This Ground Chicken Stir Fry is an easy and healthy weeknight dinner, made with homemade Asian-inspired stir-fry sauce, crunchy cashews, fresh veggies, and lean ground chicken. Serve it over rice with sliced green onions.
This mouth-watering Asian-inspired ground chicken stir fry is a personal favorite and loved by my whole family. It’s inexpensive and nutritious, perfect for a midweek family dinner, and incredibly easy to make too.
The lean and tender ground chicken offers a healthy protein-filled meal that soaks up the flavors of the rich and tangy homemade stir-fry sauce that’s made with Asian-inspired ingredients, sweetened with brown sugar, and thickened by cornstarch.
I like to serve my stir fry over long-grain white or brown rice, but with a little extra sauce, it would be great over your favorite rice noodles.
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Chicken broth – I prefer to use low-sodium chicken broth. Low-sodium vegetable broth is another option.
- Soy sauce – Regular soy sauce or low-sodium soy sauce. For a gluten-free option, use coconut aminos or tamari.
- Hoisin sauce – Found in the Asian ingredients section of your grocery store. Look for a gluten-free version if you have a gluten sensitivity.
- Brown sugar – This touch of sweetness helps to balance the flavors of the tangy sauce. Honey can also be used.
- Chili paste – Adds a little heat without being overly hot.
- Oil – Use vegetable oil or olive oil for browning the ground chicken.
- Ground chicken – You can use a combination of white and dark meat ground chicken or all-white meat ground chicken from chicken breast. Ground turkey, ground pork, or ground beef can also be used.
- Sesame oil – This adds that classic Asian stir fry flavor to the stir fry veggies.
- Stir fry vegetables – This recipe calls for carrot, bell pepper, broccoli, and sliced green onions. Other options include mushrooms, sugar snap peas, and water chestnuts.
- Fresh garlic
- Cashews – These add an irresistible crunchy texture and nutty flavor. Peanuts are a great substitute.
- Cornstarch – Used to thicken the sauce. Arrowroot powder can be used as a substitute.
How to Make Ground Chicken Stir Fry
1. Make the stir-fry sauce: Whisk together the chicken broth, soy sauce, hoisin sauce, brown sugar, and chili paste in a medium bowl. Set it aside for later.
2. Brown the ground chicken: Heat the oil in a wok or large skillet over medium heat and cook the ground chicken for 5 minutes, crumbling it as you stir. Remove the chicken and set aside.
3. Cook the stir-fry veggies: Drizzle the sesame oil into the same pan and add the carrots to cook for 1 minute. Add the bell peppers and cook for another minute. Add the broccoli and cook for another minute.
4. Add remaining stir-fry ingredients: Add the garlic, green onions, and cashews, mixing well to combine. Stir-fry for another minute.
5. Add the sauce: Whisk the cornstarch into the bowl containing the sauce and then pour the sauce into the wok or skillet. Cook for 1-2 minutes or until the sauce thickens enough to coat the back of a spoon.
6. Add the chicken: Toss in the cooked chicken and cook for another 30 seconds or until all of the stir-fried ingredients are fully covered in the sauce.
7. Serve and garnish: Serve this ground chicken stir fry over fluffy white rice and garnish with the green parts of the sliced green onions.
Cooking Tips
- Once cooking gets started, things move quite quickly. I highly recommend preparing everything ahead of time. This includes mixing together the sauce ingredients and chopping all of the vegetables.
- Double the sauce ingredients if you enjoy more saucy stir fry.
What to Serve with It
Serve this ground chicken stir fry over warm jasmine rice or noodles for a hearty, complete main meal. For a low-carb dish, you can try serving it over cauliflower rice or wrapped in crispy lettuce wraps!
Enjoy this chicken stir fry alongside egg rolls, egg drop soup, or potstickers.
Storage and Freezing
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in a small saucepan or skillet set over medium-low heat or in the microwave oven until heated through.
Freezing is not recommended as the stir-fried veggies are likely to become mushy from the freezing and thawing process.
More Asian-Inspired Favorites
- Orange Chicken Recipe
- Gyoza Dipping Sauce
- Yakisoba Noodles Recipe
- Bok Choy Recipe
- Chicken Yakitori Recipe
- Easy Edamame Recipe
- Egg Roll in a Bowl
RECIPE CARD
Ground Chicken Stir Fry Recipe
Ingredients
- ½ cup low-sodium chicken broth
- ¼ cup soy sauce - regular or low-sodium
- 2 tablespoon hoisin sauce - plus more to taste
- 1 tablespoon brown sugar
- 1 tablespoon chili paste - like Sriracha
- 2 tablespoon vegetable oil - or olive oil
- 1 pound ground chicken
- 1 tablespoon sesame oil
- 1 large carrot - peeled and julienned
- 1 red bell pepper - seeds removed and sliced
- 2 cup broccoli florets - (approx. 1 small head of broccoli)
- 2 cloves garlic - minced
- 1 bunch green onion - sliced, green and white parts divided
- ½ cup cashews
- 1 tablespoon cornstarch
Instructions
- Whisk the chicken broth, soy sauce, hoisin sauce, brown sugar, and chili paste together in a medium bowl and set aside for later.
- Heat the vegetable oil in a wok or large skillet set over medium-high heat. Add the ground chicken and cook, breaking into smaller pieces, for about 5 minutes or until cooked through.
- Remove the chicken from the pan and set it aside then drizzle the sesame oil into the pan and add the carrots. Stir fry the carrots for 1 minute, then add the bell peppers, and cook for 1 minute. Finally, add the broccoli, cooking for another minute.
- Toss in the garlic, white parts of the green onion, and cashews. Stirring continuously, cook for another minute.
- Whisk the cornstarch into the sauce then pour the sauce into the skillet.
- Stir fry for 1-2 minutes or until the sauce thickens enough to coat the back of a spoon.
- Toss in the cooked ground chicken and stir fry for another 30 seconds or until everything is covered in the sauce.
- Serve over white rice and garnish with the sliced green parts of the onions if desired.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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