Kid-Friendly Ground Chicken Stir Fry

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Sweet, savory, and done in less than 30 minutes, this ground chicken stir fry balances real flavor with a kid-friendly sauce and rainbow of veggies!

Prep Time5

Cook Time20

Total Time25

Course: Main

Cuisine: American, Asian

Keyword: ground chicken stir fry, kid-friendly, quick and easy stir fry

Servings:

Calories: 388kcal

Author: Monica Lensink

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

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.