Go Back
Spicy ground chicken stir fry with colorful vegetables in a pan

Spicy Ground Chicken Stir Fry

A quick and satisfying stir fry featuring ground chicken, crunchy vegetables, and a spicy sauce for a flavor-packed meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 430
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground chicken Protein base for the stir fry.
  • 2 tablespoons olive oil Divided; for sauteing.
  • 1/2 medium onion, finely chopped Adds flavor.
  • 6 ounces snow peas, trimmed Adds crunch and color.
  • 2 cups broccoli florets, cut small Ensure small pieces for even cooking.
  • 1/2 cup matchstick cut carrots For sweetness and color.
  • 3/4 cup cashews For added crunch.
  • 1/2 cup chicken broth (or water) Will be whisked into the sauce.
Sauce Ingredients
  • 3 tablespoons hoisin sauce Provides a sweet and savory flavor.
  • 2 tablespoons sriracha sauce Adjust spice level to taste.
  • 2 tablespoons soy sauce For salty umami flavor.
  • 1/2 teaspoon apple cider vinegar (or rice vinegar) For acidity.
  • 1 tablespoon brown sugar For sweetness.
  • 1 tablespoon cornstarch To thicken the sauce.
  • 1 teaspoon grated fresh ginger Adds warmth and spice.
  • 3 cloves garlic (minced) For fragrant flavor.
  • 1/2 teaspoon crushed red pepper flakes For extra heat.

Method
 

Preparation
  1. Start by preparing all your ingredients, cut veggies into bite-sized pieces.
  2. In a medium bowl, whisk together the hoisin sauce, sriracha sauce, soy sauce, apple cider vinegar, brown sugar, cornstarch, and chicken broth. Set aside.
Cooking
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground chicken, breaking it up while cooking for 6-8 minutes until no longer pink.
  2. In the same skillet, add the remaining oil and onion. Sauté for about a minute until fragrant, adding more oil if dry.
  3. Toss in the snow peas, bell pepper, broccoli, and carrots, cooking for 3-4 minutes until tender-crisp.
  4. Add the cashews and the cooked chicken back into the skillet. Pour the sauce over everything and stir until it bubbles and thickens for about a minute.
  5. Remove from heat and serve hot.

Notes

Leftovers can be frozen and reheated. Serve with jasmine rice or cauliflower rice for a healthy option.