Sesame Ginger Asian Ground Chicken Filling
This Sesame Ginger Asian Ground Chicken delivers incredible flavor in just 15 minutes! Perfect for meal prep, the juicy ground chicken is infused with soy sauce, sesame oil, and fresh ginger. Serve it in lettuce wraps, over rice, or with ramen for a quick Asian-inspired meal the whole family will love.
Want a versatile Asian-inspired protein that you’ll be excited to make and serve? This Sesame Ginger Asian Ground Chicken Filling delivers incredible flavor with minimal effort. Ready in just 15 minutes, this juicy ground chicken is infused with the perfect balance of sesame, ginger, and garlic – creating a protein-packed addition for lettuce wraps, rice bowls, or spring roll bowls.
When my family is craving Asian flavors but I’m short on time, this is my go-to recipe. Everyone loves choosing their own way to enjoy it – my kids pile it on white rice while I prefer mine with cauliflower rice for a lighter option. The best part? You can easily adjust the spice level and batch prep it for quick lunches throughout the week!
Why You’ll Love This Asian Ground Chicken Recipe
- Quick weeknight solution: Ready in just 15 minutes with simple ingredients you likely already have.
- Versatile protein base: Works beautifully in lettuce wraps, rice bowls, ramen, or spring roll bowls.
- Meal prep friendly: Stays delicious for days in the refrigerator, making weekday lunches a breeze.
- Customizable flavor: Easily adjust the spice level or substitute ground turkey or pork based on preferences.
Ingredients & Substitutions
Here is everything you need to make sesame ginger Asian ground chicken filling:
Ground Chicken: Creates a lean, protein-rich base that absorbs flavors beautifully. Substitute with ground turkey for a similar taste, ground pork for a richer flavor, or lean ground beef if that’s what you have on hand.
Light Olive Oil: Helps cook the chicken evenly without adding strong flavor. Avocado oil or vegetable oil work just as well.
Soy Sauce: Provides that classic umami flavor and saltiness. For a gluten-free option, coconut aminos make an excellent substitute with a slightly sweeter profile.
Toasted Sesame Oil: Adds a nutty, aromatic flavor that’s essential to Asian cuisine. There’s no perfect substitute, but a little peanut oil can work in a pinch.
Rice Vinegar: Adds brightness and balances the savory flavors. White vinegar or apple cider vinegar can work (use slightly less).
Garlic Powder: Infuses the chicken with savory depth. Fresh minced garlic cloves provide even better flavor if you have them.
Grated Ginger: Adds a warm, spicy note that defines this dish. Ground ginger works if fresh isn’t available, though the flavor won’t be quite as vibrant.
Paprika: Adds a subtle warmth and color. Swap with a little cayenne if you want heat, or omit if necessary.
Green Onions: Provide fresh, mild onion flavor. Substitute with finely diced yellow onion or shallots if needed.
Water Chestnuts: Add a delightful crunch and subtle sweetness. Substitute with diced jicama, bamboo shoots, or even finely diced bell pepper for texture.
Cornstarch: Creates a silky sauce that clings to the chicken. Arrowroot powder works as a 1:1 substitute.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: Replace soy sauce with tamari or coconut aminos. Double-check that your cornstarch is certified gluten-free (most are).
Dairy-Free: This recipe is naturally dairy-free as written.
Vegan: Substitute ground chicken with crumbled extra-firm tofu (pressed and drained) or a plant-based ground meat alternative. Add an extra splash of sesame oil for richness.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Sesame Ginger Asian Ground Chicken Filling Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prep the Ingredients
Dice the white bases of 2 green onions (reserve the green parts for garnish). Finely chop 1/4 cup water chestnuts. In a small bowl, mix 1 tablespoon water with 1 teaspoon cornstarch to make a slurry and set aside.
Step 2: Cook the Chicken
Heat a large skillet over medium heat. Add 1 tablespoon light olive oil and the diced green onion white bases. Sauté for 30 seconds until fragrant.
Add 1 pound ground chicken to the skillet, breaking it apart with a wooden spoon. Pour 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1 teaspoon rice vinegar over the meat. Sprinkle with 1 teaspoon garlic powder (or 3 minced garlic cloves), 1 teaspoon paprika, 1/2 teaspoon salt, and a dash of pepper. Cook for 3-4 minutes, stirring occasionally, until the meat is almost cooked through.
Add 1/4 cup diced water chestnuts and 1 teaspoon grated ginger (or 1/2 teaspoon ground ginger). Stir and cook for 2 minutes, allowing the flavors to meld together.
Step 3: Thicken the Sauce
Give the cornstarch slurry a quick stir, then pour it over the meat mixture. Stir continuously for 1-2 minutes until the sauce thickens slightly and coats the chicken. Remove from heat and serve immediately.
Expert Recipe Tips
Use cold ground chicken: Starting with chilled meat helps it brown better rather than steaming in the pan.
Don’t overcook the chicken: Ground chicken can dry out quickly, so remove it from heat as soon as it’s no longer pink inside.
Prep ahead for quicker cooking: Dice all vegetables and mix your sauce ingredients before heating the pan for a smooth cooking experience.
Toast sesame seeds for garnish: For an extra flavor boost, lightly toast sesame seeds in a dry pan until golden before sprinkling over the finished dish.
Control the moisture: If your ground chicken releases a lot of liquid, cook off the excess moisture before adding the cornstarch slurry for the best texture.
Delicious Serving Suggestions
- Asian lettuce wraps: I like to serve the filling with butter lettuce leaves and julienned vegetables. You’ll love it because it creates a light, refreshing meal with great texture contrasts.
- Rice bowls: Serve over jasmine rice or brown rice with steamed vegetables. This creates a complete meal with balanced nutrition that’s perfect for meal prep.
- Cauliflower rice stir-fry: I often mix this filling with cauliflower rice and extra vegetables for a low-carb option. You’ll love how filling and nutritious it is while staying light.
- Ramen topping: Add a scoop to your favorite ramen for a protein boost. The savory chicken complements the noodles perfectly and transforms a simple bowl into a hearty meal.
- Spring roll bowls: Serve with rice noodles, fresh vegetables, and herbs for a deconstructed spring roll experience. It’s a fun, interactive meal that lets everyone customize their bowl.
Do you love Asian-inspired food? Check out more of my easy and nutritious Asian-inspired recipes:
Sesame Ginger Asian Ground Chicken Filling
Ingredients
- 1 pound ground chicken
- 1 tablespoon light olive oil
- 2 tablespoons soy sauce (Tamari for GF)
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- dash black pepper
- 2 green onions
- 1/4 cup water chestnuts
- 1 teaspoon cornstarch
Instructions
- Dice the white bases of 2 green onions (reserve the green parts for garnish). Finely chop 1/4 cup water chestnuts. In a small bowl, mix 1 tablespoon water with 1 teaspoon cornstarch to make a slurry and set aside.
- Heat a large skillet over medium heat. Add 1 tablespoon light olive oil and the diced green onion white bases. Sauté for 30 seconds until fragrant.Add 1 pound ground chicken to the skillet, breaking it apart with a wooden spoon. Pour 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1 teaspoon rice vinegar over the meat. Sprinkle with 1 teaspoon garlic powder (or 3 minced garlic cloves), 1 teaspoon paprika, 1/2 teaspoon salt, and a dash of pepper. Cook for 3-4 minutes, stirring occasionally, until the meat is almost cooked through.
- Add 1/4 cup diced water chestnuts and 1 teaspoon grated ginger (or 1/2 teaspoon ground ginger). Stir and cook for 2 minutes, allowing the flavors to meld together.
- Give the cornstarch slurry a quick stir, then pour it over the meat mixture. Stir continuously for 1-2 minutes until the sauce thickens slightly and coats the chicken. Remove from heat and serve immediately.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
The fresh ginger flavor in this is so good! We added it to some stir-fried vegetables and we all cleaned our plates. Next time I’ll have to double the recipe so we’ll have leftovers!!
Hi Lindi, I love the fresh ginger, too! Thank you for the review 🙂
This recipe is so tasty and versatile! I hope you enjoy making it 🙂