Sesame seeds, for garnish (optional)

How I Make It

Step 1:

I heat a large skillet or wok over medium-high heat until it shimmers, then add 2 tbsp vegetable oil. You’ll hear that satisfying sizzle — that’s the sound of flavor arriving. Toss in the onion, stirring for about 2 minutes until it softens and the edges start to color. Then add the garlic and ginger; the kitchen fills with a warm, spicy scent. Watch them closely — garlic browns fast.

Step 2:

I push the aromatics to the side and add the ground chicken. Break it up with a spatula and let it brown without crowding — give it a moment to develop little golden bits (those bits mean flavor). Cook the chicken for about 5–7 minutes until no pink remains and the pieces look nicely browned. Tip: if the pan looks dry, drizzle a little more oil so the chicken doesn’t stick.

Step 3:

Next I toss in the carrot, red pepper, and broccoli florets. Stir-fry for about 3 minutes so the vegetables stay crisp-tender — I love hearing a quick, high-heat snap as veggies hit the pan. Add the snow peas last since they cook fastest. Pour the sauce (soy, oyster, rice vinegar, and honey) over everything and stir to combine.

Step 4:

Bring the sauce to a simmer and stir in the cornstarch slurry to thicken slightly. It should cling to the chicken and veggies, creating a glossy coating. Cook for another 1–2 minutes until the sauce thickens and the vegetables reach your preferred tenderness. Look for a shiny glaze and fragrant steam — those tell me it’s almost there.

Step 5:

Finish with a drizzle of sesame oil, toss in the green onions, and sprinkle sesame seeds or red pepper flakes if you like. Spoon over warm rice or noodles and serve immediately. If you want extra brightness, squeeze a little lime or scatter fresh cilantro on top.

Pro Tips

• Use a hot pan: I heat the skillet well before adding oil so the chicken browns instead of steams.
• Don’t overcook veggies: Cook them until they’re crisp-tender — they keep color, nutrients, and crunch.
• Make the sauce ahead: Mix soy, oyster sauce, vinegar, and honey so it’s ready to pour when the chicken finishes.
• For smoother texture, pat the ground chicken dry with paper towels before cooking to reduce splatter and promote browning.

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

• Replace ground chicken with ground turkey or lean ground pork for similar texture and flavor.
• Use firm tofu (press and crumble) for a vegetarian swap; the sauce will cling differently and the dish becomes milder. This is also a great gluten-free option if you use tamari instead of soy sauce.
• For gluten-free: swap soy sauce for tamari and ensure oyster/hoisin sauce labels say gluten-free.
• Want it dairy-free? This recipe already avoids dairy. For a richer finish, skip butter and use a touch more sesame oil.

Variations & Tips

• Spicy kick: Add 1 tbsp sriracha to the sauce or a fresh chopped Thai chili for heat.
• Kid-friendly: Omit red pepper flakes and cut veggies into smaller pieces; add a little extra honey for sweetness.
• Low-carb: Serve over cauliflower rice or a bed of sautéed greens.
• Ginger-forward: Double the ginger and drop the honey for a brighter, spicier profile.
• One-pan meal: Add precooked rice or thinly sliced potatoes during step 3 and increase liquid slightly for a heartier skillet.
• Creative twist: Finish with a spoonful of crunchy peanut butter stirred into the sauce for a satay-inspired version.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the sauce and chop vegetables up to 24 hours ahead. Store chicken and veggies separately in airtight containers in the fridge. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce.

Can I double the recipe?

Sure thing. Use a very large wok or cook in two batches to avoid overcrowding the pan — you want that nice browning.

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 reach 165°F (use an instant-read thermometer). Visually, the meat looks no longer pink and the sauce should coat the ingredients with a glossy finish.

What if I don’t have ingredient X?

Swap soy sauce with tamari for gluten-free, use maple syrup instead of honey, or substitute broccoli with green beans — simple pantry swaps keep dinner on track.

How I Like to Serve It

I serve this over hot jasmine rice on weeknights and sometimes toss it with rice noodles when I want something a little cozier. It works great for meal prep too — pack into lunch containers with a wedge of lime. For casual dinners, I set out extra chili flakes, sesame seeds, and chopped cilantro so everyone customizes their bowl. This feels like spring with colorful peppers or like cozy comfort with extra garlic in the winter.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water to loosen the sauce.
• Ensure chicken reaches a safe internal temperature of 165°F.

Final Thoughts

Closing: Go make a panful — dinner will smell amazing and you’ll wonder why you didn’t try this sooner. Now go impress someone — or just yourself — with your homemade masterpiece!