This healthy ground chicken stir fry is a super easy weeknight meal you can make in just 15 minutes! With only 5 ingredients, this dinner is quick and simple to make in a skillet on the stove and full of flavor!
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Easy weeknight meals make busy days so much easier! When I can get a recipe cooked in just 15 minutes, it definitely goes to the top of my recipe collection.
Along with this ground chicken stir fry, quick weeknight dinners like this no boil skillet lasagna, walking taco casserole bake, and naan bread pizza are always at the top of my list!
Why You'll Love This Recipe
- Healthy ground chicken stir fry that is dairy free and gluten free
- Lots of ways to customize for your picky eaters! Can be served with rice or over gluten free rice noodles. You can even make it vegetarian by replacing meat with tofu.
- Super quick to make! Frozen veggies and rice get this dinner on the table so fast in just 15 minutes. Even better than 30 minute meals!
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Frozen veggies: Generally you can find stir fry veggies in the freezer section of your local grocery store or Aldi. I do not include the sauce packet that comes with the frozen veggies. Frozen broccoli and peppers also work well.
- Ground chicken: Ground chicken can be found in the meat section of your grocery store. If you can't find ground chicken you can buy chicken breast or thighs and grind them at home using a food processor.
- Frozen fried rice: Trader Joe's carries a frozen fried rice that works really well in this recipe. Alternatively, you can use quinoa or make with noodles or ramen.
- Teriyaki sauce: Soy sauce or hoisin sauce also work well for substitutes.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.
- Spray a skillet with cooking spray and and heat over medium heat. Add chicken and season with asian seasoning. Cook until no longer pink and then remove to a covered dish.
- Add frozen veggies and rice to skillet and stir.
- Cover and simmer on medium for 10 minutes or until veggies are heated through.
- Return meat to skillet and stir. Allow meat to heat back up then serve immediately.
Expert Tips
- Keto version: Substitute cauliflower rice for frozen rice and use keto-friendly teriyaki sauce.
- Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Make Ahead: Great for meal prep to make ahead for up to 3 days of meals.
- Reheating: Reheat leftovers in the microwave for 60 second intervals until heated through.
- Frozen: Veggies and rice may be cooked straight from frozen. You will want to defrost the ground chicken prior to cooking.
Recipe FAQs
Cook ground chicken until it is no longer pink. In this recipe by removing it to a side dish and covering it while you cook the rice and veggies you are able to get all of the juices to go back into the bit to retain the moisture.
This basic stir fry is super simple to make. To jazz it up a bit you can add in mushrooms, pineapple, ginger, peanut butter for a thai kick, chili peppers, garlic, orange zest or juice, cilantro, basil, eggplant or sesame seeds.
Related Recipes
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Ground Chicken Stir Fry
Ingredients
- 1 pound ground chicken
- 2 cups frozen vegetables
- 2 cups frozen rice
- ¼ cup teriyaki sauce
- 1 tablespoon Chinese 5 Spice Seasoning
Instructions
- Spray a skillet with cooking spray and and heat over medium heat. Add chicken and season with asian seasoning. Cook until no longer pink and then remove to a covered dish.
- Add frozen veggies and rice to skillet and stir.
- Cover and simmer on medium for 10 minutes or until veggies are heated through.
- Return meat to skillet and stir. Allow meat to heat back up then serve immediately.
Notes
- Keto version: Substitute cauliflower rice for frozen rice and use keto-friendly teriyaki sauce.
- Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Make Ahead: Great for meal prep to make ahead for up to 3 days of meals.
- Reheating: Reheat leftovers in the microwave for 60 second intervals until heated through.
- Frozen: Veggies and rice may be cooked straight from frozen. You will want to defrost the ground chicken prior to cooking.
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