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Easy Ground Chicken Stir Fry - Quick, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground chicken (93% lean is ideal; too lean can be dry)
  • 1 tablespoon neutral oil (canola, avocado, or grapeseed)
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 1 red bell pepper, thin strips
  • 1 cup broccoli florets, small bite-size pieces
  • 1 cup snap peas or green beans, trimmed
  • 2 green onions, sliced (white and green parts separated)
  • 1 tablespoon sesame oil (to finish)
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (optional but adds depth)
  • 1 tablespoon rice vinegar
  • 1–2 tablespoons honey or brown sugar, to taste
  • 1–2 teaspoons sriracha or chili-garlic sauce (adjust for heat)
  • 1/3 cup water
  • 1 tablespoon cornstarch (for thickening)
  • Cooked white or brown rice, quinoa, or rice noodles
  • Toasted sesame seeds and extra green onion
  • Lime wedges for brightness

Method
 

  1. Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, sriracha, water, and cornstarch until smooth. Set aside.
  2. Prep the veggies: Slice and chop everything before you start cooking. Stir fry moves fast, so have it all ready.
  3. Heat the pan: Set a large skillet or wok over medium-high heat. Add neutral oil and swirl to coat.
  4. Brown the chicken: Add ground chicken. Break it up with a spatula and cook 4–6 minutes until lightly browned and cooked through. Season with a pinch of salt and pepper. Transfer to a plate if the pan feels crowded.
  5. Sauté aromatics: In the same pan, add onion, garlic, and ginger. Cook 1–2 minutes until fragrant. Avoid burning the garlic.
  6. Cook the vegetables: Add bell pepper, broccoli, and snap peas. Stir fry 3–4 minutes until crisp-tender. If needed, splash in a tablespoon of water to help steam the broccoli.
  7. Combine and sauce: Return chicken (and any juices) to the pan. Whisk the sauce again, then pour it in. Stir constantly 1–2 minutes until the sauce thickens and coats everything.
  8. Finish: Turn off heat. Stir in sesame oil and the white parts of the green onions. Taste and adjust seasoning—more soy for salt, more honey for sweetness, or a squeeze of lime for brightness.
  9. Serve: Top with green onion tops and sesame seeds. Spoon over rice or noodles, or tuck into lettuce cups.