18 Delicious Asian Ground Chicken Recipes Spicy

Ready to spice up your dinner routine with something quick, flavorful, and utterly delicious? Our roundup of 18 Asian ground chicken recipes is here to transform your weeknight meals into a culinary adventure. From fiery stir-fries to savory bowls, each dish promises a perfect blend of heat and heart. Dive in and discover your next favorite recipe that’s sure to bring excitement to your table!

Spicy Asian Ground Chicken Lettuce Wraps

These wraps are your ticket to a flavor-packed meal that’s both light and satisfying. They’re perfect for those nights when you want something quick but don’t want to skimp on taste.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 2 tbsp toasted sesame oil
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 2 tbsp hoisin sauce
• 1 tbsp sriracha sauce, adjust for heat preference
• 1 tbsp rice vinegar
• 1/4 cup green onions, thinly sliced
• 1 head butter lettuce, leaves separated for cups
• 1/4 cup cilantro leaves, for garnish
• 1/4 cup roasted peanuts, roughly chopped

Instructions

1. Heat a large skillet over medium-high heat and add the toasted sesame oil.
2. Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Mix in the hoisin sauce, sriracha, and rice vinegar, ensuring the chicken is evenly coated. Cook for another 2 minutes.
5. Remove from heat and fold in the green onions.
6. To serve, spoon the chicken mixture into butter lettuce cups. Garnish with cilantro leaves and chopped peanuts.

Get ready for a crunch in every bite, with the cool lettuce balancing the spicy, savory chicken. Try adding a squeeze of lime for an extra zing that brightens the whole dish.

Asian Ground Chicken Stir Fry with Vegetables

Out of all the quick and flavorful dinners you can whip up on a busy weeknight, this Asian Ground Chicken Stir Fry with Vegetables is a game-changer. It’s packed with vibrant flavors and comes together in no time, making it a perfect go-to meal.

Ingredients

• 1 lb ground chicken, preferably thigh meat for more flavor
• 2 tbsp avocado oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup bell peppers, thinly sliced
• 1 cup snap peas, trimmed
• 2 tbsp soy sauce, low-sodium
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/4 cup green onions, sliced
• 1 tsp red pepper flakes, optional for heat

Instructions

1. Heat a large skillet or wok over medium-high heat and add the avocado oil, swirling to coat the pan evenly.
2. Add the ground chicken to the skillet, breaking it apart with a spatula. Cook for 5-6 minutes, until no pink remains, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant, being careful not to burn.
4. Add the bell peppers and snap peas to the skillet, stirring to combine. Cook for 3-4 minutes, until vegetables are crisp-tender.
5. Pour in the soy sauce and hoisin sauce, tossing everything to coat evenly. Cook for an additional 2 minutes to let the flavors meld.
6. Drizzle with sesame oil and sprinkle with green onions and red pepper flakes if using. Toss once more and remove from heat.

Serve this stir fry over a bed of steamed jasmine rice or cauliflower rice for a lighter option. The dish boasts a perfect balance of savory and slightly sweet flavors, with a satisfying crunch from the fresh vegetables. Sprinkle with extra green onions or a dash of sesame seeds for an elegant finish.

Sweet and Spicy Asian Ground Chicken Meatballs

Let’s dive into making these irresistible Sweet and Spicy Asian Ground Chicken Meatballs that are perfect for any occasion. You’ll love how the flavors come together, creating a dish that’s both comforting and exciting.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp soy sauce, reduced-sodium
• 1 tbsp sriracha sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/4 cup green onions, finely chopped
• 1 tbsp vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the ground chicken, panko breadcrumbs, beaten egg, soy sauce, sriracha, honey, sesame oil, minced garlic, grated ginger, and chopped green onions. Mix until just combined to avoid tough meatballs.
2. Shape the mixture into 1-inch diameter meatballs, ensuring they’re uniform for even cooking.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Carefully add the meatballs, leaving space between them to allow for even browning.
4. Cook the meatballs for about 4 minutes on the first side, then flip and cook for another 3-4 minutes, until golden brown and cooked through (internal temperature should reach 165°F).
5. Transfer the cooked meatballs to a plate lined with paper towels to drain any excess oil.

Vibrant and packed with flavor, these meatballs boast a perfect balance of sweet and spicy, with a tender, juicy interior. Serve them over steamed jasmine rice or skewered as appetizers for your next gathering.

Asian Ground Chicken and Cabbage Stir Fry

Got a craving for something quick, flavorful, and slightly exotic? This Asian Ground Chicken and Cabbage Stir Fry is your weeknight savior, packing a punch of umami and crunch in every bite.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 2 cups green cabbage, thinly sliced
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 2 tbsp soy sauce, low-sodium
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced diagonally
• 1 tbsp cilantro, chopped for garnish

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground chicken, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Add thinly sliced cabbage, tossing to combine. Cook for 3 minutes until slightly wilted but still crisp. Tip: High heat is key to maintaining the cabbage’s crunch.
5. Pour in soy sauce, oyster sauce, and sesame oil, stirring to coat evenly. Sprinkle red pepper flakes for heat.
6. Continue cooking for another 2 minutes, allowing flavors to meld. Tip: A quick taste here can help adjust seasoning if needed.
7. Remove from heat and garnish with sliced green onions and chopped cilantro.

Zesty and vibrant, this stir fry offers a delightful contrast between the tender chicken and crisp cabbage. Serve it over steamed jasmine rice or wrap it in butter lettuce cups for a low-carb option.

Ground Chicken Pad Thai

You’re in for a treat with this Ground Chicken Pad Thai—it’s a twist on the classic that’s both easy to whip up and packed with flavor. Perfect for those nights when you’re craving something delicious but don’t want to spend hours in the kitchen.

Ingredients

• 8 oz rice noodles, soaked in warm water for 30 minutes until pliable
• 1 tbsp avocado oil
• 1 lb ground chicken, preferably free-range
• 3 cloves garlic, minced
• 2 pasture-raised eggs, lightly beaten
• 1 cup bean sprouts
• 1/4 cup roasted peanuts, crushed
• 2 green onions, thinly sliced
• 2 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 tbsp coconut sugar
• 1/2 lime, juiced
• 1/4 cup cilantro leaves, for garnish

Instructions

1. Heat avocado oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground chicken and minced garlic, breaking up the chicken with a spatula. Cook until the chicken is no longer pink, about 5 minutes.
3. Push the chicken to one side of the wok. Pour the beaten eggs into the other side, scrambling until just set, about 1 minute.
4. Drain the rice noodles and add them to the wok, tossing gently to combine with the chicken and eggs.
5. Stir in fish sauce, tamarind paste, and coconut sugar, ensuring the noodles are evenly coated. Cook for 2 minutes, stirring constantly.
6. Add bean sprouts and half of the green onions, tossing to incorporate. Cook for an additional 1 minute.
7. Remove from heat and squeeze lime juice over the top, tossing once more to distribute the flavors.
8. Garnish with crushed peanuts, remaining green onions, and cilantro leaves before serving.

Mouthwatering and satisfying, this Ground Chicken Pad Thai boasts a perfect balance of sweet, tangy, and savory flavors. Serve it with extra lime wedges on the side for an added zing that brightens every bite.

Asian Ground Chicken Zucchini Noodles

Mmm, imagine coming home to a dish that’s light yet satisfying, packed with flavor, and ready in no time. That’s exactly what you get with this Asian-inspired ground chicken and zucchini noodles—perfect for those busy weeknights when you crave something delicious without the fuss.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 2 medium zucchinis, spiralized into noodles
• 2 tbsp toasted sesame oil
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 1 tbsp honey
• 1 tsp crushed red pepper flakes
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds, for garnish

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp toasted sesame oil.
2. Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until no pink remains, about 5-7 minutes.
3. Push the chicken to one side of the skillet and add the remaining 1 tbsp sesame oil, ginger, and garlic. Sauté for 30 seconds until fragrant.
4. Combine the chicken with the ginger and garlic mixture, then add the soy sauce, honey, and red pepper flakes. Stir well to coat the chicken evenly.
5. Add the zucchini noodles to the skillet, tossing gently to combine. Cook for 2-3 minutes until the noodles are just tender but still crisp.
6. Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Now, the zucchini noodles bring a fresh crunch that contrasts beautifully with the savory, slightly sweet chicken. Try serving it in a bowl with extra sesame seeds on top for that perfect Instagram-worthy shot.

Korean Spicy Ground Chicken Bowl

Today’s the perfect day to spice up your meal routine with something bold and flavorful. Think of this Korean Spicy Ground Chicken Bowl as your go-to for a quick, satisfying dinner that packs a punch.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce, low-sodium
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 1 tbsp sesame oil
• 1 cup jasmine rice, uncooked
• 2 cups water
• 1 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup scallions, thinly sliced
• 1 tsp sesame seeds, for garnish

Instructions

1. In a medium saucepan, combine jasmine rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While rice cooks, heat clarified butter in a large skillet over medium heat. Add beaten eggs and scramble until just set, about 2 minutes. Remove from skillet and set aside.
3. In the same skillet, add sesame oil and heat over medium-high. Add garlic and ginger, sautéing until fragrant, about 30 seconds.
4. Add ground chicken to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
5. Stir in gochujang, soy sauce, and honey, mixing well to coat the chicken. Cook for an additional 2 minutes to meld flavors.
6. Fluff the cooked rice with a fork and divide between two bowls. Top with spicy chicken, scrambled eggs, and garnish with scallions and sesame seeds.

Layers of spicy, sweet, and savory come together in this bowl for a meal that’s as vibrant as it is delicious. Try adding a drizzle of sriracha mayo for an extra kick or serve with a side of kimchi for a traditional touch.

Asian Ground Chicken and Rice Bowl

Hey, you know those nights when you want something tasty but don’t want to fuss? This Asian Ground Chicken and Rice Bowl is your answer. It’s quick, flavorful, and totally satisfying.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 1 cup jasmine rice, rinsed until water runs clear
• 2 tbsp toasted sesame oil
• 3 tbsp soy sauce, divided
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup shredded carrots
• 1 cup thinly sliced scallions
• 1 tbsp rice vinegar
• 1 tsp crushed red pepper flakes
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter

Instructions

1. In a medium saucepan, combine jasmine rice with 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While rice cooks, heat sesame oil in a large skillet over medium-high heat. Add ground chicken, breaking it apart with a spatula, and cook until no pink remains, about 5 minutes.
3. Add garlic, ginger, and red pepper flakes to the chicken, stirring constantly for 1 minute until fragrant.
4. Stir in 2 tbsp soy sauce and honey, cooking for another 2 minutes until the chicken is glazed.
5. In a separate small skillet, heat clarified butter over medium heat. Pour in beaten eggs, tilting the pan to spread evenly. Cook without stirring until set, about 2 minutes, then flip and cook for 30 seconds more. Slice into strips.
6. Fluff rice with a fork and divide among bowls. Top with chicken, shredded carrots, scallions, and egg strips.
7. Drizzle with remaining soy sauce and rice vinegar. Toss gently to combine.

Now, the texture here is everything—tender chicken, fluffy rice, and crispy egg strips. For an extra kick, sprinkle with more red pepper flakes or a drizzle of sriracha before serving.

Thai Basil Ground Chicken

Sometimes, you just need a quick, flavorful dish that doesn’t skimp on taste or freshness. This Thai Basil Ground Chicken is your ticket to a vibrant, aromatic meal that’s ready in no time.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 2 tbsp grapeseed oil
• 3 garlic cloves, finely minced
• 2 Thai chilies, thinly sliced (adjust for heat preference)
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp soy sauce
• 1 tsp granulated sugar
• 1 cup fresh Thai basil leaves, loosely packed
• 1 red bell pepper, julienned

Instructions

1. Heat grapeseed oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and sliced Thai chilies, sautéing for 30 seconds until fragrant but not browned.
3. Increase heat to high, add ground chicken, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
4. Stir in oyster sauce, fish sauce, soy sauce, and sugar, ensuring the chicken is evenly coated. Cook for another 2 minutes to meld flavors.
5. Add julienned red bell pepper, cooking for 1 minute to slightly soften while retaining crunch.
6. Remove from heat, fold in Thai basil leaves until just wilted, about 30 seconds.

You’ll love the punchy, umami-rich flavors paired with the slight sweetness and heat. Serve it over jasmine rice or wrap it in lettuce cups for a refreshing twist.

Asian Ground Chicken Egg Roll in a Bowl

Let’s dive into a dish that’s bursting with flavor and comes together in no time—perfect for those nights when you’re craving something delicious but don’t want to fuss with rolling egg rolls.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 1 tbsp avocado oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup green onions, thinly sliced
• 1/2 cup carrots, julienned
• 1/2 cup cabbage, shredded
• 2 tbsp soy sauce, reduced-sodium
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup cilantro, chopped
• 1 tbsp sesame seeds, for garnish

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground chicken, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Stir in garlic and ginger, cooking until fragrant, about 30 seconds. Tip: Keep the garlic from burning by stirring constantly.
4. Add green onions, carrots, and cabbage. Cook until vegetables are just tender, about 3 minutes.
5. Pour in soy sauce, rice vinegar, and sesame oil. Sprinkle with red pepper flakes. Stir to combine, cooking for another 2 minutes to meld flavors. Tip: Adjust the heat to prevent the sauce from reducing too quickly.
6. Remove from heat. Fold in cilantro. Tip: Adding cilantro off the heat preserves its fresh flavor and vibrant color.
7. Garnish with sesame seeds before serving.

Serve this vibrant bowl over a bed of steamed jasmine rice or wrapped in butter lettuce leaves for a refreshing crunch. The combination of savory, slightly sweet, and spicy flavors with the tender-crisp vegetables makes every bite a delight.

Ground Chicken Dumplings with Asian Flavors

Unbelievably easy and packed with flavor, these ground chicken dumplings bring a taste of Asia right to your kitchen. Perfect for a cozy night in or impressing guests, they’re a game-changer.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 2 tbsp soy sauce, reduced-sodium
• 1 tbsp sesame oil, toasted
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup green onions, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1/2 cup cabbage, finely shredded
• 1 package (about 30) round dumpling wrappers
• 2 tbsp clarified butter
• 1/2 cup water, for steaming

Instructions

1. In a large mixing bowl, combine ground chicken, soy sauce, sesame oil, beaten egg, green onions, garlic, ginger, and cabbage. Mix until just combined; avoid overmixing to keep the filling tender.
2. Lay a dumpling wrapper on a clean surface. Place 1 tsp of the chicken mixture in the center. Moisten the edges with water, fold over to form a half-moon, and pleat the edges to seal. Repeat with remaining wrappers and filling.
3. Heat clarified butter in a large non-stick skillet over medium heat. Arrange dumplings in a single layer, flat side down, and cook until bottoms are golden brown, about 2-3 minutes.
4. Carefully add water to the skillet, cover immediately, and steam dumplings for 5 minutes, or until water evaporates and wrappers are translucent.
5. Remove lid and cook for another 1-2 minutes to crisp the bottoms again. Serve hot.

Velvety soft with a crispy bottom, these dumplings are a textural dream. Serve them with a side of spicy chili oil for an extra kick, or over a bed of steamed greens for a lighter meal.

Asian Ground Chicken and Mushroom Stir Fry

Absolutely everyone needs a quick, flavorful stir-fry in their recipe arsenal, and this Asian Ground Chicken and Mushroom Stir Fry is just the ticket. You’ll love how the savory chicken pairs with the earthy mushrooms, all coated in a glossy, umami-packed sauce.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 2 cups shiitake mushrooms, thinly sliced
• 3 tbsp clarified butter
• 2 tbsp soy sauce, reduced-sodium
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/2 cup scallions, sliced diagonally
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch, dissolved in 2 tbsp water

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add clarified butter to the wok, swirling to coat the surface evenly.
3. Introduce ground chicken, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes. Tip: Avoid overcrowding to ensure proper browning.
4. Push chicken to one side of the wok. Add shiitake mushrooms to the empty space, sautéing until they begin to soften, about 3 minutes.
5. Stir in garlic and ginger, cooking until fragrant, 30 seconds. Combine with chicken and mushrooms.
6. Pour in soy sauce, oyster sauce, and sesame oil, stirring to coat all ingredients evenly.
7. Sprinkle red pepper flakes and add scallions, tossing to incorporate.
8. Give the cornstarch slurry a quick stir and drizzle over the stir-fry. Cook until the sauce thickens, about 1 minute. Tip: The sauce should cling to the ingredients without being gloppy.
9. Remove from heat and let sit for 2 minutes to allow flavors to meld. Tip: This rest period enhances the dish’s depth of flavor.

The stir-fry boasts a perfect balance of tender chicken and chewy mushrooms, all enveloped in a rich, slightly spicy sauce. Serve it over steamed jasmine rice or tucked into lettuce cups for a refreshing twist.

Sesame Ginger Ground Chicken Lettuce Wraps

Feeling like you need a quick, flavorful meal that won’t weigh you down? These sesame ginger ground chicken lettuce wraps are your answer, packed with bold flavors and a satisfying crunch.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 2 tbsp toasted sesame oil
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce, low-sodium recommended
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 cup water chestnuts, finely diced
• 2 green onions, thinly sliced
• 1 head butter lettuce, leaves separated and washed
• 1 tbsp sesame seeds, for garnish

Instructions

1. Heat a large skillet over medium-high heat and add the toasted sesame oil.
2. Once the oil shimmers, add the ground chicken, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Stir in the ginger and garlic, cooking for 1 minute until fragrant.
4. Add the hoisin sauce, soy sauce, rice vinegar, and honey, stirring to combine. Let the mixture simmer for 2 minutes to meld the flavors.
5. Mix in the water chestnuts and green onions, cooking for an additional 2 minutes. Tip: For extra crunch, add the water chestnuts last to preserve their texture.
6. Remove from heat and spoon the mixture into the butter lettuce leaves. Tip: Choose the largest, most pliable leaves for easier wrapping.
7. Sprinkle with sesame seeds before serving. Tip: Toast the sesame seeds lightly for a deeper flavor.

Enjoy the contrast of the cool, crisp lettuce with the warm, savory filling. These wraps are perfect for a light lunch or as an appetizer at your next gathering.

Asian Ground Chicken and Bell Pepper Stir Fry

Sometimes, you just need a quick, flavorful dish that doesn’t skimp on nutrition or taste. This Asian-inspired stir fry hits all the right notes with its savory ground chicken and crisp bell peppers.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 2 cups mixed bell peppers, julienned (red, yellow, and green for color)
• 3 tbsp avocado oil, divided
• 2 tbsp fresh ginger, finely minced
• 3 cloves garlic, thinly sliced
• 1/4 cup low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes
• 1/4 cup green onions, thinly sliced on a bias
• 1 tbsp toasted sesame seeds, for garnish

Instructions

1. Heat 2 tbsp avocado oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground chicken, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes. Tip: Don’t stir too often to allow some browning.
3. Push the chicken to one side of the wok. Add the remaining 1 tbsp oil to the empty space, then the ginger and garlic. Sauté for 30 seconds until fragrant.
4. Add the julienned bell peppers, stirring to combine with the chicken. Cook for 3 minutes until peppers are crisp-tender.
5. Pour in the soy sauce, rice vinegar, and sesame oil. Sprinkle with red pepper flakes. Stir-fry for 1 minute to coat evenly. Tip: Adjust heat to prevent burning if the sauce reduces too quickly.
6. Remove from heat. Garnish with green onions and sesame seeds. Tip: Let it sit for 2 minutes before serving to allow flavors to meld.

Here’s how it turns out: the chicken is juicy and packed with umami, while the bell peppers add a sweet crunch. Try serving it over steamed jasmine rice or wrapped in butter lettuce leaves for a low-carb option.

Ground Chicken Pho Soup

Mmm, there’s nothing like a bowl of pho to warm you up, and this ground chicken version is a quick twist on the classic. You’ll love how the spices meld with the tender chicken and silky noodles.

Ingredients

• 1 lb ground chicken
• 8 cups beef broth
• 1 tbsp clarified butter
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 star anise
• 1 cinnamon stick
• 1 tbsp fish sauce
• 1 tsp sugar
• 8 oz rice noodles
• 2 pasture-raised eggs, lightly beaten
• 1 cup bean sprouts
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat the clarified butter in a large pot over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing until fragrant, about 2 minutes.
3. Stir in the ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Pour in the beef broth, then add the star anise, cinnamon stick, fish sauce, and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes to infuse the flavors.
5. Meanwhile, cook the rice noodles according to package instructions, then drain and rinse under cold water to stop the cooking.
6. Remove the star anise and cinnamon stick from the broth. Slowly drizzle in the beaten eggs, stirring gently to create ribbons.
7. Divide the noodles among bowls, ladle the soup over the top, and garnish with bean sprouts, cilantro, and lime wedges.

This pho is a harmony of textures, from the slurpable noodles to the crunchy bean sprouts. Try adding a dash of sriracha for a spicy kick, or serve with extra lime wedges on the side for squeezing.

Asian Ground Chicken and Broccoli Stir Fry

Wondering what to whip up for dinner that’s both quick and packed with flavor? This Asian Ground Chicken and Broccoli Stir Fry is your answer. It’s a one-pan wonder that brings together the savory goodness of ground chicken with the crisp freshness of broccoli, all tossed in a mouthwatering sauce.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 2 cups broccoli florets, cut into bite-sized pieces
• 2 tbsp avocado oil, for high-heat cooking
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes, for a subtle heat
• 2 green onions, thinly sliced for garnish
• 1 tbsp sesame seeds, for garnish

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground chicken to the skillet, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Push chicken to one side of the skillet. Add minced garlic and grated ginger to the empty space, sautéing for 30 seconds until fragrant.
4. Stir in broccoli florets, mixing well with the chicken, garlic, and ginger. Cook for 3 minutes, until broccoli is bright green and slightly tender.
5. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes. Pour over the chicken and broccoli, stirring to coat evenly.
6. Continue cooking for another 2 minutes, allowing the sauce to thicken slightly and cling to the ingredients.
7. Remove from heat. Garnish with sliced green onions and sesame seeds before serving.

Out of the pan, this stir fry boasts a perfect balance of textures—tender chicken, crisp-tender broccoli, and a glossy, flavorful sauce that ties it all together. Serve it over steamed jasmine rice or alongside a crisp cucumber salad for a complete meal.

Hoisin Glazed Ground Chicken Skewers

Hey, you’re going to love these hoisin glazed ground chicken skewers. They’re the perfect mix of sweet and savory, with a hint of smokiness that’ll have everyone asking for seconds.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce, reduced-sodium
• 1 tbsp honey, locally sourced
• 1 tsp garlic, minced
• 1 tsp ginger, freshly grated
• 1/2 tsp sesame oil, toasted
• 1/4 tsp black pepper, freshly ground
• 8 bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a large mixing bowl, combine the ground chicken, hoisin sauce, soy sauce, honey, minced garlic, grated ginger, sesame oil, and black pepper. Mix until just combined to avoid overworking the meat.
3. Divide the mixture into 8 equal portions. Mold each portion around the top third of a skewer, forming a sausage-like shape.
4. Place the skewers on the preheated grill. Cook for 4 minutes on the first side, then flip and cook for another 3-4 minutes, or until the internal temperature reaches 165°F.
5. Brush the skewers with additional hoisin sauce during the last minute of grilling for an extra glossy finish.
6. Remove from the grill and let rest for 2 minutes before serving to allow the juices to redistribute.

Great for a quick weeknight dinner or your next backyard BBQ, these skewers are juicy with a caramelized exterior. Serve them over a bed of jasmine rice or with a side of pickled vegetables for a refreshing contrast.

Asian Ground Chicken and Quinoa Bowl

Sometimes you just need a meal that’s both nourishing and packed with flavor, and this Asian Ground Chicken and Quinoa Bowl hits all the right notes. It’s a perfect blend of savory, sweet, and a hint of spice, all coming together in a bowl that’s as satisfying to eat as it is easy to make.

Ingredients

• 1 cup quinoa, rinsed
• 1 lb ground chicken
• 2 tbsp toasted sesame oil
• 3 tbsp low-sodium soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup shredded carrots
• 1 cup thinly sliced red cabbage
• 2 green onions, thinly sliced
• 1 tbsp rice vinegar
• 1 tsp sriracha
• 1 tbsp sesame seeds

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.
2. While the quinoa cooks, heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add the ground chicken, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes.
3. In a small bowl, whisk together the soy sauce, honey, remaining sesame oil, garlic, ginger, and sriracha. Pour over the cooked chicken, stirring to coat evenly, and cook for an additional 2 minutes.
4. In a large bowl, combine the cooked quinoa, chicken mixture, carrots, cabbage, and green onions. Drizzle with rice vinegar and toss to combine.
5. Sprinkle with sesame seeds before serving. For an extra crunch, top with additional sliced green onions or a drizzle of sriracha.

One bite of this bowl and you’ll love the contrast of textures—the tender quinoa and chicken against the crisp vegetables. The flavors are bold yet balanced, making it a dish you’ll want to make again and again. Try serving it in a hollowed-out pineapple for a fun, tropical twist.

Conclusion

Mastering the art of Asian flavors has never been easier with these 18 spicy ground chicken recipes. Perfect for busy weeknights or special occasions, each dish promises a delicious adventure. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary creations and this article on Pinterest to spread the spice. Happy cooking!