Asian Ground Chicken Skillet Recipes

ASIAN GROUND CHICKEN SKILLET

Steps:

• Prep vegetables first by finely slicing the cabbage so that it has a stringy like texture. Shred the carrot, slice the hearts of palm into small coins, and cut the thai chilis into small rings by cutting crosswise. Slice the garlic into flat paper thin slices. Shred the ginger with a fine cheese grater. Slice the onion into thin strands, don't dice.
• Heat the oil in a large frying pan over medium-high heat until shimmering. Add the chicken and onion, and season with the salt and pepper.
• Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is cooked through and the onion is tender, about 8 minutes. Remove meat from the wok and set aside for a few minutes.
• Add the garlic, thai chili's and ginger and cook until fragrant, about 1 minute. Add the coleslaw mix and soy sauce and cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Add the meat mixture back inches.
• Remove from the heat, add the scallions, sesame oil, and vinegar, and stir to combine. Taste and season with salt and pepper as needed. Remember, never heat the sesame oil, just use it to flavor the dish at the end.

ASIAN-STYLE GROUND CHICKEN AND NOODLES

Steps:

• In a wok, or large skillet (wok is best), heat oil over med-high heat.
• Saute the green onions, ginger, garlic, cauliflower florets, green and red peppers for 1 minute.
• Add the ground chicken; brown; breaking up the chicken, for 5 mins, or until no longer pink.
• Meanwhile, in a sauce pan of boiling salted water; cook noodles for 6-7 mins, or until al dente; drain and rinse.
• For the sauce; in a bowl combine Tamari, rice vinegar, sesame oil, chili sauce, lime zest, lime juice and brown sugar.
• Pour into wok then stir until blended.
• Add the bok choy and stir well.
• Cover and cook for 2 mins, or until bok choy is tender.
• Add cooked noodles and stir into veggies and chicken.
• Add additional Tamari if desired.

EASY ASIAN SKILLET CHICKEN

Steps:

• Place the chicken cubes in a bowl, then season with salt and pepper.
• Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
• Place the chicken in a colinder and shake off an excess cornstarch.
• In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
• In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
• Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
• Using a slotted spoon remove the chicken to a bowl.
• Pour off some of the fat (leave about 2 tablespoons in skillet).
• Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
• Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
• Serve with cooked rice.