Description
This Savory Asian-Style Ground Chicken Stir-Fry is a quick and flavorful dish featuring tender ground chicken cooked with aromatic garlic, ginger, and a medley of classic Asian sauces. Paired with crisp vegetables and served over fragrant jasmine rice, it’s a perfect balanced meal that takes just 30 minutes to prepare.
Ingredients
Scale
Protein and Vegetables
- 1 pound ground chicken
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 1 cup mushrooms, sliced
- 3 green onions, chopped
Sauces and Oils
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili flakes (optional for heat)
Garnishes and Serving
- Fresh cilantro, chopped for garnish
- Sesame seeds for garnish
- Cooked jasmine rice, for serving
Instructions
- Heat the Oil: Heat the vegetable oil in a large skillet or wok over medium-high heat to prepare for sautéing the aromatics and cooking the chicken.
- Sauté Onions: Add the diced onion to the skillet and sauté for 2-3 minutes until it begins to soften, releasing its sweetness and aroma.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant to build the stir-fry’s flavor base.
- Cook Ground Chicken: Add the ground chicken to the skillet, breaking it apart with a spatula, and cook for 5-7 minutes until no longer pink and fully cooked through.
- Mix Sauce: In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and optional chili flakes to create a rich, flavorful sauce.
- Add Sauce to Chicken: Pour the sauce mixture over the cooked chicken in the skillet and stir well to coat the meat evenly with the savory blend.
- Cook Vegetables: Add the sliced red bell pepper, snap peas, and mushrooms to the skillet, cooking for 3-4 minutes more until the vegetables are tender-crisp but still vibrant.
- Finish with Green Onions: Remove the skillet from heat and stir in the chopped green onions to add freshness and mild onion flavor.
- Serve: Serve the hot stir-fry over cooked jasmine rice, creating a complete and satisfying meal.
- Garnish: Sprinkle chopped fresh cilantro and sesame seeds over the stir-fry for added aroma, texture, and visual appeal before serving.
Notes
- For a spicier dish, increase the chili flakes or add fresh sliced chilies.
- For gluten-free, substitute tamari for soy sauce and ensure the oyster sauce is gluten-free.
- Leftover stir-fry can be refrigerated for up to 3 days and reheated gently.
- Feel free to swap snap peas with snow peas or green beans based on preference.
- This dish pairs wonderfully with steamed jasmine rice, but cauliflower rice works for a low-carb option.
