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Easy Asian-Inspired Ground Chicken Sesame Stir Fry

Easy Asian-Inspired Ground Chicken Sesame Stir Fry

Are you constantly on the hunt for scrumptious, wholesome meals that can be whipped up in a jiffy on hectic weeknights? Are you obsessed with salty, savory asian food? This Easy Asian-Inspired Ground Chicken Stir Fry with Rice Noodles is not only a delightful explosion of flavors and textures but also a nutritious choice that will have your whole family eagerly waiting for dinnertime. (All 5 of my kids, from teens to toddlers, LOVE this dish). Made with simple ingredients, this recipe is highly adaptable to suit your taste buds and preferences, giving you the opportunity to unleash your creativity in the kitchen.

What sets this dish apart is its incredible versatility, making it a fantastic meal prep option (my kids eat it for lunches the follow day!) You can easily swap out the ground chicken for other proteins or mix and match your favorite non-starchy vegetables to keep things fresh and interesting. The delectable sauce, created from a blend of hoisin, soy sauce, brown sugar, and fish sauce, brings everything together in a harmonious symphony of flavors. The substitution options are limitless, including cauliflower rice, brown rice, green onions, and more!

Ingredients for Asian Inspired Ground Chicken Sesame Stir Fry

Ground Chicken: Ground chicken is a lean and versatile protein that can be used in various dishes, from stir-fries to burgers. Its delicate flavor makes it a great option for absorbing the rich flavors of sauces and spices. You could use nearly any meat in this dish, including ground pork, ground turkey, chicken breast, etc. I happen to really love ground chicken for this particular dish though, so give it a try!

Basil (or Thai Basil): Basil is a fragrant, aromatic herb that adds a fresh, slightly sweet flavor to dishes. Thai basil, with its distinct anise-like notes, is commonly used in Asian cuisine, adding an extra layer of complexity to stir-fries and curries. If you haven’t used it before… prepare to be AMAZED. Hint: use A LOT. It cooks down to almost nothing (just like spinach), and I am not sure you could ever put too much basil in a dish like this.

Bell Peppers: Bell peppers are packed with vitamins and antioxidants, making them a nutritious and colorful addition to any dish. I add them several meals a week because they are so very versatile, yummy, and nutritious.

Yellow Onion: Yellow onions are a kitchen staple, providing a robust, savory flavor foundation to various recipes. They are my favorite type of onion because when they are cooked, they become tender and slightly sweet, enhancing the overall taste of dishes like stir-fries, soups, and stews.

Baby Bok Choy: Baby bok choy is a tender, mildly flavored Chinese cabbage that adds a delightful crunch to dishes. Rich in vitamins and minerals, it’s a popular ingredient in Asian cuisine, often used in stir-fries and soups. You could also use broccolini (my #1 favorite vegetable in the whole wide world), or napa cabbage in place of the bok choy.

Brown Sugar: Brown sugar has a distinct rich flavor and moist texture that is PERFECT for this dish. It’s commonly used in sauces and marinades to add a touch of sweetness and depth to savory dishes, and this dish is no exception. If you don’t have brown sugar on hand though, regular white sugar or honey can do the trick.

Garlic: It’s not just for protection against vampires, though that is a very important, indisputable feature. Garlic is a potent, aromatic ingredient that infuses dishes with a robust, savory flavor. I am a firm believer that you cannot possibly overdo garlic, so add as much as your heart desires, plus 5 extra cloves.

Soy Sauce: Soy sauce is a salty, umami-rich condiment made from fermented soybeans and wheat. It’s a staple in Asian cuisine, used to season and enhance the flavor of various dishes, from stir-fries to marinades.

Fish Sauce: Fish sauce is a pungent, savory condiment made from fermented fish and salt. It adds a deep, umami flavor to dishes and is commonly used in Southeast Asian cuisine to balance and intensify flavors. It adds a nice depth to this dish. You could also use oyster sauce as a substitute.

Green Onions: Green onions, also known as scallions, are a mild and versatile allium with a delicate onion flavor. They’re often used as a garnish or added to dishes for a subtle, fresh taste and a pop of bright green color. I like adding this at the end to garnish the dish, but I didn’t have them on hand when making this recipe.

Chili Oil: Chili oil is a spicy condiment made from infusing oil with dried chili peppers, providing a flavorful heat to dishes. It adds a punch of spice! Since my family doesn’t like spicy food, I just add chili oil to my dish at the end.

Sesame Oil: Sesame oil is a fragrant oil derived from sesame seeds, boasting a nutty, toasty flavor. It’s my favorite flavor in the whole food world. Ever since diving into the world of Korean cuisine, I fell in love with soy, and I add to nearly every savory dish I make. Even beef stew. I am not even kidding. It’s so good!

Avocado Oil: Avocado oil is a healthy, high smoke-point cooking oil made from pressed avocados. Its mild flavor and high heat tolerance make it a versatile choice for sautéing, frying, and roasting in various recipes. I use it for 95% of my cooking, especially after learning about why seed oils are so bad for you.

Hoisin Sauce: Hoisin sauce is a thick, sweet, and savory condiment made from soybeans, sugar, and spices. I first experienced it when I fell in love with Pho, a vietnamese soup. In this dish it does double duty as a thickening agent for the sauce.

Rice Noodles: Rice noodles are a type of gluten-free noodle made from rice flour and water. I use the linguine-sized ones so they can soak up more of the sauce and deliver more flavor with each bite. You could also substitute rice, brown rice, or cauliflower rice in place of the rice noodles.

Fresh Ginger (Optional): I didn’t have any on hand tonight so I didn’t include it here, but often when I make this delicious healthy stir fry (or any stir fry, really), I add fresh ginger – either the paste or I take a couple minutes to peel it and mince it myself.

ingredients for ground chicken stir fry sesame

How To Make Asian-Inspired Ground Chicken Sesame Stir Fry

Here are the steps to make this delicious sauce and stir fry – perfect for a weeknight dinner!

Prepare the stir fry sauce:

Add the following ingredients to a mason jar or other container, shake vigorously to mix and set aside until the rest of the meal is finished cooking:

  • 1/3 cup of soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp fish sauce
  • 1/2 cup brown sugar
  • 1 tbsp garlic (minced or paste)
  • 3 tbsp rice wine vinegar
  • 3 tbsp hoisin sauce

Instructions for the ground chicken stir fry:

  1. Start a pot of water and bring to a boil
  2. Add rice noodles and cook according to package directions (my linguine noodles needed to cook for about 5-7 minutes).
  3. Strain noodles, rinse with cool water, and set aside.
  4. Add oil to a large skillet over medium-high heat. I used avocado oil but coconut oil would be good too.
  5. Add thinly sliced bell peppers (I used orange, yellow and red bell pepper) and diced onions to the pan. Cook until browned.
  6. Add baby bok choy to the pan and cook for 1-2 minutes or until the cabbage is wilted.
  7. Add minced garlic, continue cooking until garlic has softened slightly.
  8. In another pan, cook ground chicken over medium high heat, breaking into small pieces as it cooks, until there is no pink left in the meat.
  9. Add the vegetables to the pan with the cooked ground chicken and stir.
  10. Add basil to the pan, cook over low heat for 3 minutes, until basil is wilted.
  11. Pour some of the sauce you prepared earlier over the meat and veggie mixture and stir to incorporate.
  12. Pour the rest of the sauce over the noodles and toss to coat thoroughly.
  13. Mix noodles, meat and veggies together.
  14. Serve hot
  15. Optionally garnish with green onion, sesame seeds, a squeeze of lime juice, and chili oil drizzle for a nice kick!

saute vegetables asian stir fry

cooked ground chicken sesame stir fry

Dig in, Savor, and Share!

This thai-inspired ground chicken asian stir fry is super easy to make and so yummy. Feel free to add in other vegetables that your family enjoys, like carrots, broccoli, baby corn, mushrooms, snap peas, string beans – whatever strikes your fancy! If you like it spicier, some chili garlic paste or chili flakes should really turn this up a few notches. If you make it I’d love to hear about your experience. Oh and pro tip – you can cut and prep this earlier in the day so it’s ready to cook quickly at dinner time – making meal time with kids a quick and easy affair!

Yield: 4 servings

Easy Asian-Inspired Ground Chicken Sesame Stir Fry

Asian thai ground chicken stir fry noodle dish fresh veggies

Experience the ultimate fusion of flavors with this savory Thai-inspired noodle dish. A delectable, savory sauce envelops a generous serving of chewy noodles, while fresh vegetables and flavorful garnishes add bursts of color and depth to every bite. Quick and easy to prepare, it's the perfect choice for a delicious and satisfying busy weeknight meal.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Sauce Ingredients

  • 1/3 cup of soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp fish sauce
  • 1/2 cup brown sugar
  • 1 tbsp garlic (minced or paste)
  • 1/4 cup rice wine vinegar
  • 4 tbsp hoisin sauce

Main Ingredients

  • 1-1.5lbs Ground Chicken
  • 1 pkg of Rice Noodles (I used the linguini size, 16oz)
  • 2-3 tbsp of Avocado or Coconut Oil
  • Generous bunch of basil or Thai basil, chopped
  • Bell Peppers (I used 1 each of red, yellow and orange), sliced thin
  • 1 Yellow Onion, diced
  • 2-3 stalks of baby bok choy, chopped
  • Garlic, lots of it, chopped fine
  • 1 thumb of Fresh ginger (optional)
  • 1 stalk of Green Onion (optional, for garnish)

Instructions

Prepare the sauce:

Add the following ingredients to a mason jar or other container, shake vigorously to mix and set aside until the rest of the meal is finished cooking:

  • 1/3 cup of soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp fish sauce
  • 1/2 cup brown sugar
  • 1 tbsp garlic (minced or paste)
  • 3 tbsp rice wine vinegar
  • 3 tbsp hoisin sauce

The Main Dish

  1. Start a pot of water and bring to a boil
  2. Add rice noodles and cook according to package directions (my linguine noodles needed to cook for about 5-7 minutes).
  3. Strain noodles, rinse with cool water, and set aside.
  4. Add oil to a large skillet over medium-high heat. I used avocado oil but coconut oil would be good too.
  5. Add thinly sliced bell peppers (I used orange, yellow and red bell pepper) and diced onions to the pan. Cook until browned.
  6. Add baby bok choy to the pan and cook for 1-2 minutes or until the cabbage is wilted.
  7. Add minced garlic, continue cooking until garlic has softened slightly.
  8. In another pan, cook ground chicken over medium high heat, breaking into small pieces as it cooks, until there is no pink left in the meat.
  9. Add the vegetables to the pan with the cooked ground chicken and stir.
  10. Add basil to the pan, cook over low heat for 3 minutes, until basil is wilted.
  11. Pour some of the sauce you prepared earlier over the meat and veggie mixture and stir to incorporate.
  12. Pour the rest of the sauce over the noodles and toss to coat thoroughly.
  13. Mix noodles, meat and veggies together.
  14. Serve hot
  15. Optionally garnish with green onion, sesame seeds, a squeeze of lime juice, and chili oil drizzle for a nice kick!

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