This ground chicken stir fry comes together quickly in a single large skillet. It pairs lean ground poultry with finely minced mushrooms and a bagged broccoli slaw to cut down on chopping time.
You can have this meal on the table in about half an hour. The savory sauce relies on basic pantry staples like soy sauce and fish sauce, while fresh lime juice and herbs brighten the final dish.
Why You’ll Love Ground Chicken Stir Fry
- Searing the ground chicken undisturbed for a few minutes develops a brown crust that adds depth to the dish.
- Finely chopping the mushrooms allows them to blend into the chicken, adding moisture and savory flavor to the lean meat.
- Using a pre-shredded broccoli slaw saves substantial prep time while adding a crisp texture to the vegetable mix.
Ground Chicken Stir Fry Ingredients
- Ground chicken: You can use a mix of dark and white meat for better moisture, or substitute ground turkey if you prefer.
- Broccoli slaw: Look for this in the bagged salad aisle. It usually contains shredded broccoli stalks, carrots, and red cabbage.
- Mushrooms: Cremini or standard white button mushrooms work well. Chop them as finely as the ground meat so they blend in.
- Fish sauce: This adds a savory, salty element. If you do not have it, you can use extra soy sauce or oyster sauce.
- Fresh herbs: Cilantro and mint provide a fresh finish. You can swap in fresh basil if you have that on hand instead.
Exact quantities are in the recipe card below.
How to Make Ground Chicken Stir Fry
Step 1: Brown the chicken
Heat oil in a large skillet. Press the ground meat into an even layer and let it sear without moving it for a few minutes. Break it apart and cook until no longer pink.
Step 2: Cook the mushrooms
Stir the finely chopped mushrooms into the meat along with half of the soy sauce and fish sauce. Cook until the mushrooms release their liquid and soften completely. Remove the mixture from the pan.
Step 3: Stir fry the vegetables
Add a little more oil to the empty pan. Cook the sliced celery and broccoli slaw until they soften slightly but retain some crunch. Stir in the minced garlic, ginger, and the white parts of the green onions.
Step 4: Combine and garnish
Return the meat to the pan. Toss everything with the remaining soy sauce, fish sauce, and lime juice. Turn off the heat and stir in the fresh herbs and the green parts of the onions.
Storage Tips for Ground Chicken Stir Fry
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months. Reheat in a skillet over medium heat or in the microwave until it reaches 165°F (74°C).
Expert Tips for Ground Chicken Stir Fry
- Ground poultry must reach a safe internal temperature of 165°F (74°C) as measured by a food thermometer.
- A food processor makes quick work of finely chopping the mushrooms if you want to save time.
- If the pan gets too dry when cooking the vegetables, add a splash of water or chicken broth to help them steam.
What to Serve with Ground Chicken Stir Fry?
Serve this stir fry over warm white or brown rice to soak up the savory sauce. It also pairs well with cooked rice noodles.
Ground Chicken Stir Fry Recipe FAQs
Can I use ground beef or pork instead of chicken?
Yes, ground pork or lean ground beef work very well in this recipe. Cook them using the same method.
Is there a substitute for broccoli slaw?
You can use a standard cabbage coleslaw mix or thinly slice your own cabbage and carrots.
Can I make this dish ahead of time?
The cooked stir fry stores well, though the herbs will wilt. Add fresh herbs right before serving if you make it in advance.
Ground Chicken Stir Fry
Ingredients
- 2 tablespoons canola oil divided, 30 ml
- 2 pounds ground chicken 900 g
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 ounces cremini mushrooms finely chopped, 225 g
- 2 tablespoons low-sodium soy sauce divided, 30 ml
- 2 tablespoons fish sauce divided, 30 ml
- 1/4 teaspoon red pepper flakes
- 4 celery stalks thinly sliced
- 12 ounces broccoli slaw 340 g
- 4 garlic cloves minced
- 2 tablespoons minced fresh ginger 30 g
- 4 green onions sliced, whites and greens separated
- 2 tablespoons fresh lime juice 30 ml
- 1/2 cup chopped fresh cilantro 10 g
- 1/2 cup chopped fresh mint or basil 10 g
Instructions
- Heat 1 tablespoon (15 ml) of canola oil in a large skillet or wok over medium-high heat.
- Add the ground chicken, kosher salt, and black pepper. Press the meat into a flat layer with a spatula and let it cook undisturbed for 3 minutes to brown.
- Break the chicken into small pieces. Add the chopped mushrooms, 1 tablespoon (15 ml) of soy sauce, 1 tablespoon (15 ml) of fish sauce, and the red pepper flakes.
- Cook for about 5 minutes, stirring often, until the mushrooms are very soft and the chicken is fully cooked to a safe internal temperature of 165°F (74°C). Transfer the mixture to a bowl.
- Lower the heat to medium. Add the remaining 1 tablespoon (15 ml) of canola oil to the empty skillet.
- Add the sliced celery and cook for 1 minute. Add the broccoli slaw and cook for 3 minutes, stirring frequently, until the vegetables are tender but still crisp.
- Stir in the minced garlic, minced ginger, and the white parts of the sliced green onions. Cook for 1 additional minute until fragrant.
- Return the chicken and mushroom mixture to the skillet. Pour in the remaining 1 tablespoon (15 ml) of soy sauce, 1 tablespoon (15 ml) of fish sauce, and the lime juice. Stir well to combine.
- Remove the skillet from the heat. Stir in the cilantro, mint, and the green parts of the green onions before serving.
