Ground Chicken Teriyaki Stir-Fry: A 30-Minute Weeknight Wonder
Ever stared into your fridge, wondering how to turn that pack of ground chicken into something exciting? I’ve been there, and this recipe is my go-to solution.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Difficulty level: Easy
Dietary tags: Dairy-free, can be made gluten-free
Equipment Needed:
• Large skillet or wok
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
Ingredients:
• 1 lb (450g) lean ground chicken
• 2 tbsp (30ml) vegetable oil
• 1 medium onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tbsp (15g) grated fresh ginger
• 2 cups (200g) mixed vegetables (e.g., bell peppers, broccoli, carrots)
• 1/4 cup (60ml) soy sauce (or tamari for gluten-free)
• 2 tbsp (30ml) mirin
• 2 tbsp (25g) brown sugar
• 1 tbsp (15ml) sesame oil
• 2 green onions, thinly sliced
• 1 tbsp (9g) sesame seeds
Method:
1. Heat oil in a large skillet over medium-high heat.
2. Add diced onion and cook for 2-3 minutes until softened.
3. Toss in minced garlic and grated ginger, stirring for 30 seconds until fragrant.
4. Add ground chicken, breaking it up with your spoon. Cook for 5-7 minutes until no longer pink.
5. While chicken cooks, whisk together soy sauce, mirin, brown sugar, and sesame oil in a small bowl.
6. Once chicken is cooked, add mixed vegetables to the skillet. Stir-fry for 3-4 minutes until crisp-tender.
7. Pour in the sauce mixture, stirring to coat everything evenly. Simmer for 2-3 minutes until sauce thickens slightly.
8. Remove from heat. Sprinkle with sliced green onions and sesame seeds.
Crucial Tips:
• Don’t overcook the vegetables – they should still have some bite!
• Taste and adjust seasoning before serving. More soy sauce for salt, brown sugar for sweetness.
• For a spicy kick, add a dollop of chili garlic sauce or sriracha.
Storage:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or a skillet, adding a splash of water if needed.
Scaling:
This recipe easily doubles. Just use a larger pan and increase cooking time slightly.
Common Mistakes:
• Overcooking the ground chicken (it’ll get dry)
• Not prepping ingredients before you start (things move fast!)
• Skimping on the sauce (it’s what makes this dish sing)
Variations:
• Swap ground chicken for turkey or pork – you might enjoy pairing this with our Asian Turkey Lettuce Wraps for another quick dinner idea.
• Use different veggies like snap peas, mushrooms, or water chestnuts. These are also great in our Cauliflower Rice Stir-Fry.
• Make it low-carb by serving over cauliflower rice – try our Perfect Cauliflower Fried Rice.
I’ve made this stir-fry more times than I can count, and it never fails to satisfy. It’s faster than takeout, healthier, and way more budget-friendly. Plus, it’s endlessly customizable – I’ve even thrown in leftover roasted veggies when I’m in a pinch.
Remember, the key to a great stir-fry is having everything prepped before you start cooking. Once that pan hits the heat, things move quickly! But don’t stress – even if your timing’s a bit off, it’ll still taste delicious. That’s the beauty of this forgiving recipe.
So next time you’re staring down that package of ground chicken, give this a whirl. I bet it’ll become your new weeknight go-to, just like it has for me and countless of my readers. If you’re looking for more quick dinner ideas afterwards, check out our Sheet Pan Salmon with Asparagus. Happy cooking!
