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Spicy Ground Chicken Stir Fry
5 from 70 votes

Spicy Ground Chicken Stir Fry

Spicy Ground Chicken Stir Fry combines tender ground chicken, crisp-tender mixed vegetables, and crunchy cashews cooked quickly in a flavorful sauce made with hoisin, sriracha, soy sauce, and garlic. The mix of textures and spicy-sweet sauce makes it suitable for serving over rice to create a satisfying meal with bold notes from fresh ginger and red pepper flakes.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 572 kcal
Course: Main Course
Cuisine: Asian-American Fusion

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

    Cup of Yum
  1. 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.
  2. Add the sauce ingredients to a medium bowl and whisk together.
  3. 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.
  4. Add the rest of the oil to the skillet, followed by the onion. Cook it for about a minute.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 572

% 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.