Description
This Spicy Ground Chicken Stir Fry is a quick and flavorful weeknight meal packed with colorful vegetables, crunchy cashews, and a spicy-sweet Asian-inspired sauce. Ground chicken cooks fast and absorbs the bold flavors of hoisin, sriracha, garlic, and ginger, creating a satisfying dish perfect for a healthy dinner that can be ready in just 35 minutes.
Ingredients
Scale
Protein and Oil
- 2 tablespoons olive oil (divided)
- 1 pound ground chicken
Vegetables
- 1/2 medium onion, sliced
- 6 ounces snow peas
- 1 red bell pepper, sliced
- 2 cups broccoli florets, cut small
- 1/2 cup matchstick cut carrots
Additional Ingredients
- 3/4 cup cashews
- 1/2 cup chicken broth or water
Sauce
- 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: Cut all your vegetables into bite-sized pieces with the broccoli florets cut quite small so everything cooks evenly and quickly once you start.
- Make the sauce: In a medium bowl, whisk together the hoisin sauce, sriracha, soy sauce, chicken broth, vinegar, brown sugar, cornstarch, grated ginger, minced garlic, and crushed red pepper flakes until smooth and set aside.
- Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground chicken and cook for 6-8 minutes, breaking it apart often, until fully cooked and no longer pink. Transfer chicken to a plate and set aside.
- Sauté onion: Add the remaining 1 tablespoon olive oil to the skillet, then add the sliced onion. Cook for about 1 minute until it starts to soften.
- Cook vegetables: If the skillet looks dry, add a small splash more oil. Add snow peas, red bell pepper, broccoli, and carrots. Stir-fry for 3-4 minutes until vegetables are tender-crisp, or cook longer if you prefer softer vegetables.
- Add cashews and combine: Stir in the cashews and the cooked ground chicken. Pour the prepared sauce mixture into the skillet and cook, stirring constantly, until the sauce bubbles and thickens, coating everything evenly, for about 1 minute.
- Serve immediately: Remove from heat and serve your spicy ground chicken stir fry hot for best flavor and texture.
Notes
- For a milder version, reduce or omit the crushed red pepper flakes and sriracha sauce.
- Substitute ground turkey or lean pork for the ground chicken if desired.
- Serve over steamed rice or noodles for a complete meal.
- Chop vegetables uniformly to ensure even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
