Quick Ground Chicken Stir Fry

Name: Quick Ground Chicken Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 2 tablespoons canola oil, divided; 1 pound ground chicken; 8 ounces cremini mushrooms, very finely chopped; 2 tablespoons fish sauce, divided; 2 tablespoons low sodium soy sauce, divided; 1/2 teaspoon red pepper flakes; 2 stalks celery, thinly sliced (optional); 1 bag broccoli slaw; 2 tablespoons minced garlic; 1 tablespoon minced fresh ginger; 3 green onions, sliced and divided into white/green parts; 2 tablespoons fresh lime juice; 1/2 cup fresh cilantro, chopped; 1/4 cup fresh mint or basil, chopped

This Thai inspired ground chicken stir fry is a fast, veggie packed dinner that makes your weeknights much easier.

By Recipes By Nani· 🌍 Thai· September 22, 2026

recipesbynani.com

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

This stir fry is a regular in my kitchen because it is so incredibly fast. By using ground chicken and pre shredded broccoli slaw, you cut down on all the heavy chopping while still getting a meal that feels fresh and exciting. It has such a lovely, bright flavor from the lime and fresh herbs that it never feels like boring leftover food.

My best tip for this recipe is to let the ground chicken sit undisturbed for the first few minutes in the pan. This helps it get a nice golden sear, which adds a deep savory flavor to the whole dish. You can serve this over rice, in lettuce cups, or even with noodles if you are feeling extra hungry.

🧺 Ingredients

2 tablespoons canola oil, divided
1 pound ground chicken
8 ounces cremini mushrooms, very finely chopped
2 tablespoons fish sauce, divided
2 tablespoons low sodium soy sauce, divided
1/2 teaspoon red pepper flakes
2 stalks celery, thinly sliced (optional)
1 bag broccoli slaw
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
3 green onions, sliced and divided into white/green parts
2 tablespoons fresh lime juice
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint or basil, chopped

👩‍🍳Instructions

1
Heat 1 tablespoon of oil in a large skillet or wok over medium high heat.
2
Add the ground chicken, press it into an even layer, and let it cook undisturbed for 3 minutes to brown nicely.
3
Break the chicken apart with a spoon and stir in the mushrooms, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, and the red pepper flakes. Cook for 5 minutes until the mushrooms are soft, then remove everything from the pan to a bowl.
4
Reduce the heat to medium and add the remaining tablespoon of oil. Stir in the celery and cook for 1 minute.
5
Add the broccoli slaw to the pan and cook for 3 minutes until it is tender but still has a bit of crunch.
6
Stir in the garlic, ginger, and the white parts of the green onions. Cook for 1 minute until fragrant.
7
Return the cooked chicken mixture to the skillet and pour in the lime juice, remaining soy sauce, and remaining fish sauce.
8
Fold in the cilantro, mint or basil, and the green onion tops before serving.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. If you want to keep the veggies crisp, add the fresh herbs right before you serve rather than mixing them in while the dish is still hot in the pan.

#Healthy #High Protein #Quick #Dinner #Gluten Free

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