Healthy Ground Chicken Stir Fry Recipe
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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.
For more high protein stir frys, try ground beef stir fry or salmon stir fry. Both easy and quick with tons of flavor.
Why you’ll love this recipe:
- 227 calories and 25 grams of protein per serving.
- Simple and easy.
Ingredients and Substitutes:
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.
Variations
- 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
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.
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.
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.
Store leftovers in an airtight container in the fridge for up to three days.
Check out some of our other easy recipes!
- Taco Mac and Cheese
- Turkey Tater Tot Casserole
- Cracked Out Tater Tot Casserole
- Instant Pot Chicken Stroganoff
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Ground Chicken Stir Fry
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You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Ground Chicken Stir Fry
Ingredients
- 1 lbs. ground chicken 96/4
- 1/2 cup shredded carrots
- 1/2 head broccoli, chopped 115g
- 3 oz. snow peas
- 8 oz. whole water chestnuts sliced
- 2 green onion chopped
- salt and pepper to taste
Stir Fry Sauce
- 1/3 + 1/4 cup coconut aminos
- 1 tbsp. lite maple syrup
- 1 tsp. sesame oil
- 1/2 tsp. chili garlic sauce
- 2 garlic cloves minced
- 1/4 tsp. ground ginger
For thickening the sauce
- 1/2 tsp. tapioca flour
- 1/2 tsp. water
Instructions
- 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.
Notes
- All nutrition facts are an estimate.
- Use any type of ground meat.
- Empty the fridge with whatever veggies you have ready to go bad.
Is it correct that the coconut amino’s is supposed to be 1/3 cup and then 1/4 cup also? That seems like a lot.
It is correct!
Really loved this sauce. Recipe was excellent!
Love this take on stir fry. Using the ground chicken makes it so fast and easy and the sauce is delicious! Can’t wait to try more recipes!!!
So glad you loved it! Can’t wait for you to try more! Thank you!
Hi! I love this recipe! However, I can’t find it in MFP. Is it sill in there? Or, could I be looking under the wrong name? I tried looking at Ohsnapmacros- Ground chicken stir fry. Thanks for the help. I love your recipes!!
It should be in there as “ohsnapmacros Ground Chicken Stir Fry” in the all recipes section. I just checked and it’s added.
Delicious!!!
This is so great and so easy! And the teenager asked we add it to our “list” 🙂 Thanks again!
Just made this tonight. . . so easy and absolutely delicious!!! Going into my regular rotation!!!
She does it again! This tastes amazing, like the best takeout! I’ll definitely be making this over and over again!