This Asian ground chicken stir fry recipe is tasty, healthy and budget-friendly. The best part, it only needs a handful of ingredients, so it’s super easy to make and is ready within 20 minutes. If you’re looking for simple ground chicken recipes, this is a must-try!
I love this ground chicken stir-fry (or chicken mince my Australian readers) because it’s super easy and has only a few ingredients.
This stir-fry features ground chicken, carrots and bell peppers cooked with aromatics, oyster sauce and a little chilli. It’s a little spicy, a little sweet with plenty of savoury goodness in every bite.
The recipe takes about 20 minutes to make (could be even quicker with a little prep ahead of time) and can be served in a variety of ways:
On top of fluffy white rice, brown rice, quinoa or cauliflower rice.
Tossed through your favorite noodles like these Hibachi noodles.
In a delicious wrap with crunchy vegetables.
Leftovers can be turned into a delicious ramen soup or stir-fried rice dish.
With a side of stir-fried Asian greens or other vegetables.
This recipe is low-calorie, low-carb and can be made gluten-free with the right oyster sauce brand.
Here is what you need to make this super simple ground chicken stir-fry:
Ground chicken – in Australia, it’s pretty easy to get ground-up chicken mince from most supermarkets; you can also ask your butcher or make your own by processing a combination of chicken thighs and some breast meat. This recipe will work equally well with ground turkey, beef or pork.
Aromatics – garlic and onion are the basic aromatics for this recipe, you can throw in some ginger if you like.
Vegetables – this is up to you, I am using simple carrot and bell pepper (capsicum) as that’s what I had on hand and what I often have in the fridge. You can throw in some diced broccoli, green beans, zucchini, snow peas, baby corn etc.
Condiments – oyster sauce is what gives this dish the main flavor, it’s salty and slightly sweet, plus a little chilli paste (or sauce) for some heat. For those interested, this is my absolute favorite brand of Oyster sauce (they also make the best fish sauce in my opinion).
Optional garnishes: sesame seeds and green onions (scallions) or chives.
How To Make Ground Chicken Stir-Fry
Find the full list of ingredients, nutritional info, and instructions in the recipe card below. Here are some step-by-step pictures to guide you along.
Step 1. Heat a non-stick skillet with 1 tablespoon of oil on medium heat. Sauté chicken, garlic and onion for 1 minute. Remove chicken and set aside on a plate.
Step 2. In the same skillet, add 1 tablespoon of oil and sauté carrot and bell pepper for 5 minutes. Until tender.
Step 3. Return the ground chicken to the skillet. Stir in chili paste and oyster sauce. Allow to cook for 2 minutes until chicken is cooked through.
Serve with rice. Garnish with green onions or sesame seeds if you have some.
Storage Tips
This stir fried chicken is great for meal prep and freezing. Divide between containers and cool down completely before storing in the fridge or freezer.
Store in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 3 months. You can freeze the stir-fry with the cooked rice so you can defrost and reheat a complete meal.
Serving Suggestions
I love this dish served one of three ways:
Over fluffy rice – super simple and delicious; quinoa works well too.
With noodles – Asian egg noodles or rice noodles tossed through this chicken stir-fry are very delicious; I will often stir through some garlic chilli oil as well.
For a quick lunch hack, I will often pull out a small portion of this chicken from the freezer and defrost it in a microwave to pimp up some 2-minutes ramen noodles.
For a low-carb/grain-free version, serve with some cauliflower rice or zucchini noodles.
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Learn how to make an easy Asian ground chicken stir fry recipe that is tasty, budget-friendly and healthy. The best part, it only needs a handful of ingredients and is ready in 20 minutes. Serve this chicken mince stir fry with rice, noodles or in a wrap. This recipe is low-calorie, low-carb and can be made gluten-free with the right Oyster sauce.
2tablespoonsvegetable or olive oil divided
1lbground chickenabout 450 grams
1tablespoonminced garlic
1smallred onionpeeled and chopped
1mediumcarrotpeeled and diced (3.5 oz | 93 grams)
1green bell pepperdiced (4-5 oz | 120 grams)
1teaspoonchili pasteor Sriracha sauce
¼cupoyster sauce(2-3 oz | 75 grams)
Heat a non-stick skillet with 1 tablespoon of oil on medium heat. Sauté chicken, garlic and onion for 1 minute. Remove chicken and set aside on a plate.
In the same skillet, add 1 tablespoon of oil and sauté carrot and bell pepper for 5 minutes until tender.
Bring ground chicken back. Stir in chili paste and oyster sauce. Allow to cook for 2 minutes until chicken is cooked through. Remove from the stove.
Serve with rice. Garnish with green onions.
This stir-fried chicken is great for meal prep and freezing. Divide between containers and cool down completely before storing in the fridge or freezer.
Store in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 3 months. You can freeze the stir-fry with the cooked rice so you can defrost and reheat a complete meal.
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