Fresh vegetables, a savory homemade sauce, and tender chicken come together in this Ground Chicken Stir Fry recipe for a quick dinner that’s packed with flavor.

Ground chicken cooks in just minutes, making it perfect for busy weeknights when you want something homemade without spending an hour in the kitchen. The sweet and savory stir-fry sauce coats every bite, while the colorful vegetables add plenty of crunch and freshness.

I make Ground Chicken Stir Fry whenever I need to use up vegetables sitting in the refrigerator. It’s one of those recipes that’s easy to change depending on what I have on hand, and it always turns out delicious. Most of the time I serve it over steamed rice, but it’s just as good with noodles or cauliflower rice when I want something lighter. It’s simple, satisfying, and much better than ordering takeout.

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Why You’ll Love This Recipe

• Ready in about 25 minutes.
• Packed with colorful vegetables and bold flavor.
• Easy one-pan meal with minimal cleanup.
• Better than takeout.
• Great for meal prep.
• Easy to customize with your favorite vegetables.
• Family-friendly and budget-friendly.
• Perfect served over rice or noodles.

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Ingredients You’ll Need

• 1 pound ground chicken – Ground chicken cooks quickly and absorbs the stir-fry sauce beautifully. Lean or regular ground chicken both work well, although regular ground chicken tends to stay a little juicier.
• 1 tablespoon sesame oil – Sesame oil adds a rich, nutty flavor that gives the stir fry its classic taste. Since it’s very flavorful, a small amount goes a long way.
• 1 small yellow onion, sliced – Onion adds sweetness and becomes tender as it cooks. Yellow onions work well, but white onions are a great substitute.
• 3 garlic cloves, minced – Fresh garlic adds bold, savory flavor that pairs perfectly with the stir-fry sauce. Mince it finely so it blends evenly into the dish.
• 1 tablespoon fresh ginger, grated – Fresh ginger adds warmth and brightness that balances the savory sauce. Fresh is best, but ginger paste works in a pinch.
• 1 red bell pepper, sliced – Red bell pepper adds natural sweetness, color, and a crisp texture. Feel free to use yellow or orange peppers if that’s what you have.
• 1 cup broccoli florets – Broccoli adds a fresh crunch and soaks up the flavorful sauce. Cut the florets into bite-sized pieces so they cook evenly.
• 1 cup snap peas – Snap peas stay crisp while adding a slightly sweet flavor. Snow peas are another great option.
• 1 large carrot, thinly sliced – Carrots bring color, sweetness, and a little crunch to the stir fry. Slice them thinly so they cook quickly.

For the Stir-Fry Sauce

• ¼ cup low-sodium soy sauce – Soy sauce creates the savory base of the sauce. Using low-sodium soy sauce lets you control the saltiness.
• 2 tablespoons honey – Honey adds natural sweetness and balances the salty soy sauce. Brown sugar can be substituted if needed.
• 1 tablespoon rice vinegar – Rice vinegar adds a light tang that brightens the sauce. It helps balance the sweet and savory flavors.
• 1 tablespoon hoisin sauce – Hoisin sauce adds richness and a touch of sweetness that gives the stir fry more depth. If you don’t have it, you can simply add a little extra soy sauce and honey.
• 1 teaspoon sesame oil – An extra drizzle in the sauce adds another layer of nutty flavor and aroma.
• 1 tablespoon cornstarch – Cornstarch thickens the sauce so it coats the chicken and vegetables instead of pooling in the pan. Mix it with water before adding it.
• 2 tablespoons water – Water combines with the cornstarch to create a smooth slurry that thickens the sauce evenly.
• ¼ teaspoon black pepper – Black pepper adds a mild warmth that rounds out the flavors.
• 2 green onions, sliced – Green onions add freshness and make an easy garnish just before serving.
• 1 teaspoon sesame seeds (optional) – Sesame seeds add a light crunch and give the finished dish a restaurant-style look.

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Kitchen Tools You’ll Need

• Large skillet or wok
• Wooden spoon or spatula
• Small mixing bowl
• Whisk
• Cutting board
• Sharp knife
• Measuring cups and spoons

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How to Make Ground Chicken Stir Fry

Step 1: Make the sauce

In a small bowl, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, and black pepper. In another small bowl, stir together the cornstarch and water until smooth.

Step 2: Cook the aromatics

Heat the sesame oil in a large skillet or wok over medium-high heat. Add the onion and cook for 2 to 3 minutes until it begins to soften. Stir in the garlic and ginger, cooking for about 30 seconds until fragrant.

Step 3: Brown the chicken

Add the ground chicken and cook for 6 to 8 minutes, breaking it apart with a wooden spoon until it’s fully cooked and no longer pink.

Step 4: Add the vegetables

Stir in the bell pepper, broccoli, snap peas, and carrots. Cook for 4 to 5 minutes, stirring often, until the vegetables are crisp-tender.

Step 5: Finish the stir fry

Pour the sauce into the skillet and stir well. Add the cornstarch slurry and continue cooking for 2 to 3 minutes, until the sauce thickens and coats the chicken and vegetables. Garnish with sliced green onions and sesame seeds before serving.

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Recipe Variations

Spicy Ground Chicken Stir Fry

Add sriracha, chili garlic sauce, or crushed red pepper flakes for extra heat.

Ground Chicken and Mushroom Stir Fry

Add sliced mushrooms along with the vegetables for a rich, earthy flavor.

Pineapple Ground Chicken Stir Fry

Stir in fresh pineapple chunks during the last few minutes of cooking for a sweet and savory twist.

Low-Carb Ground Chicken Stir Fry

Serve the stir fry over cauliflower rice or enjoy it on its own for a lighter meal.

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What to Serve With Ground Chicken Stir Fry

• Steamed jasmine rice
• Brown rice
• Fried rice
• Lo mein noodles
• Rice noodles
• Cauliflower rice
• Egg rolls
• Steamed edamame
• Cucumber salad
• Spring rolls

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How to Store and Reheat

Refrigerator

Store leftover Ground Chicken Stir Fry in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze the cooled stir fry in a freezer-safe container for up to 3 months. For the best texture, slightly undercook the vegetables if you know you’ll be freezing the dish.

Reheating

Warm the stir fry in a skillet over medium heat until heated through. Add a splash of water if the sauce has thickened too much. You can also microwave it in 30-second intervals, stirring between each one.

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Common Mistakes to Avoid

Overcooking the vegetables

Cook the vegetables until they’re crisp-tender so they keep their color, texture, and fresh flavor.

Adding the sauce too early

Wait until the chicken and vegetables are cooked before adding the sauce. This keeps it from reducing too much or becoming too thick.

Forgetting the cornstarch slurry

The slurry thickens the sauce and helps it coat every bite. Always mix the cornstarch with water before adding it to avoid lumps.

Cooking on low heat

Medium-high heat helps the vegetables stay crisp while allowing the chicken to brown instead of steam.

Overcrowding the pan

If your skillet is small, cook the vegetables in batches. Overcrowding creates steam and prevents everything from cooking properly.

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Frequently Asked Questions

Can I use frozen vegetables?

Yes. Frozen stir-fry vegetables work well and make this recipe even quicker. Add them straight to the skillet and cook until heated through.

Can I make Ground Chicken Stir Fry ahead of time?

Absolutely. It keeps well in the refrigerator for up to 4 days, making it perfect for meal prep lunches and dinners.

What vegetables work best in this stir fry?

Broccoli, bell peppers, carrots, snap peas, mushrooms, zucchini, cabbage, baby corn, and water chestnuts are all great choices.

Can I make this gluten-free?

Yes. Replace the soy sauce with gluten-free tamari or coconut aminos, and make sure your hoisin sauce is certified gluten-free.

Can I serve Ground Chicken Stir Fry without rice?

Definitely. It’s delicious on its own, over cauliflower rice, with noodles, or wrapped in crisp lettuce leaves for a lighter meal.