Spicy Ground Chicken Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
572 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
Spicy Ground Chicken Stir Fry
Description
The recipe begins with preparing all ingredients to ensure quick cooking once started. Ground chicken is cooked and browned first, followed by sautéing onions and then adding a colorful vegetable medley of snow peas, red bell pepper, broccoli florets, and matchstick carrots. Cashews are included for a nutty crunch that complements the dish's texture.
A sauce made from chicken broth, hoisin, Sriracha, soy sauce, apple cider vinegar, brown sugar, cornstarch, fresh ginger, minced garlic, and red pepper flakes is whisked together and added to coat the stir fry, thickening slightly as it simmers. This combination balances savory, spicy, sweet, and tangy flavors.
This stir fry is typically served with rice, which should be started before cooking to synchronize timing. The dish offers flexibility in heat and vegetable softness, making it adaptable to personal preferences.
Notes indicate the recipe's appearance in a cookbook and clarify that nutrition info does not cover rice, helping cooks plan accordingly.
Ingredients
- 2 tablespoons olive oil divided
- 1 pound ground chicken
- 1/2 medium onion
- 6 ounces snow peas
- 1 red bell pepper
- 2 cups broccoli florets
- 1/2 cup carrot matchstick cut
- 3/4 cup cashews
Sauce:
- 1/2 cup chicken broth or water
- 3 tablespoons hoisin sauce
- 2 tablespoons Sriracha sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon apple cider vinegar or rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ginger grated fresh
- 3 cloves garlic minced
- 1/2 teaspoon red pepper flakes crushed
Instructions
- Prep your ingredients before you start cooking - once the recipe is started, it goes quite fast. Be sure to cut the veggies into pieces that are bite-size (make sure that the broccoli is cut quite small) so they cook at a similar rate.
- Add the sauce ingredients to a medium bowl and whisk together.
- Add 1 tablespoon of the olive oil and the ground chicken to a large skillet over medium-high heat. Cook the chicken, breaking it up with your spoon as you go along, until it's no longer pink and fully cooked through (about 6-8 minutes), stirring occasionally. Transfer the chicken to a plate or bowl.
- Add the rest of the oil to the skillet, followed by the onion. Cook it for about a minute.
- If the pan is looking dry, add a small splash more oil, then add in the rest of the veggies (peas, peppers, broccoli, carrots) and cook for 3-4 minutes or until they're tender-crisp. If you prefer them to be softer, cook them for a little longer.
- Add the cashews to the skillet as well as the cooked chicken. Pour the sauce into the skillet. Let it bubble until thickened (less than a minute), stirring constantly so everything is coated. Take the stir fry off the heat and serve immediately.
Notes
- Prepare and cut all vegetables into bite-sized pieces before cooking for even cooking.
- Start cooking rice ahead of the stir fry to have both ready simultaneously.
- Adjust vegetables’ cooking time depending on whether a firmer or softer texture is preferred.
- This stir fry can be served without rice if desired.
- Nutrition facts provided exclude rice servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 65g | 22% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 1085mg | 45% |
| Potassium | 1174mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 3513IU | 70% |
| Vitamin C | 74mg | 82% |
| Calcium | 92mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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