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This sweet and savory ground chicken stir fry is a quick weeknight meal that balances real flavor with a kid-friendly sauce and rainbow of vegetable options. The homemade sauce is sweetened with honey and perked up with rice vinegar, toasted sesame oil, and fresh ginger for an approachable Asian-inspired bowl.
I’m all for a great Asian-inspired dinner, but will be the first to admit it’s not always my kids’ top choice. After much testing and very honest feedback, I’ve concluded the secret to a happy family stir fry is all about the perfect homemade sauce: it needs the distinctive umami of soy sauce, the pop of ginger and garlic, and just the right amount of sweetness to entice little palates.
Why You’ll Love This Ground Chicken Stir Fry
- Real flavor in a kid-friendly package
- Homemade sauce from real, everyday ingredients
- Lean ground chicken is affordable and easy to work with
- Lots of veggie options: choose the ones your family likes best
This is perfect over rice and already includes plenty of veggies, so I solemnly authorize you to consider it a one-and-done dinner.
Ingredient Notes
- Ground chicken. I usually use ground chicken breast but don’t shy away from a mix of light and dark meat if that happens to be on sale.
- Veggie mix. An onion makes a good flavor base, then add any combination of veggies that suits your family—or cleans out your fridge! Chopped bell pepper, shredded carrots, broccoli florets, and snow peas are all excellent options. Aim for 2-3 cups of veggies in all.
- Cooking oil. Avocado, canola, and vegetable oil are especially good for a stir fry, because they have a higher smoke point than extra-virgin olive oil.
- For the sauce: honey is the perfect natural sweetener, and I love how it balances out the tang of soy sauce, rice vinegar, and toasted sesame oil. Apple cider vinegar is a good substitute if you don’t keep rice vinegar on hand. Round things out with the power duo of garlic and ginger, and thicken with a touch of cornstarch.
- To finish: roasted cashews, green onions, sesame seeds, and rice or noodles.
How To Make a Kid-Friendly Ground Chicken Stir Fry
It definitely pays to at least gather all your ingredients before getting started, because a stir fry really does come together fast!
Begin by browning the chicken in a large skillet over medium-high heat. Season with salt and pepper so it starts to build flavor right away. When mostly browned, transfer to a clean plate and set aside.
I’ve found it helps to cook the onions for 1-2 minutes before adding the other veggies, because it helps them soften and develop a nice, mellow flavor that can’t be rushed.
After adding your other veggies—you can see I used a mix of shredded carrots, red bell pepper, broccoli, and snow peas—cook for another 1-2 minutes.
When the veggies have a tender-crisp texture and are still vibrant in color, scrape the chicken back into the pan and pour the whisked-together sauce on top.
Bring to a simmer and let everything bubble for 2-3 minutes, stirring frequently. The sauce will thicken and turn to a glossy sheen over the meat and veggies.
Serving Suggestions
- Jasmine or another long-grain white rice is the perfect base, as is any brown or cauliflower rice variety.
- If you’re a noodle lover, ramen, rice, or nubby Udon noodles work well.
- For a grain-free option, this mixture is also delicious in lettuce cups, just like our family stand-by, Korean-style ground beef.
- For an extra vegetable on the side, an Asian-inspired cucumber salad or steamed edamame always works well.
More Asian-Inspired Dinners
- Sheet Pan Beef and Broccoli
- Sweet Chili Lime Salmon
- Thai-Inspired Chopped Chicken Salad
- Honey Teriyaki Chicken
Kid-Friendly Ground Chicken Stir Fry
Ingredients
Stir Fry:
- avocado, canola, or vegetable oil
- 1 pound ground chicken
- kosher salt and black pepper
- 1/2 medium onion, chopped into bite-sized chunks
- 1 or 2 bell peppers, seeded and chopped into bite-sized chunks
- 1 cup broccoli florets, snow peas, or green beans, see note
- 1/2 cup shredded carrots
- 1/2 cup roasted cashews, optional
- rice, green onions, and sesame seeds, for serving
Sauce:
- 1/3 cup low-sodium chicken broth
- 1/4 cup honey
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon cornstarch
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon garlic powder
Instructions
- Set a large wok or skillet over medium-high heat and add a generous drizzle of oil. When it starts to shimmer, add the chicken.avocado, canola, or vegetable oil, 1 pound ground chicken
- Season with about ½ teaspoon each salt and pepper and start to break up into pieces. When the chicken is mostly browned, transfer to a clean plate and set aside.kosher salt and black pepper
- While the chicken cooks, make the sauce. Combine broth, honey, soy sauce, cornstarch, vinegar, sesame oil, ginger, and garlic powder in a large liquid measuring cup. Whisk and set aside.1/3 cup low-sodium chicken broth, 1/4 cup honey, 3 Tablespoons low-sodium soy sauce, 1 Tablespoon cornstarch, 1 teaspoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, 1/2 teaspoon garlic powder
- After removing the chicken, add onion to the pan. Cook for 1-2 minutes, then add remaining veggies and cook for another 2-3 minutes, until tender-crisp.1/2 medium onion, 1 or 2 bell peppers, 1 cup broccoli florets, 1/2 cup shredded carrots
- Return chicken, followed by the sauce. Bring the liquid to a simmer and let it bubble for a minute or two, stirring frequently, until it thickens as much as you like. Turn off the heat and stir in cashews, if desired.1/2 cup roasted cashews
- Serve over rice or noodles, with optional sprinkles of green onions and sesame seeds. Enjoy!rice, green onions, and sesame seeds
Notes
- Rice Vinegar: Apple cider vinegar is a good substitute if needed.
- Ginger: I nearly always use a cube of frozen ginger—one small cube is typically equal to 1 tsp. fresh grated, and they are sold in a small tray near veggies in most freezer aisles.
- Veggies: This is really flexible; use any combination that suits your family or helps clean out your fridge. I like to aim for about 2-3 cups of veggies per pound of chicken, but feel free to add as many or as few as you like. Take care to chop the veggies into pieces that are bite-sized (especially the broccoli florets) so they cook in about the same amount of time.
- Storage: Leftovers keep at least 3-4 days. Store individual servings in airtight containers in the refrigerator. Keep some cashews separate to add just prior to eating so they stay crunchy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
