11 Ground Chicken Asian Recipes Full of Bold Flavors

I’ve discovered a collection of ground chicken Asian recipes that are bursting with flavor. From spicy lettuce wraps to a savory Thai basil dish, each recipe brings a taste of Asia to your table. These dishes are simple to make and perfect for a cozy family meal. If you’re curious about bold flavors, join me in exploring these delicious recipes. Let’s get cooking!

Spicy Ground Chicken Lettuce Wraps

Spicy Ground Chicken Lettuce Wraps are a delightful and healthy way to enjoy a burst of Asian flavors in every bite. This dish combines the savory taste of ground chicken with a perfect blend of spices and sauces, all wrapped in crisp lettuce leaves.

It’s a great option for a light lunch or dinner, and it’s perfect for those who enjoy a bit of heat in their meals. The combination of textures and flavors makes these wraps a crowd-pleaser, and they’re easy to prepare in just a short amount of time.

This recipe serves 4-6 people and is a fantastic option for a family meal or a small gathering. The key to successful lettuce wraps is to balance the spiciness of the chicken with the freshness of the lettuce and the other ingredients.

Whether you’re a seasoned cook or new to the kitchen, these Spicy Ground Chicken Lettuce Wraps are sure to impress. Follow the simple instructions below to create this delicious dish that everyone will love.

Ingredients:

• 1.5 lbs ground chicken
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, finely chopped
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sriracha sauce
• 1 teaspoon sesame oil
• 1/4 cup chopped green onions
• 1/4 cup crushed peanuts
• 1 head of butter or iceberg lettuce
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Ingredients:

Start by washing the lettuce leaves thoroughly and patting them dry with a paper towel. Set them aside. Chop the onion, garlic, ginger, and red bell pepper as specified in the ingredients list.

2. Cook the Chicken:

Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and sauté for about 2 minutes until it becomes translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.

3. Add the Chicken:

Increase the heat to high and add the ground chicken to the skillet. Use a wooden spoon to break the chicken into smaller pieces as it cooks. Cook until the chicken is no longer pink, about 5-7 minutes.

4. Incorporate the Vegetables and Sauces:

Add the chopped red bell pepper to the skillet and stir well. Pour in the soy sauce, hoisin sauce, sriracha sauce, and sesame oil. Mix everything together and let it cook for an additional 3-5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

5. Finish and Serve:

Remove the skillet from the heat and stir in the chopped green onions. Spoon the chicken mixture into the prepared lettuce leaves. Garnish each wrap with crushed peanuts for an added crunch.

Extra Tips:

When preparing Spicy Ground Chicken Lettuce Wraps, it’s important to choose the right type of lettuce. Butter or iceberg lettuce works best as they’ve sturdy leaves that hold the filling well.

If you prefer a milder version, reduce the amount of sriracha sauce or omit it altogether. For added flavor, you can serve the wraps with lime wedges for a zesty touch.

Asian-Style Ground Chicken Stir-Fry

Experience the vibrant flavors of Asia with this scrumptious Asian-Style Ground Chicken Stir-Fry. This dish combines the savory taste of ground chicken with a medley of fresh vegetables, all tossed in a deliciously tangy and sweet sauce.

It’s a perfect meal for busy weeknights that doesn’t compromise on taste. The blend of soy sauce, ginger, and garlic creates an aromatic base, while the addition of crunchy vegetables adds texture and color to the plate.

This recipe is versatile and can be customized according to your taste preferences or dietary needs. Whether you serve it over a bed of steamed rice, noodles, or as a filling for lettuce wraps, it’s sure to be a hit with family and friends.

With its simple preparation and quick cooking time, this Asian-Style Ground Chicken Stir-Fry is ideal for serving 4-6 people, making it a convenient and delicious option for your next dinner.

Ingredients (Serves 4-6):

• 1 1/2 pounds ground chicken
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup snow peas, trimmed
• 1 cup shredded carrots
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/2 teaspoon crushed red pepper flakes
• 2 green onions, sliced
• Sesame seeds, for garnish

Cooking Instructions:

1. Prepare the Ingredients: Start by prepping all the vegetables. Chop the onion, slice the red bell pepper, trim the snow peas, and shred the carrots. Mince the garlic and grate the ginger to have them ready for cooking.
2. Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground chicken and cook until it’s browned and fully cooked through, breaking it up with a spatula as it cooks, about 5-7 minutes.
3. Sauté Aromatics: Add the chopped onion to the skillet and sauté for 2-3 minutes until it begins to soften. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add Vegetables: Incorporate the sliced red bell pepper, snow peas, and shredded carrots into the skillet. Cook for about 4-5 minutes, stirring frequently, until the vegetables are tender-crisp.
5. Mix the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, and crushed red pepper flakes. Pour this sauce mixture over the chicken and vegetables, stirring well to coat everything evenly.
6. Combine and Simmer: Let the stir-fry simmer for an additional 2-3 minutes, allowing the flavors to meld together. Taste and adjust seasoning if necessary.
7. Garnish and Serve: Remove the skillet from heat. Garnish the stir-fry with sliced green onions and sesame seeds. Serve immediately over steamed rice or noodles if desired.

Extra Tips:

For an added layer of flavor, consider adding a splash of sesame oil to the stir-fry just before serving.

You can also substitute ground chicken with ground turkey or tofu for a different protein option. If you like your stir-fry with more heat, increase the amount of crushed red pepper flakes or add a dash of sriracha.

This dish is also great for meal prep, as it can be stored in the refrigerator for up to three days and reheated for a quick lunch or dinner.

Ground Chicken Teriyaki Bowls

Ground Chicken Teriyaki Bowls are a delightful fusion of savory and sweet flavors, perfect for a quick and satisfying meal. This dish combines ground chicken with a luscious teriyaki sauce, served over a bed of fluffy rice, and garnished with fresh vegetables. The homemade teriyaki sauce, made with soy sauce, brown sugar, ginger, and garlic, permeates the chicken, creating a rich and aromatic experience that will make your taste buds dance.

Ideal for a weeknight dinner or a meal prep option, Ground Chicken Teriyaki Bowls are both nutritious and flavorful. The freshness of the vegetables complements the richness of the chicken, while the rice acts as a perfect base to soak up the delicious sauce. Whether you’re serving a family or planning for leftovers, this recipe is designed to serve 4-6 people, guaranteeing everyone gets a hearty portion.

Ingredients:

• 1 1/2 pounds ground chicken
• 1 cup uncooked white or brown rice
• 1 cup teriyaki sauce
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 cup chopped broccoli
• 1 cup sliced bell peppers (any color)
• 1/2 cup sliced green onions
• Sesame seeds for garnish

Instructions:

1. Cook the Rice: Begin by cooking the rice according to the package instructions. Once cooked, set it aside and keep warm.
2. Prepare the Sauce: In a small bowl, mix the soy sauce, brown sugar, rice vinegar, and cornstarch slurry (cornstarch mixed with water). Stir until the sugar dissolves completely, and set aside.
3. Cook the Ground Chicken: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant. Add the ground chicken to the skillet, breaking it up with a spatula. Cook for 5-7 minutes, or until the chicken is browned and cooked through.
4. Add Vegetables: Add the chopped broccoli and sliced bell peppers to the chicken. Stir well and cook for another 3-4 minutes until the vegetables are tender but still crisp.
5. Combine with Sauce: Pour the prepared teriyaki sauce into the skillet with the chicken and vegetables. Stir well to make sure everything is coated evenly. Allow the sauce to simmer for 2-3 minutes, thickening slightly.
6. Serve: Divide the cooked rice among bowls. Top with the teriyaki chicken and vegetable mixture. Garnish with sliced green onions and sesame seeds before serving.

Extra Tips:

For the best flavor, try marinating the ground chicken in half of the teriyaki sauce for about 30 minutes before cooking. This step will enhance the depth of flavor in the dish.

Additionally, feel free to customize the vegetables based on your preference or what’s in season. Carrots, snap peas, or zucchini would make excellent additions. If you prefer a spicier kick, consider adding a pinch of red pepper flakes or a drizzle of sriracha sauce.

Enjoy your Ground Chicken Teriyaki Bowls hot, and store any leftovers in an airtight container in the refrigerator for up to 3 days.

Thai Basil Ground Chicken

Thai Basil Ground Chicken is a delicious and aromatic dish that’s both flavorful and easy to prepare. This dish captures the essence of traditional Thai cuisine by combining savory ground chicken with the fragrant notes of fresh basil. The addition of spicy chilies and a savory sauce creates a perfect balance of flavors that will tantalize your taste buds.

Perfect for a weeknight dinner, this dish is sure to become a family favorite. The recipe serves 4-6 people and can be paired with steamed jasmine rice for a complete meal. The key to success with this dish is using fresh ingredients and balancing the spicy, salty, and sweet flavors. With its vibrant colors and enticing aroma, Thai Basil Ground Chicken not only tastes amazing but also looks stunning on the plate.

Ingredients:

• 1 1/2 pounds ground chicken
• 3 tablespoons vegetable oil
• 6 cloves garlic, minced
• 4-6 Thai chilies, finely chopped (adjust to taste)
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1/4 cup soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sugar
• 1 cup fresh Thai basil leaves
• 4 cups cooked jasmine rice (optional, for serving)

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering and preparing all your ingredients. Mince the garlic and chop the Thai chilies, confirming you adjust the quantity based on your heat preference. Slice the onion and red bell pepper, and set them aside.
2. Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and chopped chilies, and sauté for about 30 seconds until fragrant. Add the ground chicken to the skillet, breaking it apart with a spoon, and cook until it’s browned and cooked through, about 5-7 minutes.
3. Add Vegetables: Once the chicken is cooked, add the sliced onion and red bell pepper to the skillet. Stir-fry the mixture for about 3-4 minutes until the vegetables begin to soften.
4. Season the Dish: Pour in the soy sauce, fish sauce, oyster sauce, and sugar. Stir everything together, confirming the chicken and vegetables are well coated in the sauce. Allow the mixture to cook for another 2-3 minutes to let the flavors meld.
5. Add Basil Leaves: Ultimately, add the fresh Thai basil leaves to the skillet. Stir them into the chicken mixture until the leaves are wilted and everything is well combined, about 1-2 minutes.
6. Serve: Remove the skillet from heat and serve the Thai Basil Ground Chicken hot, either on its own or over a bed of steamed jasmine rice for a complete meal.

Extra Tips:

When making Thai Basil Ground Chicken, it’s important to use Thai basil if possible, as it provides a unique and authentic flavor to the dish. If unavailable, you can substitute with regular basil, but the taste will differ slightly.

Adjust the number of Thai chilies based on your preference for spice; removing the seeds can also reduce the heat. Confirm not to overcook the basil leaves, as they should remain vibrant and fresh. Ultimately, using a high heat while stir-frying helps to quickly cook the ingredients while preserving their texture and color.

Ground Chicken Szechuan Noodles

Ground Chicken Szechuan Noodles is a delicious and spicy Asian-inspired dish that brings together the savory flavors of ground chicken with the bold, aromatic spices of Szechuan cuisine. This dish is perfect for those who love a bit of heat in their meals and enjoy the complex flavors of Chinese cooking.

The noodles are coated in a luscious sauce that combines soy sauce, garlic, ginger, and Szechuan peppercorns, making every bite a unique taste experience. It’s a quick and easy recipe that can be whipped up for a weeknight dinner or for entertaining guests with a flair for Asian cuisine.

This recipe yields a serving size suitable for 4-6 people, making it an ideal dish for family dinners or small gatherings. The ground chicken provides a lean source of protein, while the noodles soak up all the delicious flavors of the sauce.

Fresh vegetables add color, texture, and nutrition to the dish, ensuring that it isn’t only tasty but also wholesome. With just the right amount of spice, Ground Chicken Szechuan Noodles is sure to become a favorite in your culinary repertoire.

Ingredients:

• 1 pound ground chicken
• 12 ounces noodles (udon or rice noodles)
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 3 tablespoons soy sauce
• 2 tablespoons Szechuan peppercorns, crushed
• 2 tablespoons chili paste
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 green onions, chopped
• Salt and pepper, to taste

Cooking Instructions:

1. Cook the Noodles: Begin by cooking the noodles according to package instructions. Once cooked, drain them and set aside. It’s important to not overcook the noodles as they’ll be tossed with the sauce later.
2. Prepare the Sauce: In a small bowl, mix together the soy sauce, chili paste, rice vinegar, and sesame oil. Set this sauce mixture aside for later use.
3. Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Add the ground chicken to the skillet, breaking it up with a spoon, and cook until it’s browned and cooked through, about 5-7 minutes.
4. Add the Vegetables: Add the sliced red bell pepper and snap peas to the skillet with the chicken. Cook for about 3-4 minutes, stirring frequently, until the vegetables are slightly tender but still crisp.
5. Combine and Toss: Reduce the heat to medium. Add the cooked noodles and the prepared sauce to the skillet. Sprinkle in the crushed Szechuan peppercorns. Toss everything together until the noodles are well coated with the sauce and heated through. Adjust seasoning with salt and pepper as needed.
6. Garnish and Serve: Transfer the noodles to a serving dish. Garnish with chopped green onions for a fresh finish. Serve immediately while hot.

Extra Tips:

For an added layer of flavor, consider toasting the Szechuan peppercorns in a dry skillet before crushing them. This will enhance their aromatic qualities.

Also, feel free to adjust the level of spice by varying the amount of chili paste used. If you prefer a milder dish, reduce the chili paste, or for more heat, add a bit more.

Finally, you can add other vegetables like broccoli or carrots depending on your preference and availability, ensuring the dish remains versatile and satisfying.

Korean Ground Chicken Bibimbap

Korean Ground Chicken Bibimbap is a delicious and nutritious dish that brings together the rich flavors of Korean cuisine with the lean protein of chicken. This recipe is a spin on the traditional Korean bibimbap, which typically uses beef. By using ground chicken, the dish becomes a lighter yet still satisfying meal that’s perfect for a family dinner.

Bibimbap, meaning “mixed rice,” is a harmonious blend of cooked rice, vegetables, protein, and a spicy-sweet gochujang sauce. This particular version uses ground chicken to absorb all the flavors of the seasonings, making it both flavorful and healthy.

This dish is perfect for those who love the distinct taste of Korean food and want a quick yet fulfilling meal. The Korean Ground Chicken Bibimbap is versatile, allowing you to customize the vegetables based on what you have at home. The vibrant colors and varied textures make it appealing to both the eyes and the palate.

Served in a large bowl, this dish is both a visual delight and a nutritional powerhouse. Whether you’re new to Korean cuisine or a seasoned fan, this recipe will surely become a favorite in your household.

Ingredients for 4-6 servings:

• 2 cups of short-grain white rice
• 1 pound ground chicken
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon minced garlic
• 1 tablespoon ginger, grated
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon sugar
• 1 carrot, julienned
• 1 cucumber, sliced
• 1 cup bean sprouts
• 3 cups spinach leaves
• 4 eggs
• 2 tablespoons vegetable oil
• 1 tablespoon sesame seeds
• Salt and pepper to taste
• 4 green onions, chopped

Cooking Instructions:

1. Cook the Rice: Begin by rinsing the short-grain white rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stove according to package directions. Once cooked, keep it warm.
2. Prepare the Ground Chicken: In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant. Add the ground chicken and cook until browned, breaking it apart with a spoon. Stir in the soy sauce, gochujang, and sugar, cooking for another 2-3 minutes until well combined. Remove from heat and set aside.
3. Cook the Vegetables: In the same skillet, add another tablespoon of sesame oil and sauté the spinach until wilted. Remove and set aside. Next, add the julienned carrot and cook until tender-crisp. Repeat with the bean sprouts, cooking them until slightly softened.
4. Fry the Eggs: Heat the vegetable oil in a non-stick pan over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny, about 3-4 minutes.
5. Assemble the Bibimbap: To serve, divide the cooked rice among bowls. Arrange the ground chicken, spinach, carrots, bean sprouts, and cucumber around the edges of each bowl. Place a fried egg on top of each serving. Garnish with sesame seeds and chopped green onions.
6. Serve and Mix: Serve the bibimbap with additional gochujang on the side. Encourage diners to mix all the ingredients together before eating to experience the full flavor.

Extra Tips:

When preparing Korean Ground Chicken Bibimbap, it’s important to have all ingredients prepped and ready to go before you start cooking, as this will make the process smoother and more enjoyable.

Feel free to substitute or add other vegetables like zucchini or mushrooms for more variety. If you prefer a spicier kick, increase the amount of gochujang or add a sprinkle of red pepper flakes. For a vegetarian version, simply omit the chicken and add tofu or extra vegetables. Enjoy your bibimbap with a side of kimchi for an authentic Korean experience!

Ground Chicken and Vegetable Dumplings

Ground Chicken and Vegetable Dumplings are a delightful and versatile dish that brings together the rich flavors of ground chicken with a medley of fresh vegetables, all wrapped in tender dumpling skins. This dish is perfect for any occasion, whether you’re planning a cozy family dinner or preparing appetizers for a party. The savory filling is seasoned with classic Asian flavors, making each bite a burst of deliciousness.

These dumplings can be steamed, boiled, or pan-fried to suit your taste preference. Making Ground Chicken and Vegetable Dumplings at home is a rewarding experience that allows you to customize the flavors and ingredients to your liking. The process involves creating a flavorful filling, wrapping it in dumpling wrappers, and then cooking them to perfection.

This recipe serves 4-6 people, making it ideal for sharing with family and friends. Once you master the basic technique, you’ll have a go-to recipe that can be adapted with different fillings and dipping sauces.

Ingredients (Serves 4-6):

• 1 pound ground chicken
• 1 cup finely chopped cabbage
• 1/2 cup finely chopped carrots
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 30-40 dumpling wrappers
• Water (for sealing dumplings)
• Dipping sauce of choice

Cooking Instructions:

1. Prepare the Filling: In a large mixing bowl, combine the ground chicken, chopped cabbage, carrots, green onions, and minced garlic. Add soy sauce, sesame oil, grated ginger, salt, and white pepper. Mix everything well until the ingredients are evenly incorporated.

2. Prepare the Dumpling Wrappers: On a clean work surface, lay out several dumpling wrappers. Have a small bowl of water nearby to help seal the wrappers.

3. Fill the Dumplings: Place about one tablespoon of filling in the center of each dumpling wrapper. Be careful not to overfill, as this can cause the dumplings to burst during cooking.

4. Seal the Dumplings: Dip your finger in the water and run it around the edge of a wrapper. Fold the wrapper in half over the filling to form a semi-circle. Press the edges together to seal, making sure there are no air pockets. You can pleat the edges for a traditional look.

5. Cook the Dumplings: Choose your cooking method:

• Steaming: Place the dumplings in a steamer lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for 12-15 minutes.
• Boiling: Bring a large pot of water to a boil. Add the dumplings and cook until they float to the surface and the filling is cooked through, about 5-7 minutes.
• Pan-frying: Heat a tablespoon of oil in a non-stick pan over medium heat. Add the dumplings and cook until the bottoms are golden brown, about 2 minutes. Add 1/4 cup of water to the pan and cover with a lid. Cook for an additional 5-7 minutes until the water has evaporated and the dumpling wrappers are tender.

6. Serve: Transfer the cooked dumplings to a serving plate and serve hot with your choice of dipping sauce.

Extra Tips:

When making dumplings, verify your filling is well seasoned before wrapping. You can test the seasoning by cooking a small amount of the filling in a pan and tasting it. Adjust seasoning as needed.

If you find that the dumpling wrappers are drying out during the filling process, cover them with a damp cloth to keep them moist. Also, if you’re new to pleating dumplings, practice makes perfect – even if they aren’t perfectly pleated, they’ll still taste delicious. Enjoy the process and have fun experimenting with different cooking methods and dipping sauces to find your favorite combination.

Sweet and Sour Ground Chicken Meatballs

Sweet and Sour Ground Chicken Meatballs are a delightful twist on a classic dish, bringing the vibrant flavors of Asian cuisine to your table. This dish combines succulent ground chicken with a sweet and tangy sauce, creating a flavor profile that’s both satisfying and invigorating. Perfect for a family meal or a friendly gathering, these meatballs are sure to be a hit with both adults and children alike.

The combination of simple ingredients and a straightforward cooking method makes this recipe accessible even to novice cooks. The sweet and sour sauce, made from pantry staples, complements the tender and juicy meatballs perfectly. These meatballs can be served over steamed rice or noodles for a complete meal, or enjoyed on their own as a delicious appetizer.

Ingredients (Serves 4-6)

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup canned pineapple chunks, drained
• 1/2 cup bell pepper, diced
• 1/4 cup rice vinegar
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1/4 cup water
• 2 tablespoons vegetable oil
• Chopped green onions, for garnish
• Sesame seeds, for garnish

Cooking Instructions

1. Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
2. Form the Meatballs: Roll the mixture into small, even-sized balls, about 1 inch in diameter. You should have approximately 20 meatballs. Place them on a plate or baking sheet.
3. Cook the Meatballs: Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally, until they’re browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
4. Prepare the Sweet and Sour Sauce: In a small bowl, whisk together the rice vinegar, ketchup, and brown sugar. In a separate bowl, dissolve the cornstarch in water, then add to the sauce mixture.
5. Cook the Vegetables: In the same skillet, add the diced bell pepper and pineapple chunks. Cook for about 2-3 minutes until the bell pepper is tender-crisp.
6. Combine and Simmer: Pour the sweet and sour sauce into the skillet with the vegetables. Stir well, then add the meatballs back into the skillet. Lower the heat and let the mixture simmer for about 5 minutes, allowing the sauce to thicken and coat the meatballs evenly.
7. Serve: Transfer the meatballs and sauce to a serving dish. Garnish with chopped green onions and sesame seeds. Serve hot, preferably with steamed rice or noodles.

Extra Tips

When making these Sweet and Sour Ground Chicken Meatballs, make certain the meatballs are uniform in size to promote even cooking. If the mixture feels too sticky, wet your hands slightly to make forming the meatballs easier.

For a spicier version, consider adding a dash of chili flakes or a teaspoon of sriracha to the sauce. Additionally, these meatballs can be prepared a day in advance and reheated, allowing the flavors to meld beautifully.

Ground Chicken and Cabbage Egg Rolls

Ground Chicken and Cabbage Egg Rolls are a delicious and satisfying dish that combines the flavors of ground chicken, cabbage, and a variety of aromatic spices wrapped in a crispy egg roll wrapper. This recipe is perfect for those who enjoy Asian cuisine and want to try their hand at making homemade egg rolls. The combination of juicy ground chicken and crunchy cabbage creates a delightful texture, while the soy sauce, ginger, and garlic provide a savory and aromatic base.

These egg rolls make for an excellent appetizer or snack, and they’re sure to be a hit at any gathering. They can be served on their own or with a dipping sauce such as sweet chili sauce or soy sauce. The recipe is designed to serve 4-6 people, making it suitable for a small dinner party or family meal. By following the step-by-step instructions, you’ll be able to create restaurant-quality egg rolls right in your own kitchen.

Ingredients (Serves 4-6):

• 1 pound ground chicken
• 2 cups shredded cabbage
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 1/2 cup diced carrots
• 2 green onions, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 egg roll wrappers
• Vegetable oil for frying

Cooking Instructions:

1. Prepare the Filling: In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute. Add the ground chicken, breaking it apart with a spatula, and cook until it’s no longer pink.
2. Add Vegetables: Stir in the diced carrots, shredded cabbage, and chopped green onions. Cook for about 5 minutes, or until the vegetables are tender. Add soy sauce, salt, and black pepper, mixing well to combine all the flavors. Remove from heat and let the mixture cool slightly.
3. Wrap the Egg Rolls: Lay an egg roll wrapper on a clean surface in a diamond shape. Place about 3 tablespoons of the chicken mixture near the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly towards the top corner, sealing the edge with a little water.
4. Heat the Oil: In a deep frying pan, heat about 2 inches of vegetable oil to 350°F (175°C). Carefully place a few egg rolls in the hot oil, being cautious not to overcrowd the pan.
5. Fry the Egg Rolls: Fry the egg rolls for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
6. Serve: Serve the egg rolls hot with your choice of dipping sauce, such as sweet chili sauce or soy sauce.

Extra Tips:

To guarantee the egg rolls stay crispy for a longer period, make sure the filling is well-drained and not too wet before wrapping. You can also freeze the prepared egg rolls before frying; just extend the frying time by a minute or two to confirm they’re cooked through.

If you prefer baking over frying, you can brush the egg rolls with a little oil and bake them at 400°F (200°C) for about 15-20 minutes, or until crispy and golden brown.

Ground Chicken Katsu Curry

Ground Chicken Katsu Curry is a delightful twist on a classic Japanese dish that combines the comforting flavors of curry with the crispy texture of katsu. This dish is perfect for those who enjoy the savory and aromatic experience of curry but are looking for something a bit lighter without sacrificing flavor. Ground chicken is used in place of the traditional pork or chicken cutlets, making it a healthier option while still providing the satisfying crunch that katsu is known for.

The key to a successful Ground Chicken Katsu Curry is mastering the balance of flavors in the curry sauce and ensuring the ground chicken patties are perfectly crisp. The curry sauce is rich and flavorful, infused with spices that complement the savory notes of the crispy chicken. This dish is ideal for a family dinner or a meal with friends, serving 4-6 people. Pair it with steamed rice or a simple salad to complete the meal.

Ingredients:

• 1 lb ground chicken
• 1 cup panko breadcrumbs
• 2 eggs
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 potatoes, diced
• 3 cups chicken broth
• 2 tablespoons curry powder
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Cooked rice, for serving

Instructions:

1. Prepare the Chicken Patties:
• In a bowl, season the ground chicken with salt and pepper. Shape the mixture into small, flat patties.
• Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
• Coat each chicken patty in flour, then dip in the egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
2. Cook the Chicken Patties:
• In a large skillet, heat vegetable oil over medium heat. Add the breaded chicken patties and cook for about 4-5 minutes on each side, or until they’re golden brown and cooked through.
• Once cooked, remove the patties from the skillet and let them drain on paper towels to remove excess oil.
3. Make the Curry Sauce:
• In the same skillet, add a little more oil if necessary, then add the chopped onions. Sauté until translucent.
• Add the diced carrots and potatoes, cooking until they start to soften.
• Pour in the chicken broth, then add curry powder, soy sauce, Worcestershire sauce, and honey. Stir to combine.
• Bring the mixture to a simmer and cook until the vegetables are tender.
4. Thicken the Curry:
• Stir in the cornstarch slurry and continue to cook until the sauce thickens to your desired consistency.
5. Serve:
• Place the cooked chicken patties on a plate and spoon the curry sauce over them.
• Serve immediately with steamed rice.

Extra Tips:

For the crispiest chicken patties, make sure your oil is hot before adding the patties to the pan. This prevents them from absorbing too much oil and becoming soggy.

You can add more heat to the curry by including a pinch of cayenne pepper or a splash of your favorite hot sauce. If you prefer a creamier curry, consider adding a splash of coconut milk towards the end of cooking.

Additionally, if you have leftovers, the flavors of this dish deepen overnight, making it even more delicious the next day.

Ground Chicken and Edamame Fried Rice

Ground Chicken and Edamame Fried Rice is a delightful dish that combines the savory flavors of ground chicken with the fresh, nutty taste of edamame. This dish isn’t only delicious but also nutritious, making it a perfect choice for a quick weeknight dinner or a special meal with family and friends.

The combination of tender ground chicken, vibrant green edamame, and fluffy rice, all stir-fried together with a mix of Asian-inspired seasonings, creates a satisfying and flavorful meal that everyone will love.

This recipe for Ground Chicken and Edamame Fried Rice is designed to serve 4-6 people, guaranteeing there’s plenty to go around. The dish is simple to prepare and can be ready in under 30 minutes, making it an excellent option for those busy evenings when time is of the essence.

With a few basic ingredients and some pantry staples, you can create a meal that’s both tasty and fulfilling.

Ingredients:

• 1 pound ground chicken
• 2 cups cooked jasmine rice (preferably day-old)
• 1 cup shelled edamame
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• 2 green onions, sliced
• Salt and pepper, to taste

Cooking Instructions:

1. Prepare the Ingredients: Make certain all ingredients are prepped and ready to go. This includes cooking the jasmine rice if you haven’t done so the day before, thawing the edamame, and chopping the vegetables.
2. Cook the Ground Chicken: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the ground chicken and cook, breaking it up with a wooden spoon, until it’s browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the cooked chicken from the skillet and set aside.
3. Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, grated ginger, and chopped onion. Sauté for about 2-3 minutes until the onion becomes translucent and the mixture is fragrant.
4. Cook the Eggs: Push the sautéed aromatics to one side of the skillet and pour the beaten eggs on the other side. Stir the eggs gently until they’re scrambled and just cooked through.
5. Combine Ingredients: Add the cooked rice to the skillet, breaking up any clumps. Return the ground chicken to the skillet, along with the shelled edamame. Stir everything together.
6. Add the Sauces: Pour in the soy sauce, oyster sauce, and sesame oil. Stir well to make sure the rice and other ingredients are evenly coated with the sauces. Cook for another 2-3 minutes, allowing the flavors to meld together.
7. Finish the Dish: Sprinkle the sliced green onions over the fried rice and stir to combine. Taste and adjust the seasoning with more salt and pepper if necessary. Serve hot.

Extra Tips:

For the best results, use day-old rice as it has less moisture and won’t clump together as fresh rice might when frying. If using freshly cooked rice, spread it out on a baking sheet and let it cool down to remove excess moisture before using.

Additionally, feel free to add other vegetables such as peas, bell peppers, or carrots for extra color and nutrition. For a spicier kick, consider adding a dash of chili oil or red pepper flakes.