Delicious Chicken Mince Stir Fry Recipe
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This Thai inspired chicken mince stir fry is loaded with so much flavour, you’ll be surprised how quickly it’s made. Made in around 10 minutes, you’ll be sure to get this into your weekly rotation.
Table of Contents
Why you’ll love this recipe
Healthy – Chicken mince is a fabulous, lean source of protein which is why I love to incorporate it into my diet.
Full of flavor – I was shook when I first tried this recipe- chicken mince recipes are often critized for being dry and bland. This recipe proves otherwise- it’s so intensely flavoured, packed with umami and aromatic hits from the pantry staples and minimal ingredients. I’m obsessedddd.
Fast – Who’d have thought that your new favourite recipe could be cooked up in 10 minutes? It’s a winner!
Need inspiration for some main meal recipes using mince? Try my; How to Cook Ground Turkey, Beef Keema (Mince Curry) and Gochujang Fried Rice
Why use Chicken mince?
Everyone is familiar with the number one criticism of chicken – ‘IT’S DRY!!!’. I hate to have to use the word moist, but with all the reasons to love chicken mince (it’s versatility, flavour, price), I think it’s ability to be cooked really quickly over a high heat, enables us to prevent the dry/flakey end result of over cooked chicken breast.
It can also absorb more flavour than fried chicken breast, making it perfect for this Thai stir fry.
You’ve also gotta love the minimal prep- no slicing raw meat and having to worry about contaminating your surfaces/washing up area! Wohooo.
Ingredients
Chicken mince – I use 5% fat chicken mince to keep it lean but still have a little fat for flavour and texture.
Thai basil – usually I would say, feel free to substitute with coriander or fresh basil. With this chicken mince recipe though, if you can, using Thai basil really adds a unique flavour to this dish that makes me feel like I’m eating at a restaurant.
Fresh ginger & chillies – the aromatic foundation to this dish. Feel free to adjust the types of chillies that you use according to you spice preference. I went for red fresno chillies (with seeds) for a mild heat.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Add some pak choi – If you want to add some extra greens, pak choi would work fab here. You could either serve the leaves steamed whole or you could thinly slice them and add them within the Thai stir fry.
Cashews or peanuts for crunch – Who doesn’t love a crunchy topping? This would be traditional to Thai cuisine.
Use beef, pork, or turkey mince – This chicken mince recipe is highly versatile. Chicken is my fave option but you can adjust the meat according to your preference.
Add chili flakes for additional heat, or use birds eye chillies
Pair this yummy chicken mince with one of these tasty side dishes; Easy Diced Air Fryer Potatoes, Crispy Smashed Broccoli with Parmesan and Easy Flatbread Recipe
How to make stir fry chicken mince
- For the quick pickled cucumbers, start by slicing the cucumber in quarter slices and place in a meal prep container (Image 1).
- Add salt, pepper, red chilli flakes and rice vinegar (Image 2).
3. Then slice the spring onions, red chillies, basil stems and ginger on a chopping board (Image 3).
4. Add these into a large frying pan with the rapeseed oil. Fry for around 2-3 minutes over a low/medium heat. Season with salt (Image 4).
5. Next, add the chicken mince and season with salt and garlic powder and increase the heat to high (Image 5).
6. Stir to combine all of the ingredients and cook over a high heat for around 4 minutes (Image 6).
7. After this time, add the soy sauce, honey and a crack of black pepper. Continue to cook for two minutes. When the liquid has evaporated and the stir fry has taken on some nice colour, kill the heat (Image 7).
8. Serve over rice. Add the quick pickled cucumber to the bowl and top with Thai fresh basil, any reserved green spring onion and optional sesame seeds. Enjoy! (Image 8).
If you love chicken, you’ll need to try my; Breakfast Burritos, Peri Peri Chicken and Garlic Parmesan Chicken Pasta
Tips for the best result
- Fry the chicken mince over a really high heat- we want the meat to get colour and cook quickly, without overcooking.
- Prep your veggies/aromatics before you turn your stove top on. The recipe comes together so quickly that this will reduce stress!
Serving Suggestions
Minced chicken recipes are so versatile, so you can enjoy this dish with many different pairings or even solo.
- Over rice
- Tossed with your favourite noodles – I’ve tried it with petal (wide/flat noodles) and loved it!
- Served cold over chopped lettuce
- In baby gem leaves as a sort of Thai stir-fry, low carb taco!
Try these other recipes using chicken mince, instead of pork; Easy Cajun Dirty Rice, Minced Pork Noodles and Creamy Tuscan Inspired Rigatoni with Pork Mince
Leftover Storage and Reheat Instructions
Fridge – keep in the fridge for 3-4 days.
Freezer – you can freeze this easy chicken recipe for up to 3 months but I would suggest that you make it fresh as it only takes around 10 minutes to make this thai stir fry recipe.
Reheat – either reheat the Thai chicken stir fry in the microwave for 2 minutes on high, or in a pan over a high heat for around 4 minutes.
FAQs
Yes they’re the same! They are both referring to chicken meat which has been chopped finely or ground. Ground chicken is an American term, whereas most other English speaking countries say chicken mince.
You sure can. You can add chicken breast into a food processor and blitz until you achieve a mince-like consistency. It won’t be exactly the same but it’ll be very similar.
Cooking over a high heat for a short amount of time. This will prevent the chicken from drying out.
If you tried this Chicken Mince Stir Fry recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Chicken Mince Stir Fry Recipe
Ingredients
- 1 cucumber, thinly sliced (£0.89)
- 200 g rice, thoroughly rinsed and cooked to packet instructions (£0.52)
- Handful of fresh Thai basil £0.52
- 50 g spring onion, sliced into large strips, handful thinly sliced for garnish (£0.65)
- 2-3 red chillies, finely chopped (£0.60)
- 25 g fresh ginger, peeled and finely chopped (£0.11)
- 500 g chicken mince (5% fat) (£2.50)
- 130 g baby corn, sliced in half (£1.20)
Cupboard Essentials
- 1 tbsp rapeseed/canola oil
- 1 tsp garlic powder
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- Salt and pepper
- Optional - chilli flakes
Method
Note: use an extra chilli to thinly slice as a garnish if you fancy an extra kick of spice.
- For the quick pickled cucumbers, add the thinly sliced cucumbers to a jar with salt, pepper and rice vinegar.
- Start by adding the basil stems, ginger, spring onion and chilli into a large frying pan with the rapeseed oil. Fry for around 2-3 minutes over a low/medium heat. Season with salt.
- Next, add the chicken mince and stir to combine all of the ingredients. Season with salt and garlic powder and increase the heat to high. Cook over a high heat for around 4 minutes.
- After this time, add the soy sauce, honey and a crack of black pepper. Continue to cook for two minutes.
- When the liquid has evaporated and the stir fry has taken on some nice colour, kill the heat and serve over rice. Add the quick pickled cucumber to the bowl and top with Thai fresh basil, any reserved green spring onion and optional sesame seeds. Enjoy!
Notes
- Fry the chicken mince over high heat to ensure it gets colour and cooks quickly without overcooking.
- Prepare veggies and aromatics in advance to reduce stress, as the recipe comes together quickly.
Nutrition
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