This Asian ground chicken mince stir fry recipe is tasty, healthy and budget-friendly. The best part, it only needs a handful of ingredients, so it’s super easy to make and is ready within 20 minutes. If you’re looking for simple ground chicken recipes, this is a must-try!
In This Post:
- ℹ️ Recipe Overview
- 🛒 Ingredients
- 📷 How To Make
- 💭 Recipe Tips
- 🍚 What To Serve With
- 📝 Go Straight To Full Recipe
Recipe Overview
I love this chicken mince stir-fry (or ground chicken stir-fry for my North American readers) because it’s super easy and has only a few ingredients.
This stir-fry features ground chicken mince, carrots and bell peppers cooked with aromatics, oyster sauce and a little chilli. It’s a little spicy, a little sweet with plenty of savoury goodness in every bite.
The recipe takes about 20 minutes to make (could be even quicker with a little prep ahead of time) and can be served in a variety of ways:
- On top of fluffy white rice, brown rice, quinoa or cauliflower rice.
- Tossed through your favourite noodles like these Hibachi noodles.
- In a delicious wrap with crunchy vegetables.
- Leftovers can be turned into a delicious ramen soup or stir-fried rice dish.
- With a side of stir-fried Asian greens or other vegetables.
This recipe is low-calorie, low-carb and can be made gluten-free with the right oyster sauce brand.
👉 If you’re looking for more quick and easy chicken dinners, make sure to check out my chicken and broccoli stir-fry, baked honey soy chicken wings, Thai baked chicken drumsticks, or this one-pan chicken & veggies skillet.
Ingredients
Here is what you need to make this super simple chicken mince stir-fry:
- Ground chicken – in Australia, it’s pretty easy to get chicken ground-up chicken mince from most supermarkets; you can also ask your butcher or make your own by processing a combination of chicken thighs and some breast meat. This recipe will work equally well with ground turkey, beef or pork.
- Aromatics – garlic and onion are the basic aromatics for this recipe, you can throw in some ginger if you like.
- Vegetables – this is up to you, I am using simple carrot and bell pepper (capsicum) as that’s what I had on hand and what I often have in the fridge. You can throw in some diced broccoli, green beans, zucchini, snow peas, baby corn etc.
- Condiments – oyster sauce is what gives this dish the main flavour, it’s salty and slightly sweet, plus a little chilli paste (or sauce) for some heat. For those interested, this is my absolute favourite brand of Oyster sauce (they also make the best fish sauce in my opinion).
- Optional garnishes: sesame seeds and green onions (scallions) or chives.
How To Make Ground Chicken Stir-Fry
Find the full list of ingredients, nutritional info, and instructions in the recipe card below. Here are some step-by-step pictures to guide you along.
- Step 1. Heat a non-stick skillet with 1 tablespoon of oil on medium heat. Sauté chicken, garlic and onion for 1 minute. Remove chicken and set aside on a plate.
- Step 2. In the same skillet, add 1 tablespoon of oil and sauté carrot and bell pepper for 5 minutes. Until tender.
- Step 3. Return the ground chicken to the skillet. Stir in chili paste and oyster sauce. Allow to cook for 2 minutes until chicken is cooked through.
- Serve with rice. Garnish with green onions or sesame seeds if you have some.
Storage Tips
- This stir fried chicken is great for meal prep and freezing. Divide between containers and cool down completely before storing in the fridge or freezer.
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months. You can freeze the stir-fry with the cooked rice so you can defrost and reheat a complete meal.
What To Serve With Chicken Mince Stir-Fry
I love this dish served one of three ways:
- Over fluffy rice – super simple and delicious; quinoa works well too.
- With noodles – Asian egg noodles or rice noodles tossed through this chicken stir-fry are very delicious; I will often stir through some garlic chilli oil as well.
- For a quick lunch hack, I will often pull out a small portion of this chicken from the freezer and defrost it in a microwave to pimp up some 2-minutes ramen noodles.
- For a low-carb/grain-free version, serve with some cauliflower rice or zucchini noodles.
Full Recipe
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
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Ingredients
- 2 tablespoons vegetable or olive oil divided
- 1 lb. ground chicken (453 g)
- 1 tablespoon minced garlic
- 1 small red onion peeled and chopped
- 1 medium carrot peeled and diced (3.3 oz. | 93 g)
- 1 green bell pepper diced (4.23 oz. | 120 g)
- 1 teaspoon chili paste or Sriracha sauce
- ¼ cup oyster sauce (2.64 oz. | 75 g)
Instructions
- Heat a non-stick skillet with 1 tablespoon of oil on medium heat. Sauté chicken, garlic and onion for 1 minute. Remove chicken and set aside on a plate.
- In the same skillet, add 1 tablespoon of oil and sauté carrot and bell pepper for 5 minutes until tender.
- Bring ground chicken back. Stir in chili paste and oyster sauce. Allow to cook for 2 minutes until chicken is cooked through. Remove from the stove.
- Serve with rice. Garnish with green onions.
Notes
- This stir-fried chicken is great for meal prep and freezing. Divide between containers and cool down completely before storing in the fridge or freezer.
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months. You can freeze the stir-fry with the cooked rice so you can defrost and reheat a complete meal.
This look so, so good! And I know my family would love this. Adding this to my dinner plan for the week. 🙂
Easy to make and delicious! It’s perfect for my weekly meal prep!
I love that this came together so quickly, and that it’s actually good for you, too! I added a little extra broccoli to the mix and everyone loved it.
So yummy! I didn’t have oyster sauce so I used a little Hoisin in its place. It was very good!
What I love best about this recipe is the simplicity and rich flavors. I usually make a similar recipe with ground pork. I have to give it a try with chicken. Thanks for the inspiration and I’m looking forward to making it.