I love making Asian style dishes because they’re light and fresh with flavor in every bite. This ground chicken stir-fry is so easy and was such a hit with the rest of my family. My middle daughter dug straight into it for afternoon tea after school and Ryan has been packaging it up to take to lunch. Side note: how good is a hot lunch on a cool day?!
This is one of those recipes that you can easily change up depending on what veggies you have on hand. I’ve included a bunch of ideas in the ingredients section so you can adapt it to suit your needs. Plus it’s seriously budget friendly!
Need more inspiration for quick and easy meals? Then try my Veggie Loaded Pork Fried Rice, 30-Minute Teriyaki Salmon Bowls or these Harissa Honey Salmon Rice Bowls.
Everything You Need to Make Ground Chicken Stir Fry
Here are all of the ingredients that you will need to make this recipe. I’ve included any possible substitutions and ingredients notes below. Find the ingredient quantities in the recipe card at the bottom of this post.
- ground chicken / chicken breast mince – I love this recipe with chicken breast mince as a lean protein option, but you can swap the chicken for any other ground meat / mince meat. You can try ground turkey, beef or pork.
- extra virgin olive oil – extra virgin olive oil is my favourite oil to use in cooking as it is extremely healthy and low processed. And despite what some may think, you can use olive oil in cooking. You can swap for sesame oil.
- broccoli – the broccoli gets cut up into very small florets so that it cooks evenly alongside the other vegetables. You can swap broccoli for cauliflower or even fresh green beans or snow peas.
- red bell pepper – I’ve used red bell pepper but you can use yellow or green.
- spring onions – also known as green onions or scallions, I like to cut them up into 1cm pieces, reserving some of the green tops to finely slice and scatter on top of the stir fry before serving.
- edamame beans – these are just the beans, with the pods removed.
- fresh garlic cloves – you can swap fresh garlic for jarred minced garlic. Use around 1 teaspoon of minced garlic per clove.
- minced ginger – use fresh or jarred ginger.
- cashews – to make this recipe nut free you can leave out the cashews.
- Jasmine rice – I prefer Jasmine rice but you can use any long or medium grain white rice. If you would like to increase the fibre, swap for brown rice or quinoa. You could even swap for rice noodles if you prefer!
Stir-fry sauce
If you need this recipe to be gluten-free, make sure you check all of your sauces to make sure they’re gluten-free first.
- oyster sauce – swap for hoisin sauce in a pinch.
- tamari – Tamari is usually gluten-free, but check the label first before using if you are gluten-intolerant. You can swap for gluten-free soy sauce or gluten-free low-sodium soy sauce if you are following a reduced salt diet. You can also swap for coconut aminos.
- rice wine vinegar – you can swap rice wine vinegar for lime juice or apple cider vinegar.
- chicken stock – I like to use homemade chicken stock, otherwise choose a good quality chicken stock.
- corn flour – this is to thicken the sauce as it cooks. You can swap for tapioca flour.
Optional Extras
One of the great things about this ground chicken stir fry recipe is that it is really flexible depending on what you have on hand. Feel free to swap out veggies or add in extra veggies, add some spice or herbs. Here are some ideas for you:
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- veggies – carrots cut into matchsticks, thinly sliced mushrooms, zucchini cut into half moons, chopped bok choy or thinly sliced cabbage.
- spice – add red pepper flakes at the end or thinly sliced red chilli when cooking.
- herbs – add in roughly chopped fresh herbs like cilantro or mint.
- low-carb option – serve as lettuce wraps or cups using butter lettuce or cos lettuce as a fun option.
Tips for Making The Best Ground Chicken Stir-Fry
This truly is such an easy recipe to make, but to get the best results every time, here are some tips for you! The full list of instructions are in the recipe card at the bottom of this post.
- rinse your rice – make sure you rinse your rice with water before cooking to remove the excess starches. This helps the rice to be nice and fluffy and not gluggy.
- cut your vegetables to similar sized pieces – this helps them all cook evenly.
- heat your pan before adding oil – make sure your wok, frying pan or large skillet is nice and hot (heat to a medium-high heat) before adding the oil and then the chicken. This helps the chicken cook quickly, without releasing too much liquid. It also helps the pan to be non-stick.
- stir fry veggies separately – once the chicken mince is browned and completely cooked, transfer to a bowl while you stir fry the veggies. Once the vegetables are just cooked, add the chicken, cashews and sauce into finish off the dish.
Storage
Ground chicken stir fry
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before eating.
Rice
Store in a separate airtight container in the fridge for up to 3 days and reheat before eating.
Meal prep
If you’re meal prepping this recipe for lunches, divide the rice between four airtight containers, top with stir-fry and thinly sliced green onions. Fix the lids on and store in the fridge for up to 3 days. Reheat before eating.
Ground Chicken Stir Fry
Equipment
- Wok or large frying pan or skillet
- Chopping Board
- Sharp knife
- Spatula
Ingredients
- 1 tablespoon extra-virgin olive oil
- 500 grams ground chicken breast, chicken breast mince
- 4 spring onions, cut into 1 cm pieces
- 1 small head broccoli, cut into small florets
- 1 cup edamame beans, podded
- 1 red capsicum, diced
- 4 cloves garlic, minced
- 2 teaspoons minced ginger
- ½ cup cashews
Sauce
- 2 tablespoons oyster sauce
- 2 tablespoons tamari
- 1 teaspoon rice wine vinegar
- ½ cup chicken stock
- 2 teaspoons corn flour
To serve
- 2 cups Jasmine rice
Instructions
- Add the rice to a large saucepan and top with water. Use your hand to swirl the rice around to wash off the starches. Drain through a fined mesh sieve and return the rice to the pan. Repeat this step another two times.
- After returning the rice back to the pan for a final time, add 2 ½ cups water to the rice in the saucepan. Place onto the stovetop and bring to a boil. Once boiling, reduce to a simmer with the lid partially on. Simmer until most of the water has been absorbed. At this point, place the lid on properly and turn off the heat, allowing the rice to steam.
- While the rice cooks, make the sauce. Add the oyster sauce, tamari, rice wine vinegar, chicken stock and corn flour to a medium bowl and whisk to combine.
- Bring a large frying pan or skillet to a medium heat. Add the olive oil and then the ground chicken, breaking it up with a spatula as it browns. Once completely browned, transfer to a bowl and set aside.
- Return the pan to the heat and add another drizzle of olive oil. Add the spring onions, broccoli, capsicum and edamame. Stir fry until the vegetables are just cooked. Add the garlic and ginger and stir fry until fragrant.
- Return the chicken mince to the pan, add the cashews and then the sauce. Stir the sauce through the rest of the vegetables and chicken and once the sauce has thickened, turn off the heat.
- To serve, divide the rice between bowls and top with the stir fry. Serve hot.
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