One pound of ground chicken, three completely different dinners. All three are weeknight-appropriate — under 30 minutes from start to plate.
Recipe 1: Thai Basil Ground Chicken (Gai Pad Krapow)
This is the Thai street food version — high heat, bold sauce, served over rice with a fried egg on top.
Ingredients: 1 lb ground chicken, 4 cloves garlic (minced), 2 to 4 Thai chilies or serrano peppers (sliced), 2 tablespoons oyster sauce, 1 tablespoon fish sauce, 1 teaspoon soy sauce, 1 teaspoon sugar, 1 large handful fresh Thai basil (or regular basil), neutral oil.
Method: Get a wok or large skillet very hot with oil. Add garlic and chilies, stir fry 30 seconds. Add ground chicken and press it into the pan — let it sit without stirring for 60 seconds to develop some browning before breaking it apart. Add oyster sauce, fish sauce, soy sauce, and sugar. Stir and cook until chicken is cooked through, about 3 more minutes. Pull from heat, add basil, and toss until wilted. Serve over jasmine rice with a fried egg.
Recipe 2: Ground Chicken Lettuce Wraps
Ingredients: 1 lb ground chicken, 1 can water chestnuts (drained, diced), 3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 3 green onions (sliced), 1 head butter lettuce (leaves separated).
Method: Cook ground chicken in a hot skillet until no longer pink. Add water chestnuts and cook 2 minutes. Add hoisin, soy sauce, sesame oil, and rice vinegar. Stir to coat, cook 1 minute. Remove from heat. Serve the filling in butter lettuce cups, topped with green onion and a drizzle of chili crisp if you have it.
Recipe 3: Chipotle Ground Chicken Tacos
Ingredients: 1 lb ground chicken, 1 chipotle chile in adobo (minced) plus 1 tablespoon adobo sauce, 1 teaspoon cumin, 1/2 teaspoon garlic powder, salt to taste, corn tortillas.
Method: Brown ground chicken in a skillet over medium heat with a tablespoon of beef tallow. Add chipotle, adobo sauce, and spices. Cook until fragrant and well combined, about 2 minutes. Serve in warm corn tortillas with diced white onion, cilantro, and a squeeze of lime.
All three recipes use one pound from our Premium Chicken collection.