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What to do with 1 lb of ground chicken (besides make burgers)?

TerriL Jun 4, 2012 05:12 PM

I'd really like to do something with this tonight, but am feeling rather uninspired. Stir-fry? Any suggestions appreciated.

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  1. scubadoo97 RE: TerriL Jun 4, 2012 05:24 PM

    Use in stuffing for Asian dumplings

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      4Snisl RE: TerriL Jun 4, 2012 05:54 PM

      Make larb!

      6 Replies
      1. re: 4Snisl
        hawkeyeui93 RE: 4Snisl Jun 4, 2012 10:30 PM

        I second this!

        1. re: 4Snisl
          alliegator RE: 4Snisl Jun 5, 2012 06:56 AM

          I third it! Or if you'd like a hot Thai dish, try pad grapow.

          1. re: alliegator
            JungMann RE: alliegator Jun 5, 2012 07:26 AM

            I forgot about pad krapow. I make larb pretty frequently in the summertime and love pad krapow as a change of pace.

            1. re: alliegator
              ladyberd RE: alliegator Jun 5, 2012 08:31 AM

              Larb was the first thing that popped into my head as well. Makes an excellent first course or light meal!


            2. re: 4Snisl
              emu48 RE: 4Snisl Jun 10, 2012 08:35 PM

              Larb (also spelled sometimes as laab or laap) and pad grapow are among my favorite things. Larb works with any number of herb combinations, depending on what is available ... it's not absolutely essential to have things like kafir lime leaves and lemon grass, although some form of fresh mint seems essential. Pad grapow (also spelled umpteen ways) is a stir-fry or braise of ground or bite-size chicken, usually with oyster sauce and lots of garlic, with lots of Thai basil leaves. The basil is treated as a veggie rather than a herb, stirred in at the very last minute, usually off the fire, to retain flavor. Use as many or as few hot chills as you prefer. Online there are zillions of recipes for each of these dish. Pad graprow is also called Thai chicken with basil.

              1. re: emu48
                emu48 RE: emu48 Jul 28, 2012 01:16 AM

                A clarification: true pad gaprao (yes, you can transliterate thai words several ways) is made with holy basil, a variety that is pretty scarce outside Thailand and a few other spots. Outside Thailand, it's more often made with Thai sweet basil, the Thai basil that's more widely available in the West, with purplish stems. It's very good that way, but it's not really pad gaprao ... because you use haropha instead of gaprao. But make it anyway ... you'll love it.

            3. mamachef RE: TerriL Jun 4, 2012 05:54 PM

              Mix w/ an egg, some panko or breadcrumbs, minced garlic, chives, minced water chestnuts and ginger and cilantro, and a dash of soy - salt, white pepper. Make small meatballs, and bake or broil. Serve w/ peanut dipping sauce. yum. Also great w/ lettuce wraps.

              1. p
                Philly Ray RE: TerriL Jun 4, 2012 06:02 PM

                Mix in some taco seasoning and have tacos.

                1. sbp RE: TerriL Jun 4, 2012 08:22 PM

                  Chop up shitake mushrooms, scallions, stir fry chicken, add a bit of hoisin, sesame oil, oyster sauce. Serve in lettuce leaves.

                  1. mariacarmen RE: TerriL Jun 4, 2012 08:52 PM

                    i love these chicken meatballs:


                    but larb is always a good option....

                    1. m
                      mojoeater RE: TerriL Jun 4, 2012 09:05 PM

                      We use ground chicken and turkey easily by seasoning with chipotle in adobo, or a mix of garlic, onion, cayenne and cumin. Saute unril properly cooked. Serve with beans, avocado, cilantro, salsa, cheese, sour cream, etc. Either wrap in a big flour tortilla as a burrito or with corn tortillas for tacos. Also works over pasta as a bastardized chili mac or scrambled in eggs.

                      1. twyst RE: TerriL Jun 4, 2012 09:07 PM

                        Anything you do with ground beef! Just adjust the seasoning.

                        1. ritabwh RE: TerriL Jun 4, 2012 09:44 PM

                          lettuce wraps

                          1. ipsedixit RE: TerriL Jun 4, 2012 09:49 PM

                            Roll them into balls, bread with Panko and make "Chicken nuggets"

                            1. twodales RE: TerriL Jun 4, 2012 10:00 PM

                              Make Zuppa Mariata (Italian Wedding Soup) with chicken meatballs

                              1. Hank Hanover RE: TerriL Jun 4, 2012 10:05 PM

                                You could add it to stock. America's test kitchen determined the best way to get flavor and solids into a chicken stock is use some ground chicken.

                                1. s
                                  sedimental RE: TerriL Jun 4, 2012 10:08 PM

                                  I make a version of mapo tofu with ground chicken....lots of spice!

                                  2 Replies
                                  1. re: sedimental
                                    JeremyEG RE: sedimental Jun 5, 2012 09:30 PM

                                    I'd love to get your recipe for this!

                                    1. re: JeremyEG
                                      sedimental RE: JeremyEG Jun 5, 2012 09:56 PM

                                      Well, Jeremy, I don't really have a recipe. I make this for lunches for the week. I add shiritaki noodles to it sometimes.

                                      This is what I do:
                                      brown the chicken in oil and onion, add garlic (lots of chopped), then add grated ginger and soy sauce.Add a few teaspoons of chili bean paste (the really spicy kind) and a big splash of mirin.
                                      Add the cubed firm tofu. Let it simmer together. Taste. Add more spicy bean paste or soy sauce if needed. I use really spicy fermented bean paste. Yay!!!

                                  2. Njchicaa RE: TerriL Jun 5, 2012 07:00 AM

                                    Buffalo chicken meatballs

                                    1 Reply
                                    1. re: Njchicaa
                                      pine time RE: Njchicaa Jul 28, 2012 01:23 PM

                                      Do you have a favorite recipe to share? Tried one once, but it was too flat tasting.

                                    2. c
                                      cajundave RE: TerriL Jun 5, 2012 07:05 AM


                                      1. t
                                        Tonality666 RE: TerriL Jun 5, 2012 11:19 AM

                                        Just saw this recipe for Chicken Patties with Mint Yogurt Sauce on TasteSpotting. Looks good!


                                        1. c
                                          Chi_Guy RE: TerriL Jun 5, 2012 12:45 PM

                                          Chicken kabobs

                                          1. s
                                            sandylc RE: TerriL Jun 5, 2012 01:52 PM


                                            1. sunshine842 RE: TerriL Jun 5, 2012 02:14 PM

                                              I made stuffed mushrooms with ground chicken -- trim and remove the stems from the mushrooms, and mince the trimmed stems.

                                              Saute some diced bacon, a minced shallot, and the mushrooms until the mushrooms give up their liquid.

                                              Mix the ground chicken, the bacon-shallot-mushroom mixture, and spices to taste (I used herbes de Provence, but use whatever floats your boat) and some fresh-ground black pepper. Add a handful of fine-textured breadcrumbs, and an egg. Mix well. (yes, this is meatloaf)

                                              Lightly pack the mushroom caps with the mixture, and sprinkle generously with finely-grated Parmaggiano.

                                              Bake at 350 until brown and crispy on the tops.

                                              Graciously accept the accolades.

                                              (sorry - yes, the quantities are a little obtuse -- you can make 6 or 60....the above quantities did a dozen big shrooms for me, but YMMV)

                                              1. Bacardi1 RE: TerriL Jun 5, 2012 02:33 PM

                                                Anything you can do with ground beef you can do with ground chicken. That makes the list unbelievably endless.

                                                1. BananaBirkLarsen RE: TerriL Jun 5, 2012 02:41 PM

                                                  I came into the thread all excited to suggest larb, but it looks like everyone else got to it first. :D

                                                  I sometimes use chicken for Swedish meatballs -- the spicing works particularly well. Or you could spice the chicken and let it sit for a day or so to make fresh chicken sausage.

                                                  1. t
                                                    tasteeone RE: TerriL Jun 5, 2012 05:46 PM

                                                    These Chicken parm meatball subs are delicious http://www.foodnetwork.com/recipes/ra...

                                                    1. Olivia RE: TerriL Jun 5, 2012 08:05 PM

                                                      Stuffed peppers with brown rice, spinach (I'm a big fan of frozen chopped, squeezed dry), and cheese (feta is delicious). It's a great way to use up leftover grains and vegetables.

                                                      1. alkapal RE: TerriL Jun 5, 2012 09:21 PM

                                                        thai larb (or "laab")

                                                        1. l
                                                          lidia RE: TerriL Jun 7, 2012 06:32 PM


                                                          1. t
                                                            TerriL RE: TerriL Jun 9, 2012 06:13 PM

                                                            Thanks for all the great suggestions. I ended up making a terrific chicken meatloaf based on this recipe:

                                                            And, to those that mentioned larb, do you have a recipe to share or recommend?

                                                            1 Reply
                                                            1. re: TerriL
                                                              emu48 RE: TerriL Jun 10, 2012 08:47 PM

                                                              Every larb recipe seems wonderful. It's good warm or at room temp, with rice and/or lettuce leaves to scoop it up. All it is is ground chicken (or pork or beef) cooked with fish sauce and finely cut up veggie matter in some combination: garlic, onions or shallots, fresh hot chills, some kind of mint leaves, maybe kafir lime leaves or any kind of Thai basil, maybe cilantro (coriander leaves). It is at its best garnished with ground up toasted rice: Toast some uncooked rice grains in a dry skillet until light brown. Cool and grind (mortar and pestle, electric coffee grinder or food processor, or paper bag and rolling pin) and sprinkle on the larb just before you serve it so it stays crunchy.

                                                            2. MsDiPesto RE: TerriL Jul 29, 2012 07:57 PM

                                                              Glad you found a good use for it. Others are a sort of Keema Mutter, or season taco style and put in tacos, etc.

                                                              1. j
                                                                JoDenise RE: TerriL Jul 29, 2012 11:28 PM

                                                                PF Chang inspired lettuce wraps! yummmmm

                                                                1. juster RE: TerriL Jul 30, 2012 09:12 AM

                                                                  Rachael Ray's buffalo chicken chili. Really, it's very, very tasty. (I'm not ashamed!)

                                                                  1 Reply
                                                                  1. re: juster
                                                                    margib RE: juster Jul 30, 2012 03:31 PM

                                                                    or her buffalo sloppy joes...

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