Ground chicken isn’t just a blank canvas; it’s a culinary playground, ready to soak up any flavor you throw its way. The sheer versatility of this lean protein makes it a weeknight hero—whether you’re whipping up a comforting chili or a light stir-fry with that leftover ginger you forgot you had. I once made a ground chicken curry that was so unexpectedly delightful, it had the whole house asking for seconds before we’d even finished the first round.
Steps
- Heat a skillet over medium heat and add olive oil. Sauté diced onion for 3-4 minutes until softened, then add chopped garlic and cook for another minute.
- Add ground chicken to the skillet, breaking it into small pieces as it cooks. Continue cooking until the chicken is thoroughly cooked, then drain any excess drippings. Season with salt and pepper.
- In a bowl, combine chili garlic sauce, soy sauce, brown sugar, toasted sesame oil, and chicken broth. Pour this mixture over the cooked chicken and stir well.
- Bring the mixture to a simmer, then add a mixture of cornstarch and water while stirring. Let it simmer until the sauce thickens, adjusting seasonings as needed.
- Garnish the dish with chopped scallions and sesame seeds before serving. Enjoy with rice or cauliflower rice on the side.
Ingredients
- 1 teaspoon olive oil
- 1/2 cup diced yellow onion
- 2 tablespoons chopped garlic
- 2 pounds ground chicken breast
- 1 teaspoon kosher salt
- Fresh black pepper, to taste
- 1 tablespoon chili garlic sauce
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 1–2 tablespoons toasted sesame oil (adjust to taste)
- 1/3 cup chicken broth
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Chopped scallions and sesame seeds, for garnish
FAQ
- Can I use a different type of protein instead of ground chicken?
- Yes, you can substitute ground chicken with other proteins such as ground turkey, pork, or even lean ground beef. These alternatives work well with the sesame sauce and maintain the dish’s flavor profile.
- How can I make this recipe suitable for someone with dietary restrictions on sugar?
- If you’re concerned about sugar intake, consider using a stevia-based brown sugar or simply reducing the amount of sugar in the recipe. The dish is versatile enough to accommodate these changes without losing its appeal.
- Is it possible to make this dish in advance and store it?
- Absolutely, this recipe is ideal for meal prepping. You can prepare it ahead of time and store it in the refrigerator for up to four days. Reheat it easily in the microwave when ready to serve.
- Can I freeze the Sesame Ground Chicken for later use?
- Yes, this dish freezes well. Just allow it to cool completely before placing it in airtight containers or freezer bags. You can freeze individual portions for convenient meals later, up to three months.
- What are some suggested side dishes to serve with Sesame Ground Chicken?
- This dish pairs wonderfully with rice or ramen noodles, which help absorb the sweet sesame sauce. For a low-carb option, consider serving it with cauliflower rice.
Tips
- Consider Protein Alternatives: For a different taste or dietary preference, swap the ground chicken with other proteins like turkey, pork, or lean beef. They all work well with the sesame sauce.
- Make it Veggie-Packed: Enhance the dish by adding vegetables such as broccoli, snap peas, or shredded carrots for added nutrition and flavor.
- Adjust the Sweetness: If you’re watching your sugar intake, reduce the brown sugar or substitute with a stevia-based alternative to maintain the sweetness without the extra calories.
- Optimize for Meal Prep: This dish freezes well, making it perfect for meal prepping. Cool the cooked chicken completely before freezing it in individual portions for easy reheating and serving during busy days.
Equipment
- Skillet: A good quality skillet is essential for cooking the ground chicken and other ingredients.
- Whisk: Useful for mixing the sauce ingredients and incorporating the cornstarch mixture.
- Airtight Containers: For storing leftovers or for meal prepping and freezing individual portions.
