Saucy Cashew Ground Chicken and Rice
Boring stir-fries be gone, this saucy ground chicken and rice bowl is everything I want on a weeknight: saucy, a little spicy, packed with veggies, and loaded with flavor. It’s fast, balanced, and an easy meal my whole family enjoys.
Erica’s Thoughts
Growing up, when my mom made ‘stir-fry,’ it was always exactly the same. I have absolutely no idea how she made it or what recipe she followed; all I knew was that I did not like stir-fry night. Sorry mom. 😬
Fast-forward twenty years and now it’s me making dinner every night. And I make many stir-fries. And I don’t think I’ve made a single one the same, lol. I LOVE the variety and versatility of a stir-fry. It can be anything!
This one features ground chicken which I love because hello, no cubing up raw meat, score. You could use ground beef, ground turkey, crumbled tofu, chicken breast, shrimp, honestly any protein is going to taste great with this sauce. The gochujang sauce gives it a little heat, the coconut aminos keep it gluten-free and lower sodium (but feel free to use soy sauce if that’s what you have), rice vinegar gives a bit of tang and brown sugar balances everything. I love using snap peas and red bell pepper because I pretty much always have those on hand but you can use whatever veggie odds and ends are in your fridge. And then we throw in a huge handful of roasted cashews at the end, which adds most satisfying crunch.
My girls, especially Penelope (3yo), enjoyed this meal! It’s really not overly spicy but feel free to dial back the gochujang if you’re worried. You can also serve it more ‘deconstructed’- plain rice, reserve a portion of chicken and veggies without the sauce, cashews – if you have particular eaters.
Busy weeknight dinner or fabulous meal prep lunch, I can always appreciate a simple ground chicken recipe!
What You’ll Need to Make Ground Chicken and Rice
Ground chicken: Lean, fast-cooking, and perfect for soaking up sauce.
Veggies: I use red bell pepper and snap peas but other veggies that would work great include red onion or sweet onioin, broccoli florets, snow peas, zucchini, green beans or carrots.
Water + cornstarch: Just a bit of cornstarch helps thicken the sauce. We mix it with water first so it doesn’t clump.
Coconut aminos or low-sodium soy sauce: Coconut aminos add the umami base and the classic stir-fry flavor for your sauce. You can find coconut aminos in the ‘health foods’ section of the grocery store or the international aisle. I use coconut aminos, tamari and soy sauce interchangeably, so feel to swap out as needed.
Gochujang sauce: Gochujang is a Korean fermented chili sauce made from red pepper, glutinous rice, fermented soybeans, and salt. Gochujang paste is thick, concentrated, and very spicy, while gochujang sauce is a milder, pourable version that’s been thinned and sweetened for easier use. I used Bibigo Gochujang sauce for this recipe, and highly recommend sauce over paste. You can find Gochujang in the Asian foods aisle of any grocery store.
Brown sugar: Many of the elements in Asian sauces require balance and sweetness from something like brown sugar. You can also use honey or maple syrup.
Seasoned rice vinegar: Rice vinegar adds acidity and brightness to the sauce.
Oil: Toasted sesame oil for the stir-fry sauce and a swish of olive oil or avocado oil for cooking the chicken.
Garlic paste: Lately I’ve been super into the refrigerated garlic paste – it’s a smooth, ready-to-use blend of fresh garlic that’s been finely ground. But of course, you can use fresh garlic.
Roasted cashews: I LOVE the addition of cashews here (and to any stir-fry honestly), they add the best crunch.
Fresh herbs: Thai basil, sweet basil, green onions or cilantro.
Grain of choice: I go for classic fluffy rice but you can use any grain you love. Brown rice, white rice, quinoa, farro, or cauliflower rice for a low-carb bowl.
Variation Ideas
- Protein swaps: ground turkey, ground beef, TVP or crumbled tofu will have the most similar texture. But nearly any protein will work.
- Different veggies: shredded cabbage, zucchini, broccoli, carrots, green beans or onion.
- Make it spicier: bumb up the gochujang or add sriracha or chili crisp. Make it less spicy by decreasing the amount of gochujang to 1/2-1 tablespoon.
- Grains: serve over noodles, any type of rice or quinoa.
How to Make This Saucy Ground Chicken Stir-Fry:
Heat oil in a large skillet over medium heat. Add the ground chicken and break it up with a spatula as it cooks. Season with pinches of sea salt and black pepper. Once the chicken is fully cooked, add the red bell pepper and snap peas. Stir-fry for 2 to 3 minutes until just tender.
In a jar or small bowl, shake together the water and cornstarch until smooth. Add coconut aminos, gochujang sauce, brown sugar, seasoned rice vinegar, sesame oil, and garlic paste. Shake or stir until well combined. Reduce to low heat and pour in the sauce. Let it simmer for about 5 minutes, until it thickens and coats the chicken and veggies.
Stir in roasted cashews and plenty of fresh herbs. Taste and adjust with a pinch more salt or splash of vinegar if needed.
Cook rice on the stovetop (instructions in the recipe card) or in a rice cooker. Serve stir-fry over steamed rice and top with extra green onions, basil, or sesame seeds.
FAQs
I’d recommend crumbled extra firm tofu or a plant-based ‘ground meat’ alternative.
Ground turkey, ground pork, ground beef and TVP will have the most similar texture to ground chicken. But you could also use cubed chicken breasts, chicken thighs or shrimp.
It has mild heat from the gochujang sauce. If you want it spicier, you can add extra gochujang, chili crisp, or red pepper flakes. If you want less spicy, halve the gochujang.
Store rice + stir-fry in an airtight container in the fridge for up to 4 days.
My local Kroger, Walmart, Safeway and Target (supercenter) carry it in the international foods aisle. You could also purchase online here.
Arrowroot starch is the best substitute.
Nothing is going to be exactly comparable to cashews, but water chestnuts would be fabulous to add crunch!
If you do not have gochujang, use two teaspoons sriracha + an additional 1/2 tablespoon brown sugar for a similar vibe and spice level.
If you love this easy ground chicken stir-fry you’ll love these other delicious meal ideas:
Chipotle ground beef and sweet potato skillet
Who knew something as simple as ground chicken and rice could be so drool-worthy!?
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Ground Chicken Stir-Fry with Rice
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten Free
Description
A quick and flavorful ground chicken stir-fry with sweet-and-spicy sauce, crisp veggies, and fluffy rice. Weeknight winning baybay.
Ingredients
- 1lb ground chicken
- 1/2 tablespoon oil
- pinches of salt and pepper
- 1 red bell pepper, 1-inch dice
- 4 oz snap peas
- 1/2 cup water
- 1 tablespoon cornstarch
- 1/4 cup coconut aminos (or low-sodium soy sauce)
- 2 tablespoons gochujang sauce (not paste)
- 2 tablespoons brown sugar or honey
- 2 tablespoons seasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons garlic paste or 3 cloves garlic, minced
- 2/3 cup roasted cashews
- fresh herbs: basil, green onions, cilantro
- for serving: steamed rice (see note), sesame seeds
Instructions
- Heat ½ tablespoon oil in a large skillet over medium high heat. When the oil is hot, add the ground chicken, breaking it up with a spatula as it cooks. Season with pinches of salt and pepper.
- When the chicken if fully cooked, add the red bell pepper and snap peas and stir-fry for 2-3 minutes.
- In a mason jar or salad shaker, shake together 1 tablespoon cornsharch and ½ cup water. Add ¼ cup coconut aminos (or low-sodium soy sauce), 2 tablespoons brown sugar, 2 tablespoons seasoned rice vinegar, 2 teaspoons toasted sesame oil and 2 teaspoons garlic paste and shake until well combined.
- Reduce the heat to low. Add the sauce and bring to a simmer for 5 minutes. The sauce will thicken and coat the chicken and veggies.
- Stir in the cashews and any fresh herbs (I use lots of torn basil and chopped green onions).
- Serve hot over rice or any grain of choice!
Notes
How I make rice: rinse 1 ¼ cup jasmine rice in a fine mesh sieve until the water runs clear. Place rice in a saucepan with a tight fitting lid and add 2 cups water and a big pinch of salt. Bring to a boil, reduce to a simmer and cover. Cook for 10 minutes and without removing the lid, turn off the heat and let sit another 10 minutes. Fluff rice with a fork and serve!
See above blog post for ingredient information, substitution ideas and answers to frequently asked questions.
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Nutrition
- Serving Size: 1/4 of the stir-fry + 1/2 cup cooked rice
- Calories: 498
- Sugar: 10.2 g
- Sodium: 637.7 mg
- Fat: 21.9 g
- Carbohydrates: 48.2 g
- Fiber: 2.6 g
- Protein: 28.5 g
- Cholesterol: 96.3 mg
Delicious! My toddler even liked it!
I had some rotisserie chicken and mini bell peppers that needed to get used up so I made a few swaps to make this recipe. It turned out amazing. The sweet heat from the sauce, the crunch of cashew-so good. Definitely a new fan favorite at my house!
Yassss love this Kat, thanks for making it and sharing swaps that work well!
I did this with chicken breast that I had on hand, it was delicious! I love how easy the sauce comes together, but it makes a big difference.
I hope Daniel liked the sauce too! 🤞🏼 Glad to hear it turned out fab with chicken breast, thanks for sharing 🙂
Made this tonight using ground beef and added broccoli. It was delicious! Will try next time using ground chicken. Thanks for the good recipe! Yum!
Girl. I have been a long time insta follower (mainly followed you for your BLW videos way back in the day). I am not going to lie I have always been a little skeptical to try any of your recipes because you use ingredients I wouldn’t normally use. Let me just say, I made this tonight and it is hands down the best meal I have ever cooked. I literally want to eat this every second of every day lol. I will be trying MANY more now!!!
We looooove a convert haha! So happy to hear it Bailey 🙂
So so good! Love the layers of flavors and my kids gobbled it up voting best dinner ever. Thank you for sharing this magic
Woooohoooo! LOVE when my kids love my dinners haha! Thanks for sharing Sarah 🙂
So delicious! Best stir fry sauce I’ve ever made. I couldn’t find Gochujang sauce, but TJs had yangnyeom sauce that said “sweet, spicy, and umami” and it was perfect. I’ll definitely double this next time for leftovers!
oooh good to know about that sauce sub! I think TJs also carries gochujang? But maybe not at your location!
This recipe was absolutely delicious. Once again Erica has blown me away with the flavor in this recipe. So delicious and a well balanced meal. Definitely making it again!
This is the best stir fry I’ve ever made, it was sooo amazing! I added zucchini because I love zucchini in stir fry. The sauce is so flavorful! I just love your recipes so much, everything is always so delicious and also very easy and simple!
Yaaay Jessica so happy to hear, thank you so much for trying the recipe and for your review!
So really dumb question but where exactly does the gojuchang go in? I read where everything else gets shaken into the shaker and put with the veggies and chicken, but there is never any note of the gojuchang…
So sorry about this, the post is updated now! It indeed goes in with everything in the jar!
This is a very quick and easy week night meal that is not boring! The sauce, cashews and herbs completely elevate this dish! I meal prep and bring all of my food to work (I am a flight attendant, and my coworkers were jealous)