Ground Chicken Stir Fry

Ground chicken stir fry is so easy to make and made with simple, pantry ingredients. Perfect for quick weeknight dinners and reheats well so great for meal prep too! This recipe is gluten free, Whole30, low carb and paleo friendly.

Course dinner

Cuisine American, Asian

Keyword ground chicken stir fry, ground chicken teriyaki, stir fry with ground chicken

Prep Time 2

Cook Time 8

Total Time 10

Servings

Calories 222kcal

Author Samantha Rowland

Ingredients

1 pound ground chicken

Stir Fry Sauce

1/3 cup coconut aminos
3 tbsp rice wine vinegar
1 tbsp fresh grated ginger (or freeze dried)
1/2 tsp sea salt
1 tbsp dried chives
1 tsp garlic powder (optional)
2 tbsp maple syrup (optional)
1 tbsp 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.
When the skillet is preheated, add the ground chicken and chop it up. Cook 4-6 minutes until cooked through.
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.

Notes

Other additions

Veggies: Onions, bell peppers, broccoli, broccolini, snow peas, peas, carrots, mushrooms, napa cabbage
Spice: Red pepper flakes, sriracha
Crunch: cashews, slivered almonds or peanuts, water chestnuts
Extra flavor: Drizzle vegan sriracha mayo over top

How to make this ground chicken stir fry with vegetables

When making ground chicken stir fry with vegetables, it's important to make double the amount of stir fry sauce to ensure all the veggies get coated in sauce as well.

Start by cutting up the vegetables into small bite size pieces before you start cooking everything (this helps them cook quicker).
Preheat the skillet over medium to medium high heat. Make the stir fry sauce while skillet preheats.
Cook the chicken until no longer pink. Remove the chicken to a bowl.
Add about 1 tablespoon of oil (avocado oil is great for this). Add onions, cook 1-2 minutes. Add the rest of the veggies and cook 5-7 minutes, stirring often.
Add the chicken back to the skillet along with the stir fry sauce (double the stir fry sauce ingredients to account for the veggies). Add the stir fry sauce and stir, cooking 3-4 minutes until thick.

Storing leftovers

Fridge: Store leftover ground chicken stir fry in a airtight container in the fridge for up to 3 days.
Freezer: Freeze leftovers 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