If you’re after a simple, weeknight-friendly dinner, this Sesame Ground Chicken Stir-Fry is a reliable win. It’s not fussy, it doesn’t require a long list of ingredients, and it comes together in about 30 minutes. The sesame aroma from the oil and seeds is inviting, and the sauce clings to the lean ground chicken and crisp-tender vegetables just right. Here’s a straightforward guide to making this dish, with practical tips to help it shine in your kitchen.

Ingredients for this Sesame Ground Chicken Stir-Fry.

Gather these simple items. You probably have most of them in your pantry or fridge already.

1 lb ground chicken
2 tablespoons soy sauce, divided
1 tablespoon rice vinegar
1 tablespoon honey or brown sugar
1 tablespoon sesame oil
1 tablespoon neutral oil for cooking
2 cloves garlic, minced
1 teaspoon fresh grated ginger
1 cup broccoli florets
1 cup bell pepper, sliced
2 green onions, chopped
1 tablespoon rice wine or water to thin the sauce (optional)
1 tablespoon cornstarch
2 tablespoons sesame seeds, for garnish

Instructions

In a small bowl, whisk together 1 tablespoon soy sauce, rice vinegar, honey, and 1 tablespoon cornstarch with a splash of water until smooth. This will be your quick sauce.
Heat a large skillet or wok over medium-high heat. Add the neutral oil and swirl to coat. Add the ground chicken and cook, breaking it up with a spatula, until it starts to brown and seems opaque in most places, about 4-5 minutes.
Push the chicken to the edges of the pan. In the center, add a touch more oil if the pan looks dry. Add garlic and ginger, cooking for about 30 seconds until fragrant.
Stir in the broccoli and bell pepper. Cook for 2-3 minutes until they just begin to soften but still have some crunch.
Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything. If the sauce seems too thick, splash in a little rice wine or water to loosen it.
Add the remaining 1 tablespoon soy sauce and the chopped green onions. Cook for another 1-2 minutes, letting the sauce thicken and glaze the ingredients.
Turn off the heat. Sprinkle with sesame seeds. Taste and adjust with a pinch of salt or a few more drops of soy sauce if needed.
Serve hot over cooked rice or noodles. Leftovers can be stored in an airtight container for up to 3 days.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

This is a practical, weeknight-friendly recipe. You’ll get dinner on the table quickly, without sacrificing flavor. If you like things a bit crispier, give the vegetables an extra minute at the start, or drizzle a touch more sesame oil for aroma.

Nutritional information

Approximate per serving, assuming 4 servings in total. Values can vary with exact ingredients and portion sizes.

Calories: ~290
Protein: ~22 g
Carbohydrates: ~12 g
Fat: ~16 g
Sodium: ~520 mg

Frequently asked questions

1) Can I swap ground chicken for another protein?

Yes. Ground turkey works nicely, and even crumbled firm tofu or tempeh can be a good alternative for a lighter, plant-based option. If you use beef, you may want to adjust the seasoning a touch since it’s a different flavor balance.

2) How can I make this dish spicier or milder?

For heat, add a pinch of crushed red pepper flakes or a dash of chili oil to the sauce. If you’re sensitive to spice, skip the extra heat and let the sesame and garlic shine. A squeeze of lime at the end can brighten the dish without adding heat.

3) What should I serve with this stir-fry?

Rice is classic—white, brown, or a quick-fix microwave rice works well. Noodles also pair nicely, especially Asian-style wheat or soba. If you want a lower-carb option, servir the stir-fry over a bed of steamed cauliflower rice.