Description
A quick and healthy Asian-inspired ground chicken stir fry featuring fresh vegetables and a flavorful homemade sauce. Perfect for weeknight dinners, this dish is cooked on the stovetop and served over rice for a satisfying meal.
Ingredients
Scale
Protein
- 1 pound ground chicken
Vegetables
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 green onions, sliced
Sauces and Oils
- 1 tablespoon vegetable oil
- 1/4 cup low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
Garnish
- Sesame seeds (optional)
Serving
- Cooked rice for serving
Instructions
- Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until fully cooked and browned, about 5–6 minutes.
- Sauté aromatics: Add the minced garlic and ginger to the skillet and sauté for about 1 minute until fragrant, being careful not to burn them.
- Add vegetables: Stir in the sliced red bell pepper and snap peas, cooking for 3–4 minutes until the vegetables are just tender but still crisp.
- Prepare and add sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes if using. Pour this sauce over the chicken and vegetables, stirring well to combine. Cook for another 2 minutes to heat through and meld the flavors.
- Finish and serve: Remove the skillet from heat and sprinkle the sliced green onions and sesame seeds over the stir fry. Serve the dish hot over cooked rice.
Notes
- You can substitute ground turkey or beef if desired for a different protein option.
- Adding mushrooms, broccoli, or shredded carrots can increase the vegetable content and add more texture.
- Use tamari instead of soy sauce to make this dish gluten-free.
