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A close-up view of a vibrant ground chicken stir fry with mixed vegetables like broccoli, carrots, and bell peppers in a dark bowl.

Quick Ground Chicken & Broccoli Stir Fry

A super quick and flavorful ground chicken stir fry, packed with tender broccoli florets and crisp bell peppers, all tossed in a savory homemade sauce. This dish is perfect for a healthy and satisfying weeknight meal that comes together in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Weeknight Meal
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Stir Fry Sauce
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tbsp cornstarch
  • 2 tbsp water
For the Stir Fry
  • 1 tbsp olive oil or avocado oil
  • 1 lb ground chicken lean
  • 4 cups broccoli florets small
  • 1/2 medium yellow onion diced
  • 1 medium bell pepper any color, thinly sliced
  • 2 tbsp toasted sesame seeds for garnish, optional
  • 2 green onions sliced, for garnish, optional

Equipment

  • Large skillet or Wok
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

Prepare the Stir Fry Sauce
  1. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey (or maple syrup), sesame oil, grated ginger, and minced garlic. Set aside.
  2. In a separate tiny bowl, whisk together the cornstarch and water to form a smooth slurry. Set aside; this will be used to thicken the sauce.
Cook the Stir Fry
  1. Heat olive oil or avocado oil in a large skillet or wok over medium-high heat. Add the ground chicken and break it apart with a spoon. Cook until the chicken is browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
  2. Add the diced yellow onion, thinly sliced bell pepper, and broccoli florets to the skillet with the cooked chicken. Stir fry for 4-6 minutes, or until the vegetables are crisp-tender.
  3. Give the prepared stir fry sauce a quick whisk again, then pour it evenly over the chicken and vegetables in the skillet. Bring the mixture to a simmer.
  4. Add the cornstarch slurry to the simmering sauce, stirring constantly for 1-2 minutes until the sauce thickens to your desired consistency.
  5. Remove the skillet from heat. Garnish with toasted sesame seeds and sliced green onions, if using.
  6. Serve immediately over steamed rice, quinoa, or noodles for a complete meal.

Notes

For a spicier kick, add 1/2 teaspoon of red pepper flakes to the sauce. Feel free to swap broccoli with other quick-cooking vegetables like snap peas, carrots, or mushrooms. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.