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Spicy Ground Chicken Stir Fry

This spicy ground chicken stir fry recipe is a quick weeknight meal with a kick! It has a tasty Asian-inspired sauce that's made from scratch along with fresh vegetables.

Prep Time
15 mins
Cook Time
15 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 matchstick cut carrots
  • 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 grated fresh ginger
  • 3 cloves garlic minced
  • 1/2 teaspoon crushed red pepper flakes

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

  • I serve this recipe with rice, but that's totally optional. I typically measure out 1 cup of uncooked rice to serve 4, but feel free to make as much rice as you normally do. Start the rice before the stir fry so that it's ready at the same time. 
  • Nutrition info does NOT include rice.
  • You can also find this recipe in the Salt & Lavender: Everyday Essentials cookbook.

Nutrition Information

Calories 572kcal (29%) Carbohydrates 65g (22%) Protein 32g (64%) Fat 21g (32%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 98mg (33%) Sodium 1085mg (45%) Potassium 1174mg (34%) Fiber 5g (20%) Sugar 12g (24%) Vitamin A 3513IU (70%) Vitamin C 74mg (82%) Calcium 92mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

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.