Can I swap out the chicken?

Totally. Ground turkey works just as well, and even ground beef if you’re craving something heartier.

What if I don’t have mushrooms?

No sweat. You can toss in snap peas, carrots, or even bell peppers. This recipe is pretty forgiving.

Not really—just a tiny kick from the chili powder. If you like more heat, throw in some red pepper flakes or sriracha drizzle.

Cook it as usual, let it cool, and pack it into containers with rice or quinoa. Stays good in the fridge for 3–4 days.

Nope, cornstarch does the job too. It just thickens the sauce so it clings nicely to the chicken and broccoli.

A healthy and flavorful ground chicken & broccoli stir fry packed with mushrooms and a savory sauce. Perfect for a quick weeknight meal.

Scale

Heat a large skillet over medium heat and add ground chicken, salt, and pepper. Cook until browned, breaking it apart as it cooks.
Remove the chicken from the skillet and set aside.
Add olive or avocado oil to the same skillet, then add sliced mushrooms. Cook for 3–4 minutes until softened.
Add broccoli florets and water, cover and steam for 2–3 minutes until tender-crisp.
Season the vegetables with salt and pepper.
In a small bowl, whisk together coconut aminos, water, rice vinegar, sesame oil, garlic, chili powder, ground ginger, and arrowroot flour.
Return the chicken to the skillet and pour in the sauce. Stir everything together well.
Cook for 2–3 more minutes until the sauce thickens and evenly coats the chicken and veggies.
Serve hot over rice or your favorite grain if desired.

Use fresh broccoli for the best texture. Adjust chili powder based on spice preference.

Keywords: ground chicken, broccoli, stir fry, healthy, quick dinner