This ground chicken stir fry is a high-protein, easy weeknight dinner that’s full of savory flavor and delicious over cauliflower rice for a satisfying low-carb meal.

This delicious ground chicken stir fry is one of those weeknight dinners that’s so easy, you’ll wonder why you didn’t make it sooner.

It’s healthy, high in protein, and loaded with savory flavor from garlic, ginger, soy sauce, and a touch of sambal.

The most important part of getting this recipe right is using ground chicken that’s 96% lean or lower — anything leaner tends to turn dry and crumbly. The bit of fat left in the pan helps create a silky, flavorful sauce that coats every bite.

We love serving it over cauliflower rice to keep it low in carbs and extra satisfying. It’s a quick, filling, high-protein stir fry that’s perfect for busy weeknights when you want something fresh and homemade.

Ingredient Notes

Ground chicken: Use 96% lean or lower — anything leaner dries out fast. The little bit of fat helps make a flavorful sauce.

Red bell pepper: Adds color, crunch, and a touch of sweetness. Orange or yellow peppers work too.

Yellow onion: Brings natural sweetness and depth. You can sub white onion or shallots if that’s what you have.

Low-sodium Tamari or soy sauce: Use low sodium if you want to control saltiness. Start with 3 tablespoons and add a little more if you like extra sauce.

Sambal oelek: Adds a spicy, garlicky kick without any added sugar.

Fresh ginger and garlic: Fresh is best for bright bold flavor!

Sesame oil: Use toasted sesame oil for rich, nutty flavor. Stir it in at the end so it doesn’t burn.

Preparation Steps

Cook the chicken: Heat a large skillet or wok over medium-high heat. Add a drizzle of avocado oil, then the ground chicken. Lightly season with salt and pepper and cook until browned, breaking it up as it cooks. Do not pour off the fat — it helps create the sauce later. Remove and set aside.

Sauté the veggies: In the same pan, add onion and red pepper. Cook 4 to 5 minutes, stirring occasionally, until tender-crisp. Add garlic and ginger, stirring for 30 seconds until fragrant.

Combine & sauce: Return chicken to the pan. Add soy sauce (start with 3 tablespoons and add more if you like it saucier) and sambal oelek. Toss well and cook 1 to 2 minutes until everything is coated and hot. Drizzle with sesame oil, toss once more, and serve warm.

Expert Tips

• Don’t drain the fat: Ground chicken that’s 96% lean or lower releases just enough fat to help form a flavorful sauce — draining it will make the stir fry dry.
• Add soy sauce gradually: Start with 3 tablespoons and taste before adding the fourth. It’s easy to make it saltier, but hard to go back.
• Adjust the spice: Start with 1.5 teaspoons of sambal oelek for mild heat. For spicier flavor, add 2 teaspoons.
• Finish with sesame oil: Stir it in at the end to tie the whole dish together.
• Serving idea: We love this over cauliflower rice for a low-carb, high-protein meal, but serve with any rice or even eat it as is!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a skillet over medium heat for a few minutes until warmed through, or microwave in 30-second intervals, stirring in between. If it seems a little dry after reheating, add a small splash of soy sauce.

Recipe