If there’s one thing I keep in my freezer at all times, it’s ground chicken. It might seem kind of boring — reminiscent of the ground-chicken-and-broccoli diets of protein bros — but ground chicken is surprisingly versatile (and, yes, leaner than beef and pork). It can be thrown into spaghetti, stir-fried into rice bowls, or added to mapo tofu. You can even turn it into a salad with tons of fresh herbs, like larb. Here are Eater editors’ favorite recipes for using up that pack of ground chicken that you undoubtedly also have stowed away in your freezer.
Namiko Chen, Just One Cookbook
If I’m being honest, my go-to application for ground chicken is meatballs: these basic ones from Smitten Kitchen, any sort of tsukune (Japanese izakaya-style meatballs), or experimenting with new recipes (these had promise earlier this week, though I found the accompanying greens a little one-note). But I’m going to shout out a recipe that involves even less work than meatballs: soborodon. This colorful, simple donburi (or rice bowl) makes good use of ground chicken’s delicate flavor; I love the speediness of the recipe for a weeknight meal (and I usually have the ingredients on hand), and the color balance of the dish adds visual appeal. It also makes a terrific next-day bento. — Missy Frederick, cities director
Kaitlin Leung, The Woks of Life
Mapo tofu is traditionally made with pork, but sometimes when I have the craving for this spicy, numbing dish — and only have a pound of ground chicken in the freezer — I use chicken instead. It still works! For me, the highlight of this recipe is the doubanjiang (spicy chile bean sauce) and the Sichuan peppercorn; the rest I’ve adapted with great success. Silken tofu is preferred, but I’ve used firm in a pinch and, again, the animal protein can be switched around (or omitted entirely!). The whole dish comes together in half an hour which is why it’s on constant rotation in my household. — Kat Thompson, associate editor, Eater at Home
José R. Ralat, Texas Monthly
I have a strongly held belief that all lighthearted social gatherings could be improved by the addition of queso fundido, a Mexican dish of melty Oaxaca cheese, charred onions and vegetables, and often, a shower of still-sizzling chorizo sprinkled over the top. The only catch? Some members within my extended, blended family have a tenuous relationship with spice. That’s why I sub ground chicken, seasoned with Ancho chile powder, smoked paprika, garlic powder, and a little dash of ground white pepper to bolster the many layers of smoky heat without relying on prohibitively hot peppers like serrano or jalapeño. Ground chicken’s versatility allows it to replace its more fiery counterpart without losing all sense of the dish’s original taste or identity. — Jesse Sparks, senior editor
Kris Yembanroong, Night + Market
Cutting back on carbs can be fun if you ignore pseudoscience (looking at you, Mr. Brady). Night + Market is one of my favorite stops in LA, and after my first visit, I knew we had to procure Kris Yenbamroong’s cookbook, which provides an outstanding overview of larb. Yenbamroong states that once you master the ground chicken version, you unlock other possibilities. You can alter the heat and flavorings, like graduating from the pedestrian ground red pepper flakes you’d use on pizza to grinding red Thai chiles instead. That alone is enough to liven up ground chicken breast. The timing and order of mixing ingredients play key roles in this deceptively simple, high-reward dish; pay attention to that, and make sure you’ve got fresh cabbage or lettuce and the rest of your pantry ingredients beforehand, and this quick, light meal will be aces, even on a weekday. — Ashok Selvam, regional editor, Eater Midwest
Dan Pelosi of Grossy Pelosi fame is known for his approachable recipes. This recipe is a prime example: it’s just ground chicken, an egg, Parm, panko, and pesto. The results? Well, to stay with the alliteration theme, let’s call them perfectly pleasant. You mix everything into a bowl, shape the meatballs, and throw it all into the oven for 10 minutes, though the air fryer works well too. The pesto adds lots of flavor for little work. There’s a reason everyone loves Grossy Pelosi! — Bettina Makalintal, senior reporter
