30-Minute Ground Chicken Stir-Fry with Vegetables

This Ground Chicken Stir Fry is an easy, 30-minute weeknight dinner that combines lean ground chicken (mince), crisp vegetables, and a sweet-and-salty Asian-style sauce. Serve it over jasmine or basmati rice for a satisfying family meal.

Stir fries are perfect when you want a fast, flavorful dinner made in one pan. This recipe pairs seasoned ground chicken with vibrant vegetables and an irresistible glossy sauce that balances umami, sweetness, and a touch of vinegar brightness. The sauce also works well with other proteins or tofu if you want to switch things up.

The vegetables are flexible — in this version I used snow peas, spring onions, red bell pepper, and bean sprouts for contrast in texture and freshness. You can easily substitute broccoli, mushrooms, green beans, or baby corn depending on what’s in the fridge.

Ingredients You’ll Need

All you need are a dozen simple ingredients to make this ground chicken stir fry. The list below covers the protein, vegetables, and a flavorful Asian sauce that thickens into a glossy coating.

• Ground chicken: Lean ground chicken cooks quickly and keeps the dish light.
• Vegetables: Snow peas, spring onions, bean sprouts, and red bell pepper give crunch and sweetness.
• Broth: Chicken or vegetable broth provides a savory base for the sauce.
• Soy sauce: Use low-sodium soy sauce to control salt. Tamari or coconut aminos are suitable gluten-free alternatives.
• Hoisin sauce: A sweet, savory, and slightly tangy element that gives the sauce depth.
• Toasted sesame oil: Adds distinct sesame aroma — a little goes a long way.
• Ginger: Fresh grated ginger brightens and lifts the flavor. Ground ginger can be used sparingly if needed.
• Rice vinegar: A mild acidic note to balance sweetness.
• Arrowroot or cornflour: A thickener that creates a glossy sauce to cling to the chicken and vegetables.

How to Make Ground Chicken Stir Fry

Cook the chicken: Heat a tablespoon or two of neutral oil (avocado or vegetable) in a large skillet or wok over medium-high heat. Add the ground chicken and cook for about 3–4 minutes, breaking it into small pieces with a wooden spoon until it starts to brown.

Add the vegetables: Toss in the snow peas, chopped red bell pepper (capsicum), and sliced spring onions. Stir-fry for another 3–4 minutes until the chicken is cooked through and the vegetables are tender-crisp.

Make the stir-fry sauce: While the chicken cooks, whisk together chicken or vegetable broth, soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, minced fresh ginger, and arrowroot or cornflour in a small bowl or measuring jug until smooth.

Add the sauce: Pour the sauce into the skillet and stir to combine. Let it simmer for 4–5 minutes until the sauce thickens and coats the chicken and vegetables evenly. If the sauce thickens too much, add a splash of broth or water to reach your desired consistency.

Serve: Spoon the stir fry over cooked rice, or serve it over cauliflower rice for a lower-carb option. Garnish with sesame seeds and extra spring onion if you like.

Recipe Variations and Tips

• Low Carb: Serve over cauliflower rice, zucchini noodles, or in lettuce cups.
• Vegetable swaps: Broccoli, mushrooms, green beans, baby corn, or water chestnuts all work well to vary texture and flavor.
• Different proteins: Swap ground chicken for ground turkey, pork, or beef, or use crumbled firm tofu for a vegetarian option.
• Consistent vegetable sizes: Cut vegetables to similar sizes so they cook evenly during the quick stir-fry.
• Avoid overcooking: Cook just until the chicken is done and the vegetables remain slightly crisp to retain texture and moisture.

How to Store

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheat: Reheat gently in a skillet with a splash of water or broth, or use the microwave until warmed through.
• Freeze: Freeze in a sealed container for up to three months. Thaw overnight in the refrigerator before reheating. Note that some vegetables soften more after freezing; add fresh vegetables when reheating if you prefer more crunch.

Recipe FAQ

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If you try this Ground Chicken Stir Fry, I’d love to hear how it turned out. Leave a comment with any changes you made or tips that worked well for you.