18 Flavorful Asian Ground Chicken Recipes Irresistible

Craving something quick, flavorful, and packed with bold Asian-inspired tastes? Look no further! These 18 irresistible ground chicken recipes are your ticket to easy weeknight dinners that never skimp on excitement. From spicy Thai larb to savory Japanese donburi, each dish brings a delicious twist to your table. Ready to shake up your meal routine? Let’s dive into these mouthwatering must-tries!

Spicy Korean Ground Chicken Lettuce Wraps

These Spicy Korean Ground Chicken Lettuce Wraps are a flavor-packed weeknight dinner that comes together in under 30 minutes—perfect for busy nights when you crave something bold and fresh.

• 1 lb ground chicken
• 1 tbsp vegetable oil
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 8 large butter lettuce leaves
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add the ground chicken and cook, breaking it up with a spatula, for 5–6 minutes until no longer pink.
2. Stir in 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, 2 cloves minced garlic, and 1 tsp grated ginger. Cook for 2 minutes until fragrant.
3. Remove from heat and stir in 1 tbsp rice vinegar and 1 tsp sesame oil.
4. Spoon the chicken mixture into butter lettuce leaves, then top with sliced green onions and toasted sesame seeds.

The magic here is the contrast between the spicy-sweet chicken and the cool, crisp lettuce—every bite is a mini flavor explosion. Tip: For extra crunch, add quick-pickled carrots or cucumber slices.

Thai Basil Ground Chicken Stir-Fry

This quick stir-fry packs bold Thai flavors into a 20-minute meal, with fragrant basil and a savory-sweet sauce clinging to every bite.

Ingredients:

• 1 lb ground chicken
• 2 tbsp neutral oil (like avocado or vegetable)
• 4 garlic cloves, minced
• 1 Thai chili (or serrano), thinly sliced (remove seeds for less heat)
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 cup fresh Thai basil leaves (or regular basil in a pinch)
• 1 red bell pepper, thinly sliced

Instructions:

1. Heat 2 tbsp oil in a wok or large skillet over high heat. Add garlic and chili, stir-frying for 30 seconds until fragrant.
2. Add ground chicken, breaking it up with a spatula. Cook for 4–5 minutes until no pink remains.
3. Stir in bell pepper, then add 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sugar. Toss to coat and cook for 2 more minutes.
4. Remove from heat and fold in Thai basil leaves until just wilted.

The magic here? The basil gets tossed in off-heat to stay bright and perfumed—no dull, overcooked herbs. Serve over rice for a crave-worthy bowl.

Tip: For extra umami, add a splash of chicken stock when cooking the sauce and let it reduce slightly.

Chinese Mapo Tofu with Ground Chicken

This fiery, numbing Sichuan classic gets a quick weeknight twist with ground chicken—just as bold but easier to pull off on a busy evening.

Ingredients

• 1 lb soft tofu, cut into 1-inch cubes
• 8 oz ground chicken
• 2 tbsp Sichuan chili bean paste (doubanjiang)
• 1 tbsp fermented black beans, rinsed and chopped
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 1 cup low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp ground Sichuan peppercorns
• 2 tbsp cornstarch mixed with 3 tbsp water (slurry)
• 2 tbsp neutral oil (like vegetable or peanut)
• 2 scallions, thinly sliced (for garnish)

Instructions

1. Heat 2 tbsp oil in a wok or skillet over medium-high. Add ground chicken and cook, breaking it up, until no longer pink (3–4 minutes).
2. Push chicken to one side; add 2 tbsp chili bean paste, 1 tbsp black beans, garlic, and ginger. Stir-fry 30 seconds until fragrant.
3. Pour in 1 cup broth, 1 tbsp soy sauce, and 1 tsp sugar. Gently add tofu cubes and simmer 5 minutes (don’t stir aggressively—tofu breaks easily!).
4. Drizzle in cornstarch slurry and stir gently until sauce thickens (1–2 minutes). Sprinkle with 1/2 tsp Sichuan peppercorns.
5. Garnish with scallions and serve hot over rice.

The magic here? Fermented black beans and Sichuan peppercorns create that addictive málà (numbing-spicy) kick—without a trip to a specialty store.

Tip: For extra heat, add 1 tsp chili flakes with the aromatics. Leftovers taste even better the next day!

Japanese Ground Chicken Donburi Bowl

This cozy, flavor-packed bowl comes together in under 20 minutes, making it the ultimate weeknight win—savory, slightly sweet, and piled high over steaming rice.

Ingredients:

• 1 lb ground chicken
• 1 small yellow onion, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• 1 tsp grated fresh ginger
• 1/2 cup dashi stock (or low-sodium chicken broth)
• 2 large eggs, beaten
• 2 cups cooked short-grain rice
• 1 scallion, thinly sliced (for garnish)

Instructions:

1. In a large skillet over medium heat, cook ground chicken, breaking it into small crumbles, until no pink remains (about 5 minutes). Drain excess fat if needed.
2. Add onion and cook for 3 minutes until softened. Stir in soy sauce, mirin, sugar, and ginger, then pour in dashi stock. Simmer for 5 minutes until slightly thickened.
3. Push the chicken mixture to one side of the skillet. Pour beaten eggs into the empty space and scramble gently until just set (about 1 minute), then fold into the chicken.
4. Divide rice between bowls, top with the chicken-egg mixture, and garnish with scallions.

The magic here? The eggs cook right in the pan with the saucy chicken, soaking up all that umami goodness without dirtying another dish.

Tip: For extra richness, use a mix of ground chicken thigh and breast—or swap in turkey for a lighter twist.

Vietnamese Ground Chicken Spring Rolls

These fresh, flavorful spring rolls are packed with lemongrass-infused chicken and crisp veggies—perfect for a light lunch or appetizer that feels restaurant-worthy.

Ingredients:

• 1 lb ground chicken
• 1 tbsp finely minced lemongrass
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/4 cup chopped fresh mint
• 12 rice paper wrappers (8-inch diameter)
• Warm water (for soaking wrappers)

Instructions:

1. In a bowl, mix ground chicken, 1 tbsp lemongrass, 2 cloves garlic, 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp black pepper. Cook in a skillet over medium heat for 6–8 minutes, breaking into crumbles, until no pink remains. Let cool slightly.
2. Prep your workspace: Arrange shredded carrots, sliced cucumber, chopped mint, and cooked chicken in separate bowls.
3. Dip one rice paper wrapper in warm water for 5 seconds until pliable. Lay flat on a damp towel.
4. Layer 2 tbsp chicken, a pinch of carrots, cucumber, and mint just below the center. Fold sides inward, then roll tightly away from you, sealing the edge. Repeat with remaining wrappers.

The magic here? The lemongrass-chicken combo stays juicy inside the chewy rice paper, while the mint and cucumber add a refreshing crunch. Serve with peanut or nuoc cham dipping sauce!

Tip: Keep wrappers covered with a damp towel while assembling to prevent cracking.

Indonesian Ground Chicken Satay Skewers

These juicy, flavor-packed skewers bring the bold taste of Indonesian satay to your backyard—no grill master skills required!

Ingredients:

• 1 lb ground chicken
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• 8-10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat grill or grill pan to medium-high (about 375°F). In a bowl, mix 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, 2 cloves minced garlic, 1 tsp coriander, 1/2 tsp cumin, and 1/4 tsp cayenne until smooth.
2. Add ground chicken to the bowl and gently combine with the marinade (don’t overmix). Divide into 8-10 portions and mold each onto skewers, pressing firmly into 4-inch logs.
3. Grill for 4-5 minutes per side, flipping once, until lightly charred and cooked through (165°F internal temp).

The magic here? Grinding the chicken lets it soak up every bit of that sweet-spicy peanut glaze while staying tender—no chewiness!

Tip: For extra flair, drizzle with sriracha and sprinkle chopped cilantro right before serving.

Filipino Ground Chicken Lumpia

These crispy Filipino Ground Chicken Lumpia are the perfect party appetizer—packed with savory flavor and ready to fry up in minutes!

• 1 lb ground chicken
• 1 cup shredded carrots
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 1/2 tsp black pepper
• 20 lumpia wrappers (or spring roll wrappers), thawed if frozen
• 1 egg, beaten (for sealing)
• 2 cups neutral oil (for frying)

1. In a skillet over medium heat, cook the ground chicken until no longer pink, about 5 minutes. Drain excess fat.
2. Add the carrots, onion, and garlic. Cook for 3 minutes until softened. Stir in the soy sauce, oyster sauce, brown sugar, and black pepper. Cook for 1 more minute, then let cool slightly.
3. Lay a lumpia wrapper flat, spoon 2 tbsp of filling near one corner, then fold sides inward and roll tightly. Seal the edge with beaten egg. Repeat with remaining wrappers.
4. Heat oil in a deep pot to 350°F. Fry 3-4 lumpia at a time for 3-4 minutes until golden brown. Drain on paper towels.

The magic here? That crispy shell gives way to a juicy, umami-packed filling—no dipping sauce needed (though we won’t judge if you use one!).

Tip: Keep unused wrappers covered with a damp towel to prevent drying while rolling.

Malaysian Ground Chicken Curry Noodles

This fragrant, one-pan wonder packs bold curry flavors into tender noodles and juicy chicken—perfect for a quick weeknight dinner with a kick!

Ingredients:

• 8 oz dried rice noodles
• 1 tbsp vegetable oil
• 1 lb ground chicken
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp Malaysian curry powder
• 1 tsp ground turmeric
• 1 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 cup bean sprouts
• 1 lime, cut into wedges
• Fresh cilantro for garnish

Instructions:

1. Soak rice noodles in hot water for 10 minutes until pliable, then drain.
2. Heat vegetable oil in a large skillet over medium-high. Add ground chicken and cook for 5 minutes, breaking it apart, until no pink remains.
3. Stir in diced onion and minced garlic; sauté for 3 minutes until softened.
4. Add 1 tbsp curry powder and 1 tsp turmeric; toast for 30 seconds until fragrant.
5. Pour in coconut milk, 2 tbsp soy sauce, and 1 tbsp brown sugar. Simmer for 5 minutes until slightly thickened.
6. Fold in drained noodles and bean sprouts; toss for 2 minutes until heated through.
7. Serve with lime wedges and cilantro.

The magic here? Toasting the curry powder unlocks its depth, while coconut milk balances the heat with creamy sweetness—no takeout compares!

Tip: For extra crunch, top with crushed peanuts right before serving.

Singaporean Hainanese Ground Chicken Rice

This fragrant one-pan wonder brings the flavors of Singapore to your kitchen with tender ground chicken, ginger, and garlic-infused rice—perfect for a quick weeknight meal.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 lb ground chicken
• 2 tbsp neutral oil (like avocado or canola)
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 1/4 cups chicken broth
• 2 green onions, thinly sliced
• 1 tbsp fried shallots (optional, for garnish)

Instructions:

1. Heat oil in a deep skillet over medium-high. Add garlic and ginger, sautéing for 30 seconds until fragrant.
2. Add ground chicken, breaking it up with a spatula. Cook for 5 minutes until no pink remains.
3. Stir in soy sauce, sesame oil, sugar, and white pepper. Add rinsed rice, tossing to coat.
4. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes (no peeking!).
5. Turn off heat and let steam for 5 minutes. Fluff rice with a fork, then top with green onions and fried shallots.

The magic here? The rice cooks right in the pan with the chicken, soaking up every drop of that gingery, savory goodness.

Tip: For extra authenticity, serve with sliced cucumbers and a drizzle of chili crisp!

Indian Ground Chicken Keema Matar

This fragrant, one-pan dish combines tender ground chicken with sweet peas and warm spices—perfect for a quick weeknight dinner with a flavorful twist.

Ingredients:

• 1 tbsp vegetable oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 lb ground chicken
• 1 cup frozen peas
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 cup water or chicken broth
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.
2. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
3. Add the ground chicken, breaking it up with a spoon, and cook for 5–6 minutes until no longer pink.
4. Sprinkle in the 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp cayenne (if using), and 1 tsp salt. Stir to coat the chicken evenly.
5. Pour in the 1/2 cup water or broth and add the peas. Simmer for 5 minutes until the peas are tender and the liquid reduces slightly.
6. Garnish with cilantro and serve warm with rice or naan.

The magic here is in the balance—earthy spices mingle with the sweetness of peas, while the chicken stays juicy. Tip: For extra richness, stir in a splash of heavy cream or coconut milk at the end.

Chinese Ground Chicken Dumplings

These juicy, flavor-packed dumplings are a weeknight win—easy to fold, pan-fried for crispiness, and loaded with savory-spiced chicken filling.

Ingredients

• 1 lb ground chicken
• 2 cups finely shredded napa cabbage
• 3 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 2 tsp rice vinegar
• 1 tsp sugar
• 1/2 tsp white pepper
• 30 round dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• 1/3 cup water (for steaming)

Instructions

1. Mix filling: In a bowl, combine ground chicken, napa cabbage, green onions, soy sauce, sesame oil, ginger, rice vinegar, sugar, and white pepper. Stir until evenly mixed.
2. Fill wrappers: Place 1 tbsp filling in the center of each dumpling wrapper. Moisten edges with water, fold in half, and pleat edges to seal.
3. Pan-fry: Heat vegetable oil in a nonstick skillet over medium-high. Add dumplings in a single layer and cook 2–3 minutes until golden on the bottom.
4. Steam: Pour water into the skillet, cover immediately, and reduce heat to medium. Steam 6–8 minutes until wrappers are translucent and chicken is cooked through.
5. Crisp again: Uncover, increase heat to high, and cook 1–2 minutes until bottoms re-crisp. Serve hot.

The magic here? A double-crisp technique for extra crunch, while the ginger and sesame keep the chicken filling bright and aromatic.

Tip: Freeze extras before frying—just add 1–2 minutes to steaming time straight from the freezer.

Thai Ground Chicken Larb Salad

This vibrant larb salad is packed with fresh herbs, zesty lime, and just the right amount of heat—perfect for a light yet flavorful weeknight meal.

Ingredients:

• 1 lb ground chicken
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 1 tsp red pepper flakes (adjust to taste)
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• 2 tbsp toasted rice powder (see tip)
• Butter lettuce leaves, for serving

Instructions:

1. Heat a large skillet over medium-high heat. Add the ground chicken and cook, breaking it into small crumbles, for 5–6 minutes until fully cooked. Drain excess fat and transfer to a bowl.
2. In a small bowl, whisk together the lime juice, fish sauce, sugar, and red pepper flakes until the sugar dissolves.
3. Pour the dressing over the warm chicken and toss to coat. Stir in the red onion, mint, cilantro, and toasted rice powder.
4. Serve scooped into butter lettuce leaves for a refreshing, low-carb bite.

The magic of larb is in the contrast—warm savory chicken, bright herbs, and crunchy lettuce make every bite exciting.

Tip: To make toasted rice powder, dry-toast 2 tbsp uncooked sticky rice in a skillet over medium heat until golden, then grind in a spice grinder or mortar and pestle.

Korean Ground Chicken Bibimbap

This quick and flavorful bibimbap swaps traditional beef for lean ground chicken, making it a lighter but equally satisfying weeknight meal.

Ingredients:

• 1 lb ground chicken
• 2 cups cooked short-grain white rice
• 1 cup shredded carrots
• 1 cup thinly sliced spinach
• 2 tbsp vegetable oil, divided
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp sugar
• 2 cloves garlic, minced
• 2 fried eggs (optional)
• 1 tbsp toasted sesame seeds

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add ground chicken and cook, breaking it apart, for 5 minutes until no longer pink.
2. Stir in gochujang, soy sauce, sesame oil, sugar, and garlic. Cook for 2 more minutes until fragrant. Transfer to a bowl.
3. In the same skillet, heat remaining 1 tbsp vegetable oil. Add carrots and spinach, sautéing for 3 minutes until just wilted.
4. Divide rice among bowls. Top with chicken, veggies, and fried eggs if using. Sprinkle with sesame seeds.

The magic here is the gochujang’s sweet-spicy punch against the nutty sesame oil—it’s bold but balanced, especially with a runny egg yolk stirred in.

Tip: Short on time? Use pre-shredded carrots and bagged spinach to cut prep in half.

Japanese Ground Chicken Okonomiyaki

This savory Japanese pancake swaps traditional pork for juicy ground chicken, making it lighter but just as packed with umami flavor.

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup dashi stock (or chicken broth)
• 1 large egg
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 cups shredded cabbage
• 1/2 lb ground chicken
• 2 tbsp neutral oil (like canola)
• 2 tbsp okonomiyaki sauce
• 1 tbsp mayonnaise
• 1 tsp toasted sesame seeds
• 1 green onion, thinly sliced

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 3/4 cup dashi stock, 1 large egg, 1/2 tsp baking powder, and 1/4 tsp salt until smooth. Fold in shredded cabbage.
2. Heat 1 tbsp neutral oil in a nonstick skillet over medium heat. Add ground chicken and cook for 4–5 minutes, breaking it up, until no longer pink.
3. Push chicken to one side of the skillet. Add remaining 1 tbsp oil, then pour batter into the center, spreading it into a 1/2-inch-thick circle. Cover and cook for 5 minutes.
4. Flip pancake, cover again, and cook for another 4 minutes until golden and set.
5. Drizzle with 2 tbsp okonomiyaki sauce and 1 tbsp mayonnaise. Sprinkle with toasted sesame seeds and green onion.

The magic here? The chicken stays tender inside while the edges crisp up against the skillet—no soggy middles!

Tip: For extra crunch, mix in a handful of tempura scraps (tenkasu) with the cabbage.

Vietnamese Ground Chicken Pho Soup

This lighter take on pho swaps traditional beef for juicy ground chicken, simmered in a fragrant broth that comes together in under 30 minutes—perfect for busy weeknights.

Ingredients

• 1 tbsp vegetable oil
• 1 lb ground chicken
• 4 cups low-sodium chicken broth
• 1 tbsp fish sauce
• 1 tsp sugar
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1 star anise pod
• 4 oz rice noodles
• 1 cup bean sprouts
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp vegetable oil in a pot over medium-high. Add ground chicken and cook, breaking it up, for 5 minutes until no longer pink.
2. Stir in 4 cups chicken broth, 1 tbsp fish sauce, 1 tsp sugar, 1 tsp ginger, 2 minced garlic cloves, and 1 star anise pod. Simmer uncovered for 15 minutes to let flavors meld.
3. Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls.
4. Discard star anise from the broth. Ladle hot soup over noodles and top with bean sprouts and cilantro. Serve with lime wedges for squeezing.

The star anise adds just enough warmth to balance the bright lime and fresh herbs—it’s like a cozy hug in a bowl.

Tip: For extra depth, char a halved onion and a 1-inch piece of ginger in a dry skillet before adding them to the broth in step 2.

Filipino Ground Chicken Adobo

Filipino Ground Chicken Adobo is a quick, flavorful twist on the classic dish—packed with tangy-savory goodness and ready in under 30 minutes!

• 1 lb ground chicken
• 1/3 cup soy sauce
• 1/3 cup apple cider vinegar
• 4 garlic cloves, minced
• 1 tsp whole black peppercorns
• 2 bay leaves
• 1 tbsp brown sugar
• 1 tbsp neutral oil (like avocado or canola)

1. Heat 1 tbsp neutral oil in a large skillet over medium-high. Add ground chicken and cook, breaking it up, for 5 minutes until no longer pink.
2. Stir in 4 minced garlic cloves and sauté for 1 minute until fragrant.
3. Pour in 1/3 cup soy sauce, 1/3 cup apple cider vinegar, 1 tsp black peppercorns, 2 bay leaves, and 1 tbsp brown sugar. Bring to a simmer, then reduce heat to medium-low and cook uncovered for 10–12 minutes, stirring occasionally, until the liquid reduces to a glossy glaze.
4. Discard bay leaves and serve hot over rice.

The magic here? The vinegar mellows as it cooks, leaving behind a bold but balanced sauce that clings to every bite of chicken. Tip: For extra depth, add a splash of vinegar at the end and stir it in just before serving.

Indonesian Ground Chicken Nasi Goreng

This quick and flavorful fried rice swaps traditional shrimp for juicy ground chicken, making it a weeknight-friendly twist on a classic.

Ingredients:

• 2 cups cooked and cooled jasmine rice (day-old works best)
• 1 lb ground chicken
• 3 tbsp neutral oil (like avocado or canola), divided
• 2 large eggs, beaten
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 2 tbsp sweet soy sauce (kecap manis)
• 1 tbsp regular soy sauce
• 1 tsp sambal oelek (or ½ tsp crushed red pepper flakes)
• 1 tsp brown sugar
• ½ tsp salt
• 1 cup thinly sliced cabbage
• 2 scallions, sliced
• Lime wedges and crispy fried shallots for serving

Instructions:

1. Heat 1 tbsp oil in a large wok or skillet over medium-high. Add beaten eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 2 tbsp oil to the pan. Sauté garlic and onion for 2 minutes until fragrant. Add ground chicken, breaking it up with a spatula, and cook for 5 minutes until no pink remains.
3. Stir in sweet soy sauce, regular soy sauce, sambal oelek, brown sugar, and salt. Add cabbage and cook for 2 minutes until slightly softened.
4. Fold in rice, pressing clumps against the pan to separate grains. Cook undisturbed for 1-2 minutes to crisp the bottom, then toss. Add scrambled eggs back in.
5. Remove from heat and stir in scallions. Serve immediately with lime wedges and fried shallots.

The magic here is the double-hit of sweet and savory soy sauces, which caramelizes into glossy perfection against the crispy-edged rice.

Tip: For extra texture, fry a handful of store-bought shallots in 1 tbsp oil until golden (about 2 minutes) before starting the recipe—use them as garnish!

Malaysian Ground Chicken Mee Goreng

This quick, flavor-packed noodle dish brings the vibrant taste of Malaysian street food to your kitchen in under 30 minutes!

Ingredients:

• 8 oz fresh yellow egg noodles
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/2 lb ground chicken
• 1 cup bean sprouts
• 2 tbsp soy sauce
• 1 tbsp sweet soy sauce (kecap manis)
• 1 tsp sambal oelek (or to taste)
• 1/2 tsp ground white pepper
• 1 egg
• 1 green onion, thinly sliced
• Lime wedges (for serving)

Instructions:

1. Prep noodles: Blanch egg noodles in boiling water for 1 minute, drain, and rinse under cold water. Set aside.
2. Stir-fry base: Heat vegetable oil in a wok over medium-high. Add minced garlic and cook for 30 seconds until fragrant. Add ground chicken and break it apart with a spatula. Cook for 3-4 minutes until no longer pink.
3. Season: Stir in soy sauce, sweet soy sauce, sambal oelek, and white pepper. Toss to coat the chicken evenly.
4. Add noodles: Increase heat to high. Add noodles and bean sprouts, stir-frying for 2 minutes until everything is well combined and heated through.
5. Finish with egg: Push noodles to one side of the wok. Crack the egg into the empty space and scramble until just set, then mix into the noodles.
6. Serve: Garnish with green onions and serve immediately with lime wedges for squeezing over.

The magic here is the contrast of textures – springy noodles, crispy bean sprouts, and tender chicken all coated in that sweet-spicy glaze.

Tip: For extra authenticity, look for “chow mein” noodles in the refrigerated Asian foods section – they’re closer to traditional mee than dried pasta.

Conclusion

With 18 delicious Asian ground chicken recipes, this roundup is your ticket to quick, flavorful meals any night of the week! Whether you’re craving stir-fries, lettuce wraps, or spicy bowls, there’s something here for everyone. Try a recipe (or three!), then let us know your favorite in the comments. Don’t forget to share the love—pin this article for later and spice up your dinner routine!