Ground Chicken Stir Fry (Made with Frozen Vegetables)

Ground Chicken Stir Fry (Made with Frozen Vegetables)

This Asian-inspired ground chicken stir fry is a healthy and super easy recipe. It’s made with frozen vegetables and without soy sauce or cornstarch. Although, you can use these things if you’re not sensitive to them (and not doing AIP). It makes for a simple, fast option on busy nights. Plus, it can be prepped ahead of time and/or frozen. 

This recipe was a huge hit with my family and it only takes about 20 minutes to make. It’s AIP, Paleo, gluten-free, grain-free, dairy-free, and full of flavor.

If you’re wanting more chicken recipe ideas, check out my AIP Chicken Recipes post which has over 130 recipes.

If you’re looking for an air fryer recipe, you may want to take a look at my Air Fryer Teriyaki Chicken recipe.

**Just a quick heads up- this post contains affiliate links which means if you click on them and buy something,  I will earn a small commission (at no additional cost to you) to help continue maintaining this site. 

Plate of ground chicken stir fry on a towel with chopsticks.

Why You’ll Love This Ground Chicken Stir Fry Recipe

  • It’s made with ground chicken so you don’t have to cut any meat before cooking- time saver!
  • It’s made with frozen vegetables so you don’t have to prep any veggies- time saver!
  • The sauce is very easy and delicious. 
  • It has no soy sauce or cornstarch although you can use these if you prefer. 
  • It’s kid-approved. My kids love this dish!
  • It’s ready in 20 minutes.
  • You can make it ahead of time and/or freeze it.
  • It’s relatively healthy and checks a lot of dietary restriction boxes

Ingredients

Ingredients for ground chicken stir fry.
  • Coconut Oil-  I use coconut oil in this recipe because we're cooking at a high temperature. Coconut oil has a relatively high smoke point so it works well. However, if you're sensitive to coconut or don't have coconut oil, you can use something else. Some other good choices would be avocado oil, lard, or tallow. If you don't have any of these, just use whatever oil you have (as long as it meets your dietary restrictions).
  • Ground Chicken- You can also use ground turkey, pork, or even ground beef. 
  • Frozen Stir Fry Vegetables- Choose a mix of veggies that you like and that meet your dietary needs/restrictions. 

If you’re doing strict AIP, it’s unlikely that you’ll find a compliant stir-fry mix because they usually have green beans, peppers, and/or baby corn. This isn’t a problem though. Just choose 2-3 small bags of frozen vegetables to mix together.

Some good choices would include broccoli, cauliflower, asparagus, carrots, onions, brussels sprouts, mushrooms, etc. 

AIP Asian Stir Fry Sauce

  • Coconut Aminos- The coconut aminos allow us to make an awesome stir fry sauce without soy sauce. This keeps it soy-free and AIP/paleo compliant. However, if you’re not sensitive to soy, you can use soy sauce. Since soy sauce is a bit different than coconut aminos, I’d recommend using 1 1/2 tbsp soy sauce +2 tbsp honey in place of the ¼ cup of coconut aminos.
  • Orange Juice- Use 100% juice. This could be freshly squeezed or store-bought.
  • Honey - Alternatively, you could use maple syrup.
  • Fresh Ginger- If possible, I’d use fresh ginger for the best flavor. However, you could use ground ginger instead if needed. Sub in ⅛ to ¼ tsp ground ginger in place of the 2 tsp fresh ginger. 
  • Garlic Powder - You could use fresh if you prefer. Add in 3 minced garlic cloves in place of the 1 tsp garlic powder.
  • Arrowroot Starch- You can also use tapioca flour or cornstarch (for non-Paleo/AIP) in equal amounts.

Chicken Stir Fry Instructions

Bowl of stir fry sauce being stirred.
Step 1: Make the stir fry sauce.
Ground chicken in a metal pan with a spatula.
Step 2: Cook the ground chicken. Remove from the pan.
Stir fry vegetables in a pan cooking.
Step 3: Cook the frozen veggies. 
Cooked ground chicken on top of stir fry vegetables in a large metal pan.
Step 4:Add the ground chicken back to the pan with the veggies.
Stir fry sauce on top of ground chicken and vegetables in a pan.
Step 5: Add the sauce well to the pan and mix them together. Cook for just 1-2 more minutes longer to heat it through. Remove from heat and serve.
Plate of ground chicken stir fry on a towel with chopsticks.
Step 6: Serve over cauliflower rice or glass noodles.

How To Make The Perfect Stir Fry With Frozen Vegetables

  • Prep the Sauce Before You Begin Cooking

Cooking goes pretty quickly, so it’s easiest to have the sauce mixed up and ready to go before you turn on the stove. 

  • Make Sure the Pan is Nice and Hot

Make sure the pan has time to get nice and hot before you add the frozen vegetables. This helps them to cook quickly and prevents them from getting soggy. 

  • Use an Oil With a High Smoke Point

Since stir fry should be cooked quickly and at a relatively high temperature, it’s important to use an oil that can tolerate the heat. I chose coconut oil but you can also use things like lard, tallow, or avocado oil. 

  • Cook the Meat Separate from the Veggies

In this recipe, you’ll cook the chicken first then remove it from the pan. Next, you’ll cook the veggies, then add the chicken back to the pan with the sauce. This allows for plenty of hot cooking surface to cook the food quickly and keep the veggies from getting soggy.

Best Type of Pan for Stir Fry

The ideal type of pan to use for a stir fry is a wok. If you don’t have a wok, a cast-iron skillet or frying pan is the next best option. I don’t have a wok or cast-iron skillet, so I just used a large frying pan. 

Woks and skillets function similarly to frying pans but woks and skillets cook things slightly faster.

The cooking times for this recipe are made as if you’re using a frying pan. If you use a wok or iron skillet, just be aware that your cook times may be a little shorter. 

Plate of ground chicken stir fry on a towel with chopsticks.

Tips/Notes

  • Consider Doubling the Sauce Recipe- The amount of sauce in this recipe is just enough to lightly coat everything. If you like a very saucy stir fry, consider doubling the sauce portion of the recipe.
  • Consider Doubling the Recipe for Family Meals- This recipe makes about 4 1-cup servings. If you serve it with cauliflower rice or something else to bulk up the meal, it’s enough for 4 people to have a comfortable meal. However, if anyone wants seconds, there will likely not be any. At my house, that’s a problem, so I double up on the recipe for our family of 4.

How to Serve This Meal

This stir fry is great served over steamed cauliflower rice or sweet potato glass noodles. 

Variations

  • Use Other Meats- Ground pork, turkey, beef or even non-ground meats. Fish is an option as well.
  • Change up the Vegetable Variety- As mentioned above, you can go with a stir-fry mix or make your own blend. Just choose a few different kinds of frozen veggies and mix them together.
  • Use Fresh Veggies Instead of Frozen- This is a little more work but you can use fresh vegetables if you prefer. Just be sure to cut them a similar size. Also, keep in mind that you'll likely need to cook them at a slightly lower temperature (medium-high rather than high) and for longer than the cooked veggies.

Storage

This meal will stay fresh in an air-tight container in the fridge for up to 5 days. It will stay good in the freezer for at least 3 months. See below for thawing and reheating instructions.

Meal Prep- HOW TO FREEZE STIR FRY

This is a great meal for meal prep. The veggies are already frozen so that just leaves the sauce and chicken to prep. There are actually two ways you could do it:

Make Stir Fry Kits and Combine later

OR

Cook the Whole Recipe and Freeze

 

For Stir Fry Kits:

Store everything separately until ready to heat. 

  1. Cook the ground chicken. Spread it out on a parchment paper-lined baking sheet to allow some separation between the pieces. Freeze it for at least an hour. 
  2. Put the frozen ground chicken pieces in an airtight container or large zip lock bag. 
  3. Make the sauce by mixing the sauce ingredients together and then freeze it in an airtight container or zip lock bag. 
  4. The veggies are, of course, already frozen so there’s nothing to do with them. 
  5. Store everything in “kits” so all the recipe components are in one place and easy to pull out of the freezer and use.
  6. To Thaw and Reheat- Just thaw the chicken and sauce out in the fridge or microwave. *Do not thaw the frozen veggies. You’ll cook the veggies according to the instructions in this recipe, then just add in the cooked chicken and the sauce to heat them through. This will take maybe 5-10 minutes to make if everything is prepped.

To Make the Whole Meal and Freeze

You can completely cook this whole meal in large batches and then store them in the freezer. Be sure to store them in tightly-sealed freezer-safe containers. Thaw in the fridge or microwave and reheat the meal on the stove or in the microwave.

For more meal planning ideas, you can check out my 7 Day AIP Meal Plan for Busy People.

Plate of ground chicken stir fry on a towel with chopsticks.

Conclusion

I hope you love this recipe. If you tried it, leave a comment below and let me know what you thought. What are some ingredient combinations you like to see in stir fry dishes? I’d love to hear your ideas!

Don’t forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes and Food Courage happenings!

*This recipe has changed. If you liked the old version, you can find it here.

Plate of ground chicken stir fry on a towel with chopsticks.

Ground Chicken Stir Fry No Soy Sauce

Arika | FoodCourage
This quick and easy ground chicken stir fry is made with frozen veggies and a tasty orange ginger stir fry sauce. It's AIP, Paleo, gluten-free, dairy-free, etc. and it can be made with or without soy sauce.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Asian, Chinese
Servings 4 servings
Calories 336 kcal

Equipment

Ingredients
  

  • 2 tbsp coconut oil divided, or oil of choice
  • 1 pound ground chicken
  • 14 oz bag frozen stir fry vegetables about 3 1/2 cups, see notes for AIP option

Stir Fry Sauce

  • 1/4 cup coconut aminos (or 1 1/2 tbsp soy sauce +2 tbsp honey for non-AIP/Paleo)
  • 1 1/2 tbsp orange juice (use 100% juice)
  • 1 1/2 tbsp honey or maple syrup
  • 2 tsp fresh ginger peeled and grated, or 1/8 -1/4 tsp ground ginger
  • 1 tsp garlic powder or 3 minced cloves
  • 1 tbsp arrowroot starch or tapioca flour or cornstarch (for non-Paleo/AIP)

Instructions
 

  • Make the stir fry sauce by combining all the sauce ingredients in a small bowl. Set aside.
  • Heat about 1 tbsp of oil in a wok or stainless steel pan over medium-high heat. Add the ground chicken, break it up in the pan, and cook it until no longer pink. Remove it from the pan, put it in a bowl, and set it aside.
  • In the same pan, heat 1 tbsp of oil over high heat and allow it to get nice and hot. Add the frozen stir fry veggies to the pan and cook for 3-5 minutes or until heated through.
  • Reduce the heat to medium-high. Add the ground chicken back to the pan. Add the sauce in as well. Mix them together. Continue cooking for just 1-2 more minutes then remove it from the heat. Serve over cauliflower rice, sweet potato glass noodles, or side of choice.

Video

Notes

For AIP- If you can't find stir fry veggies that include all AIP compliant veggies, choose 2-3 separate small bags of compliant veggies and mix them together in the skillet- some examples would be broccoli, cauliflower, carrots, asparagus, brussels sprouts, mushrooms, onion (or use fresh diced onions). 
If you’re not sensitive to soy, you can use soy sauce. Since soy sauce is a bit different than coconut aminos, I’d recommend using  1 1/2 tbsp soy sauce +2 tbsp honey in place of the ¼ cup of coconut aminos
The cooking times for this recipe are made as if you’re using a frying pan so if you use a wok or iron skillet, just be aware that your cook times may be a little shorter. 
Store in the fridge in an airtight container (preferably glass) for up to 5 days. 

Nutrition

Nutrition Facts
Ground Chicken Stir Fry No Soy Sauce
Serving Size
 
1 cup
Amount per Serving
Calories
336
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
98
mg
33
%
Sodium
 
455
mg
20
%
Potassium
 
832
mg
24
%
Carbohydrates
 
26
g
9
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
23
g
46
%
Vitamin A
 
5051
IU
101
%
Vitamin C
 
14
mg
17
%
Calcium
 
34
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Asian food, chicken, Chinese food, frozen vegetables, ground chicken, stir fry
Did you make this recipe?Mention @foodcourage or tag #foodcourage on Instagram!
Ground Chicken Stir Fry (Made with Frozen Vegetables)


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