This Sesame Ground Chicken Stir Fry is a fast, no-fuss dinner with juicy ground chicken, vegetables and a delicious sesame sauce. It comes together in under 30 minutes and tastes great over rice or noodles.

And for another delicious fakeaway dinner, try my sweet chilli chicken or ground pork stir fry next!

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This sesame ground chicken is one of my favorite quick and easy meals to throw together when I'm not really in the mood for cooking, but still want something tasty that helps me hit my protein goals for the day.

It's sort of a stir-fry, since it has a mix of vegetables like red peppers and shiitake mushrooms, but it's not too saucy. That makes it perfect for serving over a bowl of freshly boiled rice or simply in some lettuce wraps.

Why you'll love this ground chicken stir fry

It's high in protein, great for hitting those macros.
It sneaks in some veggies without feeling like "heath food."
Leftovers taste even better the next day, just perfect for a fuss-free lunch or meal prep.

What you'll need

Neutral oil - Canola, avocado or sunflower oil all work here. A neutral oil is best because you want it to let the garlic, ginger and sesame flavors shine.

Garlic & ginger - Fresh is best for both. I grate them finely using a microplaner.

Red bell pepper - Adds sweetness and a bit of crunch. Any color pepper will do, but red gives the nicest contrast.

Shiitake mushrooms - These earthy and meaty mushrooms make the stir fry more satisfying. If you can't find shiitake, regular mushrooms are fine too.

Ground chicken - I typically use ground chicken breast, which is lean but still juicy. Plus, it soaks up the sauce beautifully.

Soy sauce - Go for low-sodium so you can better control the saltiness.

Lime - Both the zest and juice for a bright pop of flavor.

Toasted sesame oil - The finishing touch that makes the dish taste "sesame."

Maple syrup - A little sweetness to round out the sauce. Honey would also work.

Chili garlic sauce - I use just a bit of sambal oelek for a touch of heat. Use more if you like it spicy.

Sesame seeds - Toasted for flavor and a nice bit of crunch on top.

Pro tip

Cook the chicken in a single layer and let it sit for a minute before stirring. This helps it brown properly instead of steaming, which gives the stir fry more flavor.

How to make sesame ground chicken

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the oil in a large skillet, then cook the garlic and ginger for about 30 seconds until fragrant.

Add the bell pepper and mushrooms and sauté for 3 to 4 minutes until just starting to soften.

ground chicken stir fry making instructions

Stir in the ground chicken and cook for 5 to 6 minutes, breaking it up with a spatula, until no longer pink. Season lightly with salt and pepper.

Pour in the soy sauce, rice vinegar, lime, sesame oil, maple syrup and chili garlic sauce. Cook for 2 to 3 minutes until the sauce thickens and coats everything, then finish with sesame seeds and green onions.

Substitutions and variations

This recipe also works well with ground turkey or even ground pork if that's what you have on hand.
If you don't have chili garlic sauce, use some sriracha or crushed red pepper flakes for heat.
Other veggies that work well here include broccoli, shredded carrots or snap peas.
And if you're after a saucier stir fry next, my teriyaki chicken stir fry has a sticky homemade glaze that thickens right in the pan.
For ground chicken in a noodle bowl instead of over rice, my spicy peanut chicken noodles is the one to try!

Tips for success

A large skillet or wok works best so the chicken and veggies have space to cook without steaming.
If your mushrooms release a lot of liquid, just keep cooking until it evaporates to prevent the stir fry from turning watery.
For a thicker sauce that clings even more, you can mix 1 teaspoon cornstarch with 1 tablespoon water and stir it in with the sauce.

What to serve with sesame ground chicken

This stir fry with ground chicken is great over steamed jasmine or basmati rice, but brown rice works too if you want extra fiber.
For noodles, try rice noodles, Udon or soba.
On the side, simple steamed greens like bok choy or broccoli are perfect, or just add a quick kachumber salad for something fresh and crunchy.

Leftovers and storage

Leftovers keep well in an airtight container in the fridge for up to 3 days.
To reheat, warm in a skillet over medium heat with a splash of water until heated through. This way, the chicken stays juicy and the sauce loosens back up nicely.
This recipe also freezes well. Store in portions for up to 2 months and thaw overnight in the fridge before reheating.

More easy Asian-inspired recipes

If you've tried this sesame ground chicken stir fry recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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