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Picture of plate with white rice and ground chicken stir fry.

Ground Chicken and Vegetable Stir Fry

Priscilla Lawrence
Full of flavor, nutritious and delicious, this ground chicken and vegetable stir fry is quick to make. Tender ground chicken, mixed with sautéed mushrooms, zucchini, carrots and edamame, all tossed in a delicious soy-based sauce.
5 from 5 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Asian
Servings 4 servings
Calories 328 kcal

Equipment

  • large skillet with high sides with high sides
  • wooden spoon
  • small bowl

Ingredients
  

  • 1 ½ tablespoon avocado oil or any neutral oil
  • 1 pound ground chicken
  • salt to taste
  • black pepper to taste
  • ½ teaspoon onion powder
  • 1 medium zucchini chopped, about 1 cup
  • 8 ounces mushrooms chopped, about 2 cups
  • 1 large carrot cut into matchsticks, about 1 cup
  • ½ cup edamame shelled
  • 2-3 stalks green onions sliced, divided in white and green parts
  • 1 tablespoon sesame seeds more or less to taste

For the Stir Fry Sauce

  • ¼ cup soy sauce reduced-sodium
  • ¼ cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • ½ tablespoon brown sugar packed
  • 3 cloves garlic minced
  • 2 tablespoons fresh lime juice
  • ½ teaspoon ground ginger
  • 1 teaspoon sriracha or more for spicier
  • ½ tablespoon corn starch

Instructions
 

  • Heat 1 tablespoon of neutral oil in large skillet over medium high heat. Once oil is hot, swirl skillet around to evenly coat with oil, then add ground chicken, along with onion powder, pinch of salt and black pepper. Break up chicken with wooden spoon, and cook until brown, stirring often, about 3 to 4 minutes. Once chicken is cooked, scoop it into bowl out of skillet, discarding of any liquid left behind.
    Picture of ground chicken being cooked into skillet.
  • Add the remaining ½ tablespoon of neutral oil to skillet. Then add chopped mushrooms, carrots, zucchini, and white parts of sliced green onions. Add pinch of salt and black pepper, and cook until veggies have softened, about 6 to 7 minutes, stirring often. Reduce heat to medium if needed.
    Picture of raw mushrooms, zucchini and carrots added to skillet to cook.
  • While vegetables are cooking, put stir fry sauce together. In small bowl, whisk together soy sauce, water, rice vinegar, sesame oil, brown sugar, minced garlic, lime juice, ginger sriracha and corn starch until fully incorporated, set aside.
    Image of stir fry sauce in bowl with whisk.
  • Once veggies are cooked, add edamame and stir in.
    Picture of skillet with cooked vegetables and edamame added in.
  • Then add previously cooked chicken into skillet and stir in with veggies.
    Picture of skillet with cooked veggies and cooked chicken together.
  • With heat on medium high, pour stir fry sauce over veggies and chicken. Cook for 2 to 3 minutes, or until sauce has thickened. Then add sesame seeds and green part of green onions, and stir in. Serve warm over rice or side or choice.
    Picture of stir fry in skillet with sauce in it.

Notes

  • To make this recipe gluten free, use gluten free soy sauce or replace it with lite tamari or coconut aminos. 
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 328kcal | Carbohydrates: 13g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 725mg | Potassium: 986mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2711IU | Vitamin C: 16mg | Calcium: 72mg | Iron: 3mg
Keywords entertaining, healthy, one-pot meal
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