Ginger Sesame Ground Chicken Stir Fry
A quick, flavorful stir-fry with ground chicken, crisp vegetables, and a ginger-sesame sauce.
Equipment
- large high-sided skillet or wok
- Small Bowl
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 2 pounds ground chicken
- 1 tablespoon sesame oil
- 1 red bell pepper roughly chopped
- 1/2 cup shredded carrots
- 1/2 pound broccoli cut into small florets
- 1 red onion roughly chopped
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger (or 1 teaspoon ground ginger)
- 1 teaspoon sriracha optional
- 1 tablespoon cornstarch
- 1 tablespoon water for slurry
- sesame seeds for garnish
- green onion chopped, for garnish
Instructions
- In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, minced ginger (or ground ginger), and sriracha if using.
- In the same bowl, dissolve the cornstarch in 1 tablespoon water to make a slurry, then whisk the slurry into the sauce and set aside.
- Heat a large high-sided skillet or wok over medium-high heat until hot.
- Add the ground chicken to the hot pan and cook, breaking it apart with a spatula, until no longer pink and an internal temperature of 165°F is reached; remove the cooked chicken to a plate and set aside.
- Add the sesame oil to the pan, then add the chopped red bell pepper, shredded carrots, broccoli florets, and chopped red onion; cook, stirring occasionally, for 4–6 minutes until vegetables are tender-crisp.
- Return the cooked ground chicken to the pan, pour in the prepared stir-fry sauce, and toss everything to coat evenly.
- Cook 1–2 minutes more, stirring, until the sauce thickens and coats the chicken and vegetables, then remove from heat.
- Garnish with chopped green onion and sesame seeds, then serve.
Notes
- Use fresh ginger for brighter flavor or ground ginger as noted.
- Adjust sriracha to taste for spiciness.
- Cook chicken to 165°F internal temperature.
- Make the cornstarch slurry just before adding to prevent lumps.