Chicken Mince Stir Fry gets dinner on the table in record speed and deliciousness! Skip the line at the take away place, grab the ingredients and have a delicious dinner in. It is Asian inspired with Thai flavours. Quick, easy, satisfying and full of goodness, you will make this one many, many times!
My Salmon Noodle Stir Fry is healthy and loaded with veggies!
In Australia, we call it chicken mince in USA it is ground chicken. So yes, this can be considered a ground chicken stir fry! These are the reasons why you will love this recipe:
- Healthy stir fry loaded with vegetables: we combine protein and vegetables and coat them in a sauce which is full of flavour.
- Quick prep time: once the veggies are sliced and we whisk together the sauce, we simply need to cook the dish.
- Perfect to meal prep: this dish gets cooked in the one pan. You can serve it with cooked rice if you wish. It is perfect to whip up on the weekends and portion out for meals during the week when you may not have the time or desire to cook.
- Freezer friendly: this recipe freezes well. It is great for busy week nights when you want take out style food from your kitchen but don't want to start from scratch.
Top Tip 1: When you are short on time, serve with store bought pre cooked rice, you simply need to heat and it will be ready to eat!
Everything you need for the recipe is shown in the photo below. It is a great visual guide to take shopping. For exact measurements and detailed instructions, scroll to the printable recipe card below.
As you can see the recipe calls for:
- Chicken Mince (Ground Chicken): this cooks quickly and has a multitide of uses. It is budget friendly and lends itself to a wide variety of cuisines. It is also perfect to freeze, so you can grab it out of the freezer when you want a simple night of fuss free cooking.
- Red capsicum and Green Capsicum: these 2 veggies form the basis of the vegetable component of this dish. I like using these as they are readily available, crisp up perfectly in stir frys and take very little effort to prepare. We simply slice them in half, remove the seeds and finely chop them into long (short is ok too) pieces.
- Green onions: we use these as another vegetable component of the dish. We slice them and as one part will take longer to cook than the other, we add the sliced portions at difference stages of the cooking process.
- Oyster Sauce: this has a thick texture and is a great stir fry sauce ingredient. It has a salty taste.
- Soy Sauce: this has a much thinner consistency than the oyster sauce, it is great to bring flavour to the dish.
- Dark Soy Sauce: we use this for flavour as well as rich colour. It is the ingredient that turns the chicken mince from a light white meat into a rich brown, sauce covered meat.
- Peanut Oil: we use some of this in the sauce and some in the pan to cook the garlic and the chicken. It is a popular choice in Asian cooking.
- Sesame Oil: this is a fragrant and aromatic oil. It has a nutty taste and adds richness to the dish.
- Brown Sugar: this is an optional ingredient. If you are trying to be super healthy you can reduce the amount or leave it out. I enjoy using it in the recipe however, as it provides the perfect balance between the salty sauces and the desire to have a sweet and salty stir fry.
- Chinese Cooking Wine: this ingredient will be found in the Asian section of the supermarket. It has a thin consistency and is used to add a unique flavour to the dish. This product has a long expiry date and can be kept in the pantry, so it can be used again and again.
- Garlic: you can use fresh (chopped) or minced. There won't be a great deal of difference in the taste. If you love garlic, go for 3 cloves, if you are not so sure, stick to 2. Use a knife and chopping board to finely dice. There is no need to remove the core, only the harder end bit.
- Salt and Pepper: we use these 2 ingredients to season the chicken mince as we cook it. We only need a little bit of each.
Top Tip 2: For the green onions, we cut the root bit and very tops off. Then we cut the remainder into 4. These bits take different times to cook, see the instructions for more info!
Here are the step by step instructions to make the recipe. I recommend making the sauce and setting it aside to start as then it will be ready as needed to pour over the stir fry.
- Make the sauce and set aside (Photo 1)
- Add oil, garlic and chicken mince to pan (Photo 2)
- Slice green onions and discard ends (Photo 3)
- The chicken mince will be cooked in about 10 mins (Photo 4)
How to Make Stir Fry Chicken Mince
As you can see from the photos above, I use a small glass and mini whisk.
This is a simple way of combining the sauce ingredients.
If you are making the recipe in advance, ensure you use a jar or glass that has a lid so it will stay fresh for longer.
- Cook the vegetables for 2- 3 mins (Photo 5)
- Pour the sauce over the chicken and veggie mixture (Photo 6)
- Add remaining vegetables (Photo 7)
- Cook till heated through and green onions wilted (Photo 8)
The vegetables will cook quickly.
The goal is to heat them and stir so they have enough bite and texture in them to make them 'crunchy'. We don't want mushy veggies!
You will see the effect that the dark soy sauce has when you start to stir the sauce into the chicken vegetable mixture. It turns the white poultry into a salty brown colour that could easily be mistaken for pork or beef mince (have I mentioned you could sub either of those in to the equivalent amount, turkey mince works too!).
You will see that there is enough sauce that you can spoon the leftovers or drizzle it over the portions to serve.
What Veggies go with Ground Chicken
For the vegetables, I am using red and green capsicum and green onions. You can however, switch in your favourites. The best vegetables to use are ones which you can finely chop and cook quickly. Try carrot, mushrooms, zucchini and or snowpeas.
Once the veggies are cooked (they will be shiny and a little wet looking), we can pour the sauce over and then add the remaining green onions.
As this part of the onion is light and thin (the green bits), they only takes minutes to cook.
Watch them wilt under the heat, give them a stir and we will soon be ready to eat the stir fry!
As you can see from the photo above, I am serving the stir fry with Jasmine rice.
The best thing about this is you can purchase pre cooked rice so you simply need to heat and eat (work or busy school nights!)
This saves you time as one component of the dish is done and you only need to prep and cook the rest.
Substitutions and Variations
As always, you guys know I like to give you a couple of options so you have a few choices if you want to switch it in and out different ingredients. Try:
- Using zucchini and broccoli instead of capsicum.
- Sub in honey for the brown sugar.
- Serve with noodles instead of rice.
- Use brown rice instead of Jasmine or Basmati.
- Add some fresh chilli when adding the vegetables.
- Sprinkle sesame seeds over to serve.
How to Guide
How to store
Store the leftovers in an air tight container in the fridge. They will last 3 days.
How to freeze
To freeze the leftovers, let them cool after cooking.
Then portion into sealed containers.
Remove from the freezer and let defrost prior to reheating.
How to reheat
Reheat by using the microwave to make a quick meal prepped dinner.
Alternatively add the left overs back to a fry pan and reheat on the stove until warmed through!
To serve with rice or not, that is one of the questions of this dish!
On its own, it is a high protein, low carb recipe.
When you add cooked rice or noodles it increases the carbohydrate component.
Depending on your preferences, you can serve it as is or with cooked rice or noodles.
Here are my top tips and tricks so you get the recipe right from the 1st time and every other time you make it!
- Have all of the ingredients prepped and ready. Stir Frys cook quickly, and we simply add the ingredients and let the wok or pan do its thing.
- Let the oil heat in the pan for a little bit before adding the chopped garlic, chicken mince, salt and pepper.
- Use a utensil to break up the mince so that there is no clumps of it. These tend to be pink on the inside and brown on the outside.
- Don't let any of the ingredients sit in the pan for long before stirring. The idea of stir frys is to keep the heat high, the ingredients moving and as such the results are that it cooks quickly!
- If meal prepping and freezing in batches, ensure the dish has cooled prior to placing in the freezer.
🤓 Frequently Asked Questions
Can you use chicken mince in a stir-fry?
Yes, chicken mince is perfect to use in stir frys.
It is budget friendly and lends itself to being mixed with a wide variety of sauce combinations.
How do you make stir-fry with ground chicken?
Firstly, we heat the oil in a pan before adding the garlic and ground chicken which we season with salt and pepper.
Once that is cooked, we add the vegetables, cook those and pour the sauce over the stir fry.
Then we simply allow the dish to be heated through before portioning and serving with rice or noodles.
What all can be made from chicken mince?
Chicken mince is very versatile and can be used in the following manner:
- Chicken Sausage Rolls
- Stir Frys
- Chicken burgers
- Mexican Foods, like Tacos or Burritoes
Is minced chicken healthy?
Chicken mince is a high protein, low fat choice.
It can be combined with vegetables for a super healthy dish that is loaded with protein and nutrition.
What can replace oyster sauce?
You can switch out the Oyster Sauce and in with Hoisin Sauce to the equivalent amount.
😍 More Take Out Style Recipes
If you love home cooking, but want the flavours of your local take out joint, you might like to enjoy more of the following recipes:
- Oven Chicken Kabobs
- Pork with Asparagus in Oyster Sauce
- Air Fryer Chicken Burger
- Hungover Noodles
- Air Fryer Roast Chicken
- Asian Chicken Pizza
- Pork Mince Pasta
- Sweet Chilli Chicken Thighs
- Air Fryer Chicken Skewers
Or find more inspiration in my Homemade Takeout recipes collection.
I would love to hear your feedback below, please let me know if you make the recipe!
Wok on my friends!
Chicken Mince Stir Fry
- 1 Fry pan
- 1 Wooden spoon
- 1 Small jug
- 1 Mini whisk
- 2 tbs peanut oil Note 1
- 2-3 garlic cloves finely chopped
- 500g/1 lb chicken mince (ground chicken)
- ¼ teaspoon salt
- ½ teaspoon cracked black pepper
- 1 red capsicum seeds removed, cut into long thin strips
- 1 green capsicum seeds removed, cut into long thin strips
- 10 green onions both ends trimmed, lenghts cut into ¼'s Note 2
- 2 cups cooked jasmine rice optional, to serve
Chicken Mince Stir Fry Sauce
- ½ cup oyster sauce Note 2
- 1 tablespoon brown sugar optional, Note 3
- 2 tablespoon Chinese cooking wine Note 4
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- Make Sauce: In a small jug, combine stir fry sauce ingredients and use a mini whisk to stir till consistently mixed. Set aside.
- Cook Garlic and Chicken Mince: Heat 2 tbs peanut oil in a large fry pan over a medium heat, add chopped garlic, chicken mince, salt and pepper, cook till browned.
- Cook Vegetables: Add chopped capsicums and green onions (white part) and cook for 2- 3 minutes.
- Add Sauce: Pour stir fry sauce over chicken and vegetable mixture, add remaining green onions (green part) stir and cook for 2-3 minutes to warm sauce and wilt onions.
- Make Rice: Cook rice according to packet instructions.
- Serve: Portion rice into bowls, top with chicken stir fry, drizzle with leftover sauce and enjoy!
- Note 1 You will see the peanut oil in the photo and listed in the recipe twice. This is because we need it both in the stir fry sauce and to cook the garlic and chicken mince in the pan.
- Note 2 You can use the equivalent amount of Hoisin Sauce instead of Oyster if you prefer/that is the one you already have in the pantry.
- Note 3 Some reader's will find this too much sugar if they are after a super healthy stir fry recipe. In which case, reduce this to 1 teaspoon of brown sugar or omit entirely. If omitting use the equivalent measure of water instead of sugar in the recipe. This will balance the sweet/saltiness of the recipe.
- Note 4 This will be with the Asian foods in the supermarket. It is sold in a tall bottle and has a long shelf life. It has a unique flavour and is excellent to use in stir frys or other Asian recipes.