Description
This Savory Asian-Style Ground Chicken Stir-Fry is a quick and delicious meal featuring tender ground chicken sautéed with vibrant vegetables and a flavorful blend of soy, fish, oyster, and hoisin sauces. Garnished with fresh cilantro and sesame seeds, it’s served over fragrant jasmine rice for a wholesome and satisfying dinner.
Ingredients
Scale
Protein & Oils
- 1 pound ground chicken
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
Vegetables & Aromatics
- 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 & Seasonings
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes (optional for heat)
Garnish & Serving
- Fresh cilantro, chopped for garnish
- Sesame seeds for garnish
- Cooked jasmine rice, for serving
Instructions
- Heat Oil: Heat the vegetable oil in a large skillet or wok over medium-high heat to prepare for sautéing the ingredients.
- Sauté Onion: Add the diced onion to the skillet and cook for 2-3 minutes until it begins to soften and become translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about one minute until fragrant to build the flavor base.
- Cook Ground Chicken: Add the ground chicken, breaking it apart with a spatula, and cook for 5-7 minutes until fully cooked and no longer pink.
- Prepare Sauce Mixture: In a small bowl, combine soy sauce, fish sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and optional chili flakes to create a savory sauce.
- Combine Sauce and Chicken: Pour the sauce mixture over the cooked chicken in the skillet and stir well to coat the meat evenly.
- Add Vegetables: Incorporate the sliced red bell pepper, snap peas, and mushrooms, cooking an additional 3-4 minutes until vegetables are tender-crisp.
- Finish with Green Onions: Remove the skillet from heat and stir in the chopped green onions for freshness and mild sharpness.
- Serve: Spoon the stir-fry hot over cooked jasmine rice for a complete meal.
- Garnish: Sprinkle fresh cilantro and sesame seeds on top before serving to add color and texture.
Notes
- You can adjust chili flakes based on preferred spice level or omit for a milder dish.
- Ground chicken can be substituted with ground turkey or pork for variation.
- To make it gluten-free, use tamari or a gluten-free soy sauce alternative.
- For added crunch, consider tossing in chopped water chestnuts or roasted cashews.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
