Easy Ground Chicken Stir Fry in 20 Minutes | Healthy Dinner!

There’s something wonderfully comforting about a weeknight stir fry that comes together fast, smells incredible, and tastes like you put far more effort into it than you actually did. This Easy Ground Chicken Stir Fry delivers all of that: juicy, lightly caramelized ground chicken, a rainbow of crisp-tender vegetables, and a glossy sauce that strikes the perfect balance of savory, sweet, and tangy. Expect bold flavors, quick prep, and a meal that’s as versatile as it is delicious. Whether you’re serving it over rice, spooning it into lettuce cups, or tossing it with noodles, this stir fry is a reliable go-to you’ll want to keep in constant rotation.

Why This Ground Chicken Stir Fry Will Win You Over

This dish is special because it checks every box: speed, flavor, texture, and flexibility. Ground chicken cooks quickly and absorbs sauces beautifully, giving you a savory base that pairs with almost any vegetable. The sauce is simple yet deeply satisfying—think umami from soy and oyster sauce, a whisper of sweetness, a bright zing of vinegar, and a toasty finish of sesame. Plus, the method is forgiving; as long as your pan is hot and your ingredients are ready, you’ll end up with a beautifully balanced stir fry in under 30 minutes. It’s the kind of recipe that makes you feel like a pro without demanding perfect technique.

What You’ll Need: Ingredients and Their Roles

• Ground chicken (1 lb/450 g): The star protein; mild flavor that soaks up the sauce and browns quickly.
• Neutral oil (2 tablespoons): For high-heat cooking without smoking—canola, avocado, or grapeseed are great choices.
• Garlic (3 cloves, minced): Builds aromatic depth and classic stir fry flavor.
• Fresh ginger (1 tablespoon, minced): Adds warmth and zing; brightens the whole dish.
• Green onions/scallions (4, sliced): Sweet, mild onion flavor; use whites in the pan and greens for garnish.
• Yellow or red onion (1 small, sliced): Adds sweetness and structure to the stir fry.
• Bell pepper (1 large, sliced): Color, crunch, and subtle sweetness.
• Carrots (2 small, julienned or thinly sliced): Crunch and sweetness that balance the savory sauce.
• Snow peas or green beans (1 cup): Keep their snap for texture and freshness.
• Mushrooms (1 cup, sliced, optional): Umami and moisture; they brown nicely and bulk up the dish.
• Soy sauce (3 tablespoons, low-sodium if possible): Savory backbone; choose low-sodium to control saltiness.
• Oyster sauce (1 tablespoon): Adds glossy body and deep umami; hoisin can be used for a sweeter profile.
• Rice vinegar (1 tablespoon): Brightens and balances; lime juice works in a pinch.
• Brown sugar or honey (1 teaspoon): Rounds out the flavors with gentle sweetness.
• Sesame oil (1 teaspoon): Nutty aroma; added at the end so it stays fragrant.
• Chili-garlic sauce or red pepper flakes (to taste): Optional heat that wakes up the sauce.
• Cornstarch (1 teaspoon) + water (2 teaspoons): A quick slurry to lightly thicken the sauce for that glossy coat.
• Water or low-sodium chicken broth (2–3 tablespoons): Helps the sauce cling without being heavy.
• Fresh cilantro or Thai basil (a small handful, chopped): Fresh pop at the finish.
• Sesame seeds (1 teaspoon, optional): A little crunch and visual appeal.
• Cooked rice or noodles (for serving): The perfect base to soak up extra sauce.

How to Make It: A Simple Step-by-Step Walkthrough

1. Prep your ingredients first. Slice the vegetables, mince the garlic and ginger, and separate the green onion whites and greens. Stir fries move quickly; having everything ready ensures nothing overcooks.
2. Whisk the sauce. In a small bowl, combine soy sauce, oyster sauce, rice vinegar, brown sugar/honey, chili-garlic sauce (if using), and broth/water. In a separate cup, mix cornstarch with water to form a smooth slurry. Keep both nearby.
3. Heat the pan properly. Place a large skillet or wok over medium-high to high heat. When it’s hot, add 1 tablespoon oil. Hot pan, then oil, then ingredients—this helps prevent sticking and encourages browning.
4. Brown the ground chicken. Add the chicken and break it into crumbles with a spatula. Let it sear for 1–2 minutes before stirring so it develops color. Cook until no longer pink and lightly browned in spots, 4–6 minutes. Transfer to a bowl if your pan is crowded.
5. Sauté the aromatics. Add the remaining 1 tablespoon oil to the pan. Toss in the onion and mushrooms (if using); cook 1–2 minutes until starting to brown. Add garlic, ginger, and the white parts of the green onions; stir for 30–45 seconds until fragrant.
6. Cook the vegetables to crisp-tender. Add carrots and green beans/snow peas. Stir-fry 2 minutes. Add bell pepper and cook 1 minute more. Keep the vegetables moving so they stay bright and crunchy.
7. Bring it all together. Return the cooked chicken to the pan. Give the sauce a quick stir and pour it over everything. Toss well to coat.
8. Thicken and glaze. Stir the cornstarch slurry, then drizzle it in while tossing. Cook 30–60 seconds until the sauce turns glossy and clings to the chicken and vegetables. If it gets too thick, splash in a bit more water or broth.
9. Finish with fragrance. Turn off the heat and stir in sesame oil and chopped herbs. Taste and adjust—add a pinch more sugar for balance, a splash of vinegar for brightness, or more chili for heat.
10. Serve right away. Sprinkle with sesame seeds and green onion tops. Spoon over hot rice, tuck into lettuce cups, or toss with noodles.

Time, Yield, and What to Expect

You’ll know it’s ready when the vegetables are crisp-tender, the chicken is browned and juicy, and the sauce has a glossy sheen that lightly coats everything. Stir fry is at its best moments after cooking, so plan to serve immediately for maximum texture and flavor.

Pro Tips to Make Your Stir Fry Shine

• Get the pan hot first. High heat gives you caramelization without overcooking the vegetables.
• Don’t overcrowd the pan. If your skillet is small, brown the chicken in two batches so it sears instead of steams.
• Dry your vegetables. Excess moisture leads to sogginess. Pat washed vegetables dry before slicing.
• Use low-sodium soy sauce. It keeps the salt level in check and gives you room to adjust seasoning.
• Add vegetables in the right order. Harder veggies first (carrots, beans), then quicker-cooking ones (peppers, snow peas) so everything finishes together.
• Finish with sesame oil, not during cooking. Its flavor is delicate and shines brightest at the end.
• Lean but not too lean chicken. Ground chicken labeled 92–96% lean balances juiciness and flavor; super-lean blends can dry out more easily.
• Taste and tweak. A splash more vinegar brightens, a pinch of sugar softens sharp edges, and extra chili adds energy.
• Make it a meal prep star. Store rice separately so the stir fry stays saucy and vibrant when reheated.

Your Nutrition at a Glance

Approximate nutrition per serving (without rice or noodles):

• Calories: ~320
• Protein: ~26 g
• Carbohydrates: ~18 g
• Total Fat: ~15 g
• Fiber: ~3 g
• Sugars: ~6 g
• Sodium: ~780 mg (varies with soy and oyster sauce)

These numbers will shift based on the exact sauces and vegetables you use. For a lower-sodium version, choose low-sodium soy, skip added salt, and consider reducing oyster sauce slightly.

Questions People Often Ask

Can I use a different protein?

Yes. Ground turkey, pork, or beef work well. Adjust cook time as needed and taste the sauce—richer meats may want an extra splash of vinegar for balance.

How can I make this gluten-free?

Use certified gluten-free tamari in place of soy sauce and choose a gluten-free oyster sauce (or skip it and add a little extra tamari plus a pinch of sugar). Check labels on chili-garlic sauce too.

What vegetables work best?

Anything that keeps a bit of bite: broccoli florets, cabbage, zucchini, baby corn, bok choy, or edamame. Stick to 3–4 types and cut them evenly so they cook at a similar pace.

A Warm Send-Off: Enjoy Every Bite

Quick weeknight meals can still feel special, and this Easy Ground Chicken Stir Fry proves it. With just a handful of everyday ingredients and a few simple steps, you’ll have a colorful, satisfying dinner on the table in no time. It’s the kind of dish that turns a busy evening into a small moment of calm: the sizzle of the pan, the aroma of garlic and ginger, the first crunchy, saucy bite. Cook it once, and it may become your new standby—reliable, flexible, and always delicious. Share it with family, serve it to friends, or keep the leftovers for an easy lunch tomorrow. Either way, you’ll be glad you made it.