Best 4 Asian Ground Chicken Skillet Recipes

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Indulge in a culinary adventure with our tantalizing Asian Ground Chicken Skillet, a symphony of flavors that will transport your taste buds to the bustling streets of Asia. This delectable dish bursts with the essence of the Orient, featuring succulent ground chicken enveloped in a symphony of aromatic spices, zesty sauces, and crisp vegetables. Embark on a flavor journey as you explore our diverse collection of Asian-inspired ground chicken skillet recipes, each offering a unique twist on this classic dish. From the bold and spicy Szechuan Ground Chicken Skillet to the savory and umami-rich Japanese Teriyaki Ground Chicken Skillet, we have curated a selection of recipes that cater to every palate. Prepare to be captivated by the vibrant colors, tantalizing aromas, and irresistible flavors that await you in our Asian Ground Chicken Skillet extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

GROUND CHICKEN DAN DAN NOODLES



Ground Chicken Dan Dan Noodles image

These Easy Ground Chicken Dan Dan Noodles are heavenly and take slurping deliciousness to the next level. The recipe is a symphony of flavors with sesame, soy sauce, chili paste, garlic, ginger, and more. The sauce is savory, tangy, nutty, spicy, and slightly sweet and pairs perfectly with the hearty ground chicken and egg noodles. While traditional dan dan noodles have a rather complex sauce, I have taken some shortcuts on ingredients, but definitely not on flavor. The result is a super easy 30 minute family dinner you will love!

Provided by Carrie Tyler

Categories     Main Course

Number Of Ingredients 19

1 tablespoon Olive Oil
1 pound Ground Chicken
1/4 teaspoon Salt
1/2 teaspoon Black pepper
2 cloves garlic (minced)
2 teaspoon ginger (minced)
5 Scallions (WHITES only)
3 tablespoons Peanut butter, creamy
2-3 teaspoons Sambal Oelek Chili Paste ((add more or less for heat))
1 1/2 tablespoon Sesame Oil
1 tablespoon Honey
2 tablespoons Rice vinegar (or white wine vinegar)
1/2 cup Soy Sauce
1/4 teaspoon Cinnamon
1/4 cup Water
2 cups Chicken broth
16 ounces Fresh Linguine Egg Noodles (or Rice Noodles)
1 cup Baby Spinach Leaves, raw ((heaping cup or even 2 cups is good))
5 Scallions, greens only

Steps:

  • Slice the scallions, separating the whites (for the chicken) from the greens (for garnish). If not already minced, peel and mince the garlic and the ginger.
  • Make the Sauce. Mix together in a bowl: the Peanut Butter, Sesame Oil, Chili paste, Honey, Vinegar, and Cinnamon in a bowl. Once combined, whisk in the Soy sauce and water.
  • Cook the egg/rice noodles according to package directions. Drain and set aside. See note #3 for tip with rice noodles.
  • Preheat a large skillet/frying pan over medium-high heat. Add 2 tablespoon of olive oil and then the ground chicken. Break up the chicken as it cooks and let it really get browned, cooking about 5 minutes.
  • To the chicken, stir in the minced garlic and ginger, plus the whites of the scallions and cook another 2-3 minutes. Then add the Chicken Broth scraping up all of browned bits from the bottom. Finally, stir in the Sauce, HALF of the scallion greens, and the spinach leaves. Let cook for a final 4-5 minutes until the sauce is thickened and completely coating the chicken.
  • Add half of the noodles to the pan (or all of them if you can fit them) and slowly toss to combine.
  • To serve, add some of the plain noodles to the bottom of the bowls (this is if they didn't all fit in the pan with the sauce), then top with the saucy noodles and more meaty sauce. Garnish with the remaining green scallion slices and Enjoy!

Nutrition Facts : Calories 559 kcal, ServingSize 1 serving

ASIAN-STYLE GROUND CHICKEN AND NOODLES



Asian-Style Ground Chicken and Noodles image

Taken from 125 Best Ground Meat recipe book by Ilanna Simon --- cooking time does not include cooking the pasta, ground turkey can be used in place of ground chicken, this is very good!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons oil
2 green onions, chopped
1 tablespoon fresh minced gingerroot
2 tablespoons fresh minced garlic
2 cups cauliflower florets
1 small green bell pepper (seded and chopped)
1 small red bell pepper (seeded and chopped)
1 lb ground chicken
8 ounces vermicelli
1/3 cup tamari
1 tablespoon seasoned rice vinegar
4 teaspoons sesame oil
1 -2 teaspoon chili sauce
1 teaspoon grated lime zest
1 1/2 tablespoons freshly-squeezed lime juice
1 teaspoon packed brown sugar
6 cups shredded baby bok choy

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.

ASIAN CHICKEN SKILLET



Asian Chicken Skillet image

"This scrumptious recipe is a meal in itself. It uses a convenient Rice-A-Roni mix and only one pan...so cleanup is as short as the prep time." -Terri Christensen, Montague, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 package (5.9 ounces) chicken and garlic-flavored rice and vermicelli mix
2 tablespoons butter
1 pound boneless skinless chicken breasts, cut into strips
2-1/4 cups water
1/4 cup reduced-sodium teriyaki sauce
1/2 teaspoon ground ginger
1 package (16 ounces) frozen stir-fry vegetable blend, thawed

Steps:

  • In a large skillet, saute rice mix in butter until golden brown. Stir in the chicken, water, teriyaki sauce, ginger and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Stir in vegetable blend. Cover and cook 5-8 minutes longer or until rice is tender and chicken is no longer pink.

Nutrition Facts : Calories 397 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 955mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 6g fiber), Protein 31g protein.

ASIAN GROUND CHICKEN SKILLET



Asian Ground Chicken Skillet image

I do many types of stir fry, some of which are just your classic chinese style. This one is a ground chicken variety which is very spicy and full of vegetables.

Provided by David Hawkins

Categories     Poultry

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 15

1/2 lb ground chicken
1/2 red onion
1/2 teaspoon kosher salt
fresh ground black pepper
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon ginger
1 small cabbage
2 tablespoons soy sauce
3 green onions
1 teaspoon spicy sesame oil
1 teaspoon rice vinegar
2 carrots
2 hearts of palm
3 thai chilies

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.

Nutrition Facts : Calories 416.7, Fat 17, SaturatedFat 3.8, Cholesterol 97.5, Sodium 1912.8, Carbohydrate 43.1, Fiber 14.1, Sugar 19.9, Protein 30.2

Tips:

  • Prep is key: Before you start cooking, make sure to chop and measure all of your ingredients. This will help you stay organized and ensure that you don't miss anything.
  • Use a large skillet: A large skillet will help you cook the chicken and vegetables evenly. If you don't have a large skillet, you can cook the chicken and vegetables in batches.
  • Don't overcrowd the skillet: If you overcrowd the skillet, the chicken and vegetables will not cook evenly. Make sure to cook the chicken and vegetables in a single layer.
  • Cook the chicken until it is browned: The chicken should be cooked until it is browned on all sides. This will help to seal in the flavor and juices.
  • Add the vegetables: Once the chicken is browned, add the vegetables to the skillet. Stir-fry the vegetables until they are tender-crisp.
  • Add the sauce: Once the vegetables are tender-crisp, add the sauce to the skillet. Stir to combine.
  • Serve immediately: Serve the Asian ground chicken skillet immediately over rice or noodles.

Conclusion:

This Asian ground chicken skillet is a quick and easy meal that is packed with flavor. It is a great option for busy weeknights or when you are looking for a healthy and delicious dinner. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table in no time.

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