Name: 20 Minute Ground Chicken Asian Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb lean ground chicken; 2 cups broccoli florets, chopped small; 1 red bell pepper, thinly sliced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 3 green onions, sliced (whites and greens separated); 3 tbsp low sodium soy sauce; 1 tbsp hoisin sauce or oyster sauce; 1 tbsp brown sugar; 1 tsp toasted sesame oil; 1 tsp cornstarch whisked with 2 tbsp chicken broth; 1 tbsp avocado oil for cooking; Toasted sesame seeds for garnish

20 Minute Ground Chicken Asian Stir Fry (Takeout Garlic Ginger Glaze)

Savory ground chicken crumbles, tender crisp broccoli, and bell peppers tossed in a rich garlic ginger soy glaze ready in just twenty minutes.

By Elena Moretti · Chickeeen Test Kitchen · Updated Sep 28, 2026

Cornstarch Gelatinization for Takeout Gloss

Thin stir fry liquids pool at the bottom of the wok, leaving meat crumbles dry. Whisking cornstarch into soy sauce, brown sugar, and broth suspends starch granules. When poured into a scorching hot skillet (around 200°F), amylopectin starches gelatinize within 30 seconds. The sauce thickens into a glossy, translucent glaze that clings tightly to ground chicken and vegetables.

20 Minute Ground Chicken Asian Stir Fry Ingredients Spotlight

Here is what you need to make this recipe for 20 minute ground chicken asian stir fry:

Ground Chicken: A fast cooking, lean protein that absorbs the rich garlic ginger sauce completely.

Broccoli and Bell Peppers: Colorful fresh vegetables that provide crisp, snappy contrast to the meat.

Garlic and Ginger: Fresh aromatics that bloom in hot oil to create authentic restaurant aroma.

Cornstarch Soy Glaze: Thickens into a rich, glossy sauce that coats every grain of rice.

The Technique

Mastering 20 Minute Ground Chicken Asian Stir Fry comes down to precise temperature control and key technique cues.

1Whisk Garlic Ginger Glaze

In a small bowl, whisk together soy sauce, hoisin sauce, brown sugar, toasted sesame oil, chicken broth, and cornstarch until smooth.

2Brown Ground Chicken

Heat avocado oil in a large skillet or wok over medium high heat. Add ground chicken and white parts of the green onions. Cook for 5 to 6 minutes, breaking into crumbles, until browned and cooked to 165°F. Transfer chicken to a plate.

3Stir Fry Crisp Vegetables

Add broccoli florets and sliced bell pepper to the hot skillet with two tablespoons of water. Cover with lid for 2 minutes to steam. Remove lid, add minced garlic and grated ginger, and toss for 1 minute until fragrant.

4Return Chicken and Glaze

Pour the whisked sauce into the skillet and return the cooked ground chicken. Toss continuously over medium high heat for 1 to 2 minutes until the sauce bubbles and thickens into a glossy glaze.

5Garnish and Serve

Remove from heat. Scatter green onion tops and toasted sesame seeds over the stir fry and serve steaming hot over rice.

Practical notes

Substitutions

Ground pork or turkey can replace chicken. Snap peas, baby corn, or mushrooms can be added to the vegetable mix.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Make ahead

Whisk the stir-fry sauce together up to 5 days in advance and store in a sealed mason jar in the fridge. Chop all vegetables ahead of time.

Reheating

Warm in a hot skillet over medium heat for 2 minutes to restore sauce shine, or microwave for 90 seconds.

20 Minute Ground Chicken Asian Stir Fry (Takeout Garlic Ginger Glaze)

Chickeeen At A Glance: 20 Minute Ground Chicken Asian Stir Fry

Cornstarch Gelatinization for Takeout Gloss

20 Minute Ground Chicken Asian Stir Fry Ingredients Spotlight

What to Serve With 20 Minute Ground Chicken Asian Stir Fry

How to Store and Reheat 20 Minute Ground Chicken Asian Stir Fry

The Technique

Essential Benchmarks for Perfect Poultry

Safe Pull Temp

Resting Time Formula

Salt Ratio & Timing

Crispy Skin Science