Ground Chicken Stir Fry
If you’re looking for a quick, flavorful ground chicken stir fry you can get on the table fast, you’re in the right place. This recipe uses ground chicken so there’s no chopping required, everything cooks in one skillet, and the easy teriyaki-style sauce is made with simple pantry ingredients. Just add frozen vegetables and a side of rice or noodles and you’ve got a complete dinner in about 10 minutes.
After years of creating fast, protein-packed meals for busy home cooks, this is one of my go-to weeknight dinners. It’s reliable, customizable, and consistently a hit, even with picky eaters. I’ve tested dozens of variations of stir fry sauces, and this sweet-savory teriyaki ground chicken version is the perfect balance of flavor, convenience, and nutrition. Whether you’re new to cooking or just need something quick, this is the recipe I reach for again and again.
If you love quick, flavorful dinners like this, you’ll want to try my Air Fryer Teriyaki Chicken, 10 Minute Asian Chicken, and Instant Pot Asian Chicken Pasta. They all use simple pantry staples, come together fast, and are perfect for busy weeknights.
Ingredients and substitutions
This is a list of the key ingredients and possible substitutions. See the recipe card for full ingredients.
- Ground chicken – Use any ground chicken (lean or dark meat). Just avoid overcooking very lean chicken so it stays tender. Ground turkey works too.
- Coconut aminos – This gives the sauce its salty, savory flavor. You can substitute gluten free tamari or soy sauce (if you tolerate soy).
- Rice wine vinegar – Adds brightness. Substitute lime juice or apple cider vinegar if needed.
- Maple syrup (optional) – Balances the flavors. You can use honey instead.
- Ginger – Fresh, freeze-dried, or 1 teaspoon dried ginger all work.
- Arrowroot powder – Thickens the sauce. Tapioca or cornstarch are fine substitutes. Be sure to whisk it into cold liquid before adding to anything hot to avoid clumping.
How to make ground chicken stir fry
Start by cooking the ground chicken over medium high heat for 4-6 minutes until no longer pink. While the chicken is cooking, make the stir fry sauce. Be sure the arrowroot is fully combined (use a fork to stir). Once the chicken is cooked through, pour in the stir fry sauce and stir well. Cook an additional 2-4 minutes until the sauce is thicken. Serve hot.
Top tips
- You can add veggies to the ground chicken stir fry. If you do, double the sauce so everything is well coated.
- Double or triple the recipe for meal prep or freeze leftovers for later.
- This recipe also works with ground turkey or ground beef (with the beef note already covered in the recipe card portion).
10 Minute Ground Chicken Stir Fry Recipe
Ingredients
- 1 pound ground chicken
Stir Fry Sauce
- 1/3 cup coconut aminos
- 3 tablespoons rice wine vinegar
- 1 tablespoon fresh grated ginger (or freeze dried)
- 1/2 teaspoon sea salt
- 1 tablespoon dried chives
- 1 teaspoon garlic powder (optional)
- 2 tablespoons maple syrup (optional)
- 1 tablespoon arrowroot powder
Instructions
- Preheat a large skillet over medium to medium high heat.
- While skillet is preheating, make the stir fry sauce by combining the ingredients in a medium bowl. Stir well to ensure all the arrowroot powder is dissolved into the ingredients.1/3 cup coconut aminos, 3 tablespoons rice wine vinegar, 1 tablespoon fresh grated ginger (or freeze dried), 1/2 teaspoon sea salt, 1 tablespoon dried chives, 1 teaspoon garlic powder (optional), 2 tablespoons maple syrup (optional), 1 tablespoon arrowroot powder
- When the skillet is preheated, add the ground chicken and chop it up. Cook 4-6 minutes until cooked through.1 pound ground chicken
- Once the chicken is cooked (no longer pink), add the stir fry sauce and stir well. Cook 2-4 minutes until the sauce thickens.
- Add any additional toppings like green onions, cashews, peanuts, sesame seeds or cilantro before serving.
Recipe Notes
- Stir the arrowroot (or tapioca or cornstarch) into cold or room-temperature liquid and whisk until dissolved. Adding it to hot liquid will cause clumping.
- Add frozen peas or frozen peas and carrots directly to the ground chicken mixture to warm through. If you want to add other vegetables, remove the chicken from the skillet, cook veggies then add chicken back before adding the stir fry sauce (make a double batch to coat veggies).
- Fridge: Store in a airtight container in the fridge for up to 3 days.
- Freezer: Freeze in a freezer safe bag for up to 2 months. Be sure to write the name of the recipe and the use by date on the leftovers before freezing.
Nutrition Information
Other additions
- Veggies: Finely chopped onions, bell peppers, broccoli, broccolini, snow peas, peas, carrots, mushrooms, napa cabbage. Take the chicken out of the skillet and cook these until just tender. Be sure to double the stir fry sauce if adding veggies!
- Spice: Red pepper flakes, sriracha or drizzle with garlic chili oil
- Crunch: cashews, slivered almonds or peanuts, water chestnuts
- Extra flavor: Drizzle vegan sriracha mayo over top
How to serve ground chicken teriyaki
My go to method is to cook some instant pot jasmine rice while the chicken is cooking. Some nights I try to sneak in quinoa or cauliflower rice, but rice is the family favorite. If I was looking for a way to change this up, I would serve it with gluten free rice noodles or gluten free ramen (Lotus Foods is a great option for this – you can find them on Amazon or Thrive Market).
If I was feeling really ambitious, I might serve it in lettuce cups with thinly sliced cucumber and shredded carrots.
Common questions
Can I double this recipe?
Yes! This recipe is easy to double or even triple without adding much more cooking time (depending on how big your skillets are).
Note: You may need to divide the meat between 2 skillets or cook in batches if you are cooking more than 2X the meat at once.
Does this recipe freeze well?
Since the main recipe does not include veggies, it’s great for freezing. You can even freeze it with rice for a quick and easy meal that will heat up well. I suggest freezing leftovers in single serve portions to make it easy to defrost and use anytime you have a craving for stir fry.
I recommend using Soupercubes, as you can freeze leftover ground chicken stir fry in ½ cup or 1 cup portions. Defrost in the fridge overnight or in the microwave or on the stove over low heat, covered until warmed through.
This was amazing!!!
Haley I love hearing this! Thank you so much for coming back to leave a review – it means so much. Happy cooking! Sam
This is so easy and delicious! My whole family loved it.
Dara thank you so much for stopping by to leave the review! I love hearing that your whole family enjoyed this dish :) Happy cooking