This Ground Chicken Stir Fry is a weeknight hero! Ready in 30 minutes or less, it’s packed with veggies, wildly herbaceous, and has Thai-inspired flavors, making it a nice change of pace from your average stir fry recipe.
Ground chicken makes for a lightning fast stir fry recipe!
Most stir fries made with chicken—like my Chicken Stir Fry or Teriyaki Chicken Stir Fry—are made with chunks of meat. But this recipe is different!
Inspired by laarb, a minced meat salad popular in Northern Thailand, I decided to make a ground chicken stir fry instead. It’s become one of my favorite quick-and-easy dinners and a frequent flyer on my meal prep lunch menu.
Here’s why I can’t get enough:
- Loads of Veggies Without Loads of Chopping. This stir fry uses broccoli slaw, one of my favorite shortcuts for packing in the veggies without lots of prep work.
- Super Fast. Ground chicken cooks much more quickly than larger pieces of meat, and most of the vegetables need only a few minutes in the pan since they’re also chopped finely (or shredded, in the case of the slaw).
- Fresh, Punchy Flavor. Lime, ginger, fish sauce, cilantro, and mint or basil keep the stir fry bright, light, and reminiscent of my favorite Thai dishes.
- Leftovers Are a Banger. This recipe makes six generous servings, which means if you don’t have six people to feed, you’ve got an awesome lunch (or two, or three) for later in the week.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Canola Oil. Or another neutral oil you like to cook with.
- Ground Chicken. Ground turkey works too if that’s what you have on hand.
- Cremini Mushrooms. Chop them very finely. As they cook, they soften and blend almost completely into the ground chicken.
- Fish Sauce. Provides a deep savory, umami punch and lots of depth. It’s divided between the meat and the finished stir fry so its flavor carries throughout.
- Low-Sodium Soy Sauce. Or tamari for a gluten-free option.
- Red Pepper Flakes. Feel free to adjust the amount to your liking.
- Celery. This gives the stir fry a little crunch and it’s a great way to use the handful of stalks that always seem to be lingering in the refrigerator. Don’t have them on hand? Don’t bother buying them, just leave ‘em out!
- Broccoli Slaw. One bag gives you a mix of thinly sliced vegetables with no prep other than opening the package.
- Garlic. Because garlic cloves can vary in size, I recommend measuring out 2 tablespoons rather than going by the number of cloves.
- Fresh Ginger. I find the easiest way to peel ginger is with the edge of a small spoon. Once peeled, chop it finely.
- Green Onions. Keep the white and light green parts separate from the dark green tops; they’re added at different times in the recipe.
- Lime Juice. Fresh lime juice, please! Bottled has a flat, dull flavor compared to fresh.
- Fresh Herbs. I always use cilantro, but for the other portion, you can choose between mint or basil.
Step-By-Step Instructions
Prepare. Mince the mushrooms (photo 1), then prep the garlic, ginger, and green onions (photo 2).
Sear the Chicken.Heat a skillet or wok over medium-high heat. Add 1 tablespoon of the oil, then the ground chicken. Press the chicken into an even layer with the back of a spoon, season with salt and pepper, and leave it alone for 3 minutes. (Giving the chicken a few uninterrupted minutes against the hot pan helps it develop more flavor!)
Add the Mushrooms and Seasonings. Break the chicken into smaller pieces and stir until it begins to brown. Add the finely chopped mushrooms, 1 tablespoon soy sauce, 1 tablespoon fish sauce, and the red pepper flakes. Cook for about 5 minutes, until the mushrooms are completely soft and have almost disappeared into the chicken. Transfer the mixture to a plate or bowl.
Cook the Vegetables.Reduce the heat to medium and add the remaining tablespoon of oil. If using celery, cook it for 1 minute. Add the broccoli slaw and cook for about 3 minutes, until it’s crisp-tender.
Add the Aromatics. Stir in the garlic, ginger, and white and light green portions of the green onions. Cook for 1 minute, just until fragrant. Don’t let the garlic brown!
Bring Everything Together. Return the ground chicken mixture to the skillet. Stir in the lime juice and remaining soy sauce and fish sauce. Finally, fold in the cilantro, mint or basil, and reserved green onion tops. Taste and adjust the soy sauce, fish sauce, lime, or red pepper flakes as desired. ENJOY!
How to Serve Ground Chicken Stir Fry
- With Rice. I love this Instant Pot Brown Rice, but White Rice is great too!
- With Rice-Alternatives. Like Quinoa or Healthy Cauliflower Fried Rice.
- In Lettuce Cups. Just like these Asian Lettuce Wraps!
- Tossed With Rice Noodles. If you do this, you might want to double the sauce. Sprinkle some chopped cashews on top too. Yum!
Ground Chicken Stir Fry
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Ingredients
- 2 tablespoons canola oil or similar neutral cooking oil, divided
- 2 pounds ground chicken or turkey
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 8 ounces cremini mushrooms super finely chopped
- 2 tablespoons fish sauce divided
- 2 tablespoons low-sodium soy sauce plus more to taste, divided
- ¼ teaspoon red-pepper flakes plus more to taste
- 4 stalks celery thinly sliced, optional
- 1 (12-ounce) bag broccoli slaw
- 4 cloves garlic minced, about 2 tablespoons
- 1 (2-inch) piece of fresh ginger peeled and finely chopped
- 4 green onions thinly sliced, white and light green parts separated from the dark green parts
- 2 tablespoons freshly squeezed lime juice from about 1 juicy lime
- ½ cup chopped fresh cilantro
- ½ cup chopped or torn fresh mint or basil
- For serving: white rice or brown rice
Instructions
- Heat a large, deep saucepan (or a wok) over medium-high heat. Once it’s hot, add the oil. Then, add the chicken, using the back of a spoon to press it into a single layer. Sprinkle with salt and pepper. Let it cook without disturbing it for 3 minutes. You want it to sear.
- Break up the meat into small pieces, stirring so it browns. Add the mushrooms, 1 tablespoon of the soy sauce, 1 tablespoon of the fish sauce, and the red pepper flakes. Cook until the mushrooms completely soften and almost disappear into the meat, about 5 minutes. Transfer to a large plate or bowl.
- Reduce the heat to medium and add the remaining tablespoon oil. Add the celery and cook 1 minute. Then stir in the broccoli slaw and cook until crisp-tender, about 3 minutes more.
- Add the garlic, ginger, and white and light green parts of the green onions. Cook for 1 minute more.
- Return the chicken mixture to the skillet. Stir in the lime juice and remaining 1 tablespoon fish sauce and 1 tablespoon soy sauce.
- Stir in the cilantro, mint or basil, and reserved green onion tops. Enjoy hot with prepared rice.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm gently in a skillet over medium heat or microwave until hot.
