Go Back
–+ servings

Sesame Ginger Asian Ground Chicken Filling

Gentle Tummy
Print Recipe

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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)