This ground chicken stir fry is quick, easy, flavorful, and perfect for meal prep. It has subtle Thai vibes with ground chicken, veggies, and basil. It's the perfect weeknight meal.
Why We Love This Recipe
It's fast and easy: This ground chicken stir fry cooks in less than 30 minutes and requires almost no skills.
It's better on the second day: This stir fry reheats so well in the microwave or on the stovetop. It's perfect for meal prep because it tastes even better on the second day than it does on the first.
It's flavorful: The basil, spices, and sauce all work together to make a truly delicious and easy Thai-inspired weeknight dinner. And best of all, we only used ingredients we regularly have in our pantry.
Ingredient Notes and Substitutions
Ground chicken: If you want to substitute the ground chicken, go for ground turkey. I wouldn't recommend using ground beef or other types of chicken.
Basil: Use fresh basil, not dried.
Fish sauce: Yes, fish sauce smells terrible, but don't skip it! It adds such great flavor to this recipe. You can find it in the Asian aisle of most grocery stores or online.
Soy sauce: If you're gluten free or following a Paleo diet, use coconut aminos or a gluten-free soy sauce.
Sriracha: Sriracha is a hot sauce made from chili peppers. If you don’t have sriracha (or don’t like it), you can substitute your favorite hot sauce or leave it out.
See the recipe card for the full ingredient list and amounts.
Step 1: Add ground chicken, ground ginger, onion powder, garlic powder, chili powder, cumin, and coriander to a large pan over medium heat and cook until the chicken is no longer raw, about 5 minutes.
Step 2: Add green onions, red pepper, green beans, soy sauce, fish sauce, honey, sriracha, garlic, and water to the pan and stir to combine. Cover with a lid and cook for 15 minutes, until the sauce has cooked down slightly and the vegetables are tender.
Step 3: Scoot the contents of the pan to one side and add the eggs to the other side. Cook the eggs, stirring constantly, until lightly scrambled, then mix them in with the other ingredients.
Step 4: Add the basil to the pan and cook until wilted, a minute or two. Then serve immediately—we love ours on top of rice.
- Make this ahead of time for a super easy meal-prep meal. I typically make this on Sunday night and eat it on Tuesday or Wednesday night when I get home from the office.
- Don't skip the seasonings and sauces. They all come together so perfectly. Yes, even the fish sauce.
- Serve this with rice for a full meal. If you're looking for a low-carb option, try our cauliflower fried rice.
Frequently asked questions
Store this stir fry in an air-tight container in the refrigerator for up to 3-4 days. Reheat in a microwave-safe bowl or in a pan on the stove over medium-low heat.
If you don't want to use ground chicken, I'd recommend using ground turkey instead. Ground beef might work, but we haven't tried it.
We love serving this stir fry with rice. When I'm feeling lazy I just use frozen microwavable rice. It would also be great on its own, with cauliflower rice, or with additional steamed veggies.