A New Way to Prepare Ground Chicken

Cooking with Peppers and Other Vegetables

Feb 7, 2009 Sapna Nayyar-Pellicane

Cooking with minced meat does not require the use of ground beef. This is a relief for people who do not eat beef. Ground chicken can therefore be substituted.

A cup of cooked ground chicken contains 301 calories, of which 154 calories are from fat, according to a 2009 food summary on the weight loss web site, FatSecret. Like most meat, ground chicken is a good source of protein -- 49 per cent, according to FatSecret.

Ground chicken can be purchased from a good quality grocery store. Fresh meat has a reddish color. It should be refrigerated until used. It is healthiest when it is baked, broiled, grilled, or stir fried. This original recipe calls for stir frying. Although a large amount of oil is used, the use of light oils and vegetables counteracts what could otherwise become a somewhat heavy dish. Ground chicken is also good when served with peas. It can even be served with potatoes. Ground chicken is used a great deal in Asian cooking.

Ingredients & Preparation Tips

  • Place the meat in a bowl and rinse thoroughly.
  • Stir fry with light olive, corn, or sesame oil.
  • The meat is ready when it has lost its reddish color and starts giving out a delicate aroma.
  • Use red and green peppers -- at least one or the other, depending on taste. Tomatoes can be substituted if peppers are not available or if they are not to the cook's liking. When used with peppers, they balance out the somewhat pungent taste of the peppers.
  • Mushrooms also make a good supplement -- the delicate flavor of button mushrooms balances out the tangy taste of the other vegetables, and supplements the mild taste of this meat.
  • Use chopped onions and/or minced garlic to flavor this delicate tasting meat.

Ground Chicken with Green and Red Peppers, Tomatoes, and Mushrooms

Ingredients

  • 1 pound (about 500 grams) lean ground chicken
  • 1/2 cup green peppers, chopped
  • 1/2 cup red peppers, chopped
  • 1/4 cup tomatoes, diced
  • 1/4 cup button mushrooms, chopped
  • 2 garlic cloves, or 1/4 teaspoon minced garlic
  • 1/3 cup onion, chopped (optional)
  • 2 tablespoons light olive, corn, or sesame oil

Directions:

  1. Heat one tablespoon of olive, corn, or sesame oil in a skillet. Add the garlic, and onions if using. Cover the pan in order to prevent the mixture from spluttering. Cook until garlic and/or onions are golden brown.
  2. Add the meat and cook until it loses its reddish color, turns light brown, and gives off a delicate aroma.
  3. In a medium saucepan, heat the second tablespoon of oil, and add the tomatoes, peppers, and mushrooms. Stir fry until tomatoes are light red and the rest of the vegetables are partly tender and partly crisp.
  4. Serve with flatbreads, fried rice, or steamed buns.

This delicious meat dish is chock full of tender-crisp vegetables, and yields 4 servings.

The copyright of the article A New Way to Prepare Ground Chicken in Asian Cuisine is owned by Sapna Nayyar-Pellicane. Permission to republish A New Way to Prepare Ground Chicken in print or online must be granted by the author in writing.
Ground chicken is a good alternative to beef., jdurham
Ground chicken is a good alternative to beef.
    
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