HOME > Chowhound > Home Cooking >


Ideas for Ground Chicken Needed...

  • f

Foster Farm's ground chicken was on a half-priced promotion, so I bought some. I have never used ground chicken before. Does anyone have any recipe ideas to put it to it's best use?

  1. Click to Upload a photo (10 MB limit)
  1. Maybe maked stuffed peppers? Mix w/diced peppers, onions, maybe black beans and bake for a while, then throw on a delicious melty-cheese cap?

    1. Mix with ground beef/lamb/pork or veal for meat loaf.
      Make chicken chili, tacos or burritos
      Make chicken "bolognese"
      Make chicken meatballs using seasoned bread crumbs, lots of parmesian cheese, mozzerela and an egg binder

      I have found most all white meat ground chicken is very dry when cooked and is better served in wet dishes or mixed with other ground meat like those mentioned above.

      Ground chicken that is a mix of dark and white is a little moister but can also easily dry out. You can make chicken burgers but again they are better mixed with some moister things. I like making greek burgers by lightly mixing the ground chicken with feta cheese and mint and then cooking or med low heat heat until cooked thru and cheese starts to melt. You can also do the same using spinach and gorgonzola.

      3 Replies
      1. re: foodiex2

        I've made ground chicken patties that stayed moist. I marinated the chicken in olive oil, garlic, and herbs for about four hours in the fridge. Then sort of squeezed out the excess oil, formed patties, and "grilled" on the George Foreman. The rest of the oil ran out while cooking, but the patties remained quite moist and tender--I cooked to just a touch of pink in the center and a nice brown crust. I screwed up the herbs, or something, and the flavor was not all that great. If I did it again I'd forego the herbs and mix in some chopped onion.

        1. re: Shep

          I never thought about marinating ground meat first, interesting! I would think the oil would keep the patties from holding there shape and would fall part but obviously they didn't for you. Thanks for the tip!

          I have had success making a "crust" but forming the patties then coating with worcestershire sauce and a heavy sprinkling of old bay on both sides. The old bay adheres to the wet meat and when seared forms a nice crust. They tasted great but not something I would eat often-too salty!

          1. re: foodiex2

            You're right, the patties had a tendency to crumble, but the top and bottom surfaces of the George Foreman held them together. If I ever do it again, I'll try bacon-wrapping the patties.

      2. Excellent substitute for ground pork in any Chinese recipe.

        Try "Lion's Head Meatball", wontons, all types of steamed/fried dumplings, ma po tofu, "Ants Climbing Trees", Szechuan string beans or any of the vegetable recipes that call for some ground pork.

        1. k
          King of Northern Blvd.

          Drunken Noodles

          1. I've always used it in lasagna, since a friend of mine doesn't eat red meat. I like to use it for meatballs as well. Either pan fried or just put in soup like dumplings.

            1. Mix with a lightly beaten egg, chopped scallions, chopped water chestnuts, some breadcrumbs, minced garlic, a touch of sesame oil, a little ginger and some soy sauce. Form small, slightly flattened balls and skewer them on wooden skewers. (The skewers aren't crucial - you can do without them - they just make for a nice presentation.) Grill, basting with teriyaki sauce. Serve with white rice. Don't know if it's even close to the real thing, but it's my version of tsukune.

              1. One of the staples in my house has become Asian chicken burgers. I got the recipe from Cooking Light about 2 years ago, and it's always a hit.

                Mix 1 lb. of ground chicken with chopped green onion, a tablespoon of chili paste (or sriracha), grated fresh ginger, low sodium soy sauce and a pinch of salt. I cook the burgers in a cast iron skillet since I live in an apartment and don't have a grill.

                I make a peanut sauce for my husband...I like it without the peanut sauce. The peanut sauce is very easy, thought, and if you want I can post the recipe.

                Sometimes when I make these burgers I make twice as much and stick 1/2 in the freezer, so that next time all I have to do is defrost the already made mixture and cook.

                They're really good.

                1. I like to make Thai-style lettuce wraps. Stir-fry the ground chicken with some chiles, lime juice, fish sauce, a pinch of sugar, and lots of fresh basil. Serve with bibb lettuce for scooping.

                  1. I actually just made blackened chicken burgers the other day. As an avowed meat eater, I was hesitant but found that blackening the ground chicken burger and cooking it pretty much like a regular hamburger (except fully cooking it) it stayed much juicier than a blackened chicken breast. I might be a convert.... occassionally.

                    Also, one of my favorite dishes at a local Chinese restaurant is Ants in the Tree. I'm not sure how to make it or if it is even authentic, but its cellophane noodles (tree) and ground chicken (ants) cooked in a spicy sauce. Perhaps you can look up a recipe or someone will know how to make it. A very good, tasty, spicy and relatively healthy dish.

                    1. Try white bean chili! I usually use ground turkey, but I have ground chicken in the freezer, too, so I'm planning on it!
                      Saute chopped garlic, onions and peppers in a little oil to soften. Toss in a bunch of ancho chili powder and cumin, stir it into the veg, and saute another minute until it all looks a nice brick red color. Add the ground meat, saute until it's cooked. Add oregano and more pepper (ancho, cayenne, black - I throw it all in). Add some beer or chicken broth (about a cup, depends on volume of solids) and simmer for 5 minutes. Add a can of diced green chilis and white beans (rinsed if they are canned). Add more cumin. Simmer for 10 minutes, taste, add salt and green tabasco to taste. Simmer 5 more minutes, add fresh cilantro, chopped scallion, and lime before serving.