Healthy weeknight dinners don’t have to be boring. With its savory sauce, crisp vegetables and tender ground chicken, this Ground Chicken Stir Fry proves it. This delicious dish is low calorie, low fat, high protein and ready in no time.
This ground chicken stir fry is simple, flavorful and ready in about 20 minutes. Filled with ground chicken, lots of veggies and a sweet and salty homemade sauce, this easy recipe always gets rave reviews.
No stir fry is complete without a perfect sauce. Made with fresh garlic, coconut aminos, maple syrup and sesame oil, this inexpensive and easy sauce is anything but boring.
I love stir frys because you can add whatever veggies you have on hand and any type of meat. They’re my end of the week go-to meal to get rid of extra veggies. Toss them over leftover white rice or noodles for a full and complete meal.
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for this ground chicken stir fry.
Lean Ground Chicken: any ground meat: ground beef, ground turkey or ground pork.
Coconut Aminos: less salty than soy sauce but can be used interchangeably.
Maple Syrup: or honey.
Sesame Oil: a little goes a long way!
Ginger: if using fresh ginger, double the amount.
Fresh Garlic
Chili Garlic Sauce: my secret weapon for this stir fry. Adds a perfect amount of spice in just a little scoop.
Stir Fry Vegetables: I used broccoli, snow peas, green onions, water chestnuts and shredded carrots. You can use any combination you’d like or buy a pre-packaged bag of veggies.
Tapioca Flour: to thicken the sauce at the end. You can substitute with a cornstarch or regular flour.
Serve over white rice, brown rice or cauliflower rice.
Serve over zucchini noodles to keep this low carb.
Dietary Modifications
This recipe is gluten-free and dairy-free as written.
How to make this ground chicken stir fry (a step-by-step visual guide):
Step 1: brown meat
Spray a pan over medium-high heat with nonstick spray or olive oil spray. Add the raw chicken and brown. Break into bite size pieces (image 1). While the meat is browning prep your stir fry sauce. Add all the ingredients to a jar with a lid and shake to combine (image 2).
Step 2: prep and add sauce and veggies
Chop the broccoli into bite size pieces and add to a shallow bowl. Add just enough water to cover the bottom of the bowl and place in the microwave for 60 seconds to soften. Once the meat has browned add the shredded carrots and broccoli to the pan. Stir and sauté on medium heat for 3-5 minutes (image 3). Add the stir fry sauce, sliced water chestnuts, chopped green onions and snow peas to the pan (image 4). Stir together to get everything evenly combined and bring to a steady simmer. Simmer for 5 minutes.
Step 3: make slurry and mix together
Move the meat and vegetables to the side of the pan. Mix 1/2 tsp. of tapioca flour with 1/2 tsp. water in a small bowl and add to the sauce, separate from the meat and veggies (image 5). Stir the tapioca slurry in and you will immediately see the sauce begin to thicken. Mix together to evenly coat (image 6). Top with extra chopped green onions, toasted sesame seeds or red pepper flakes.
Expert Tip!
Use frozen veggies to make this even easier. Remove cooked meat from pan, add frozen veggies and once heated, return the meat to the pan and continue with the recipe.
Recipe FAQs
What to serve with this healthy stir fry?
Serve alone or with white rice, brown rice or cauliflower rice. Wrap in a tortilla or lettuce for a stir fry wrap or add this ground chicken stir fry to chopped lettuce as a salad.
What is tapioca flour?
Tapioca flour is flavorless and mixes quickly unlike all-purpose flour which needs to cook longer to get rid of the powder-like texture and is also gluten-free. You can also use cornstarch or any other thickener you’d like.
Can you use other meats besides chicken?
Absolutely! Use ground beef, turkey, pork, sliced chicken breast or sliced beef. Follow the ground chicken stir fry instructions the same for any ground meat you use. For sliced meats, you want to brown the meat first. I suggest marinating the meat in a little extra sauce prior to cooking to give it added flavor.
How to store leftovers?
Store leftovers in an airtight container in the fridge for up to three days.
Healthy weeknight dinners don’t have to be boring. With its savory sauce, crisp vegetables and tender ground chicken, this Ground Chicken Stir Fry proves it. This delicious dish is low calorie, low fat, high protein and ready in no time.
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Course Main Course
Cuisine American, Chinese
Course Main Course
Cuisine American, Chinese
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Spray a pan over medium heat with nonstick spray. Add the raw chicken and brown. Break into bite size pieces.
While the meat is browning prep your stir fry sauce. Add the coconut aminos (yes, 1/3 cup + 1/4 cup), maple syrup, sesame oil, chili garlic auce, garlic and ginger to a jar with a lid and shake to combine.
Chop the broccoli into bite size pieces and add to a shallow bowl. Add just enough water to cover the bottom of the bowl and place in the microwave for 60 seconds to soften.
Once the meat has browned add the shredded carrots and broccoli to the pan. Stir and sauté on medium heat for 3-5 minutes.
Add the stir fry sauce, sliced water chestnuts, chopped green onions and snow peas to the pan. Stir together to get everything evenly combined and bring to a steady simmer. Simmer for 5 minutes.
Move the meat and vegetables to the side of the pan. Mix 1/2 tsp. of tapioca flour with 1/2 tsp. water in a small bowl and add to the sauce, separate from the meat and veggies. Stir the tapioca slurry in and you will immediately see the sauce begin to thicken. Mix together to evenly coat.
Top with extra chopped green onions, toasted sesame seeds and / or red pepper flakes. Serve alone, over rice or cauliflower rice or zoodles.
All nutrition facts are an estimate.
Use any type of ground meat.
Empty the fridge with whatever veggies you have ready to go bad.
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