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High Protein Ground Chicken Stir Fry – Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground chicken: About 1 to 1.25 pounds (90–95% lean works best).
  • Neutral oil: Avocado, canola, or grapeseed for high-heat cooking.
  • Garlic and ginger: Freshly minced for bright, punchy flavor.
  • Green onions: White and green parts separated.
  • Bell peppers: Any color, thinly sliced.
  • Carrot: Julienned or thinly sliced.
  • Broccoli or snap peas: Bite-size pieces for crunch.
  • Low-sodium soy sauce or tamari: For umami and control over salt.
  • Oyster sauce: Adds depth and a glossy finish (optional but great).
  • Rice vinegar: A light, tangy lift.
  • Honey or maple syrup: Just a little to balance the savory notes.
  • Sesame oil: For toasty aroma at the end.
  • Cornstarch: To thicken the sauce.
  • Red pepper flakes or chili-garlic sauce: For heat, to taste.
  • Sesame seeds: For garnish and texture.
  • Cooked rice or cauliflower rice: Optional, for serving.
  • Salt and black pepper: To season as needed.

Method
 

  1. Make the sauce: In a small bowl, whisk 1/4 cup low-sodium soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1–2 teaspoons honey, 1 teaspoon cornstarch, 1 teaspoon sesame oil, and a pinch of red pepper flakes. Set aside.
  2. Prep the aromatics and veggies: Mince 3 cloves garlic and 1 tablespoon fresh ginger. Slice 3 green onions, keeping whites and greens separate. Slice 1–2 bell peppers and 1 carrot. Chop 2 cups broccoli florets or 2 cups snap peas.
  3. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil until shimmering.
  4. Brown the chicken: Add ground chicken, season with a pinch of salt and pepper, and break it up. Cook 4–6 minutes, stirring occasionally, until no longer pink and lightly browned in spots. Push to one side of the pan.
  5. Sauté aromatics: Add a little more oil if the pan is dry. Add garlic, ginger, and the white parts of the green onions. Cook 30–45 seconds, stirring, until fragrant.
  6. Stir-fry the veggies: Add peppers, carrots, and broccoli or snap peas. Cook 3–5 minutes, stirring often, until crisp-tender. Don’t overcook—you want some bite.
  7. Add the sauce: Stir the sauce, then pour it over the chicken and veggies. Toss everything together. Let it bubble 1–2 minutes until slightly thick and glossy.
  8. Finish and taste: Turn off the heat. Sprinkle in green onion tops and sesame seeds. Adjust with more soy for salt, honey for sweetness, or vinegar for brightness as needed.
  9. Serve: Spoon over cooked rice, brown rice, or cauliflower rice. Add extra chili-garlic sauce if you like it spicy.