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 ground chicken enchiladas recipe, 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 and dairy-free.
- Customizable!
- Super quick to make in just 15 minutes.
- Simple - Only 5 pantry or freezer ingredients.
- Cheaper than takeout!
- Make in a skillet or cast iron, no need for a wok.
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.
Look for frozen stir-fry veggies in the freezer section of your local grocery store. Discard the sauce packet that comes with the frozen stir fry veggies.
Cabbage, cole slaw mix, frozen broccoli, green beans, and bell peppers also work well.
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.
Ground turkey also works well in this recipe.
Trader Joe's carries frozen fried rice that works really well in this recipe. Alternatively, you can use quinoa or make it with rice noodles or ramen.
Teriyaki sauce, soy sauce, or hoisin sauce provide delicious savory, umami flavor.
Use Asian seasoning, Chinese 5-spice seasoning, or a homemade combination of ginger, sesame seeds, onion powder, red pepper flakes, salt, and garlic powder.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1
Spray a skillet with cooking spray and heat over medium heat. Add chicken and season with Asian seasoning. Cook until no longer pink and then remove to a covered dish.
Step 2
Add frozen veggies and rice to the skillet and stir.
Step 3
Cover and simmer on medium for 10 minutes or until veggies are heated.
Step 4
Return meat to skillet and stir. Stir in teriyaki sauce and heat until meat is heated through.
Expert Tips
- Chop the veggies so that they cook more quickly.
- Keto version: Substitute cauliflower rice for frozen rice and use keto-friendly teriyaki sauce.
- Spicy: To make spicy ground chicken stir fry, add in some Thai chili sauce, sriracha sauce, or crushed red pepper.
- 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.
How to Serve
- It can be served with rice or gluten-free rice noodles. You can even make it vegetarian by replacing meat with tofu.
- Serve in lettuce wraps and drizzle teriyaki sauce over top.
- Top with chopped cashews, peanuts, or toasted almonds for great texture and crunch.
Recipe FAQs
Cook ground chicken until it is no longer pink.
In this recipe, by placing it in 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 recipe is super simple to make with only 5 simple ingredients.
To jazz it up a bit you can add mushrooms, pineapple, ginger, peanut butter for a Thai kick, chili peppers, garlic, orange zest or juice, cilantro, basil, eggplant, or sesame seeds.
The frozen rice used in this ground chicken stir fry is pre-cooked, making it easy to heat up in the skillet.
Using pre-cooked frozen rice is much easier and quicker than using uncooked rice.
No. Frozen vegetables can be added directly to the recipe without defrosting. This helps them to not be soggy and have a bit of crispiness.
Related Recipes
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Quick Ground Chicken Stir Fry with Rice and Frozen Vegetables
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.1 pound ground chicken, 1 tablespoon Chinese 5 Spice Seasoning
- Add frozen veggies and rice to skillet and stir.2 cups frozen vegetables, 2 cups frozen rice
- Cover and simmer on medium for 10 minutes or until veggies are heated through.
- Return meat to skillet and stir. Stir in teriyaki sauce. Allow meat to heat back up then serve immediately.¼ cup teriyaki sauce
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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Abby says
Everyone liked this. I used a bag of stir fry veggies and 2/3 bag of riced cauliflower. Easy and fast.
Lyndsey Piccolino says
so glad you liked it!