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.
Servings: 4
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
- 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.
- Add the sauce ingredients to a medium bowl and whisk together.
- 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.
- Add the rest of the oil to the skillet, followed by the onion. Cook it for about a minute.
- 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.
- 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
Calories: 572kcal | Carbohydrates: 65g | Protein: 32g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1085mg | Potassium: 1174mg | Fiber: 5g | Sugar: 12g | Vitamin A: 3513IU | Vitamin C: 74mg | Calcium: 92mg | Iron: 5mg
