Asian-Inspired Ground Chicken or Turkey…Perfect for Asian Chicken Bowls

I realized the other day that I hadn’t shared three of the healthy meal recipes that I make most often.  And so without further ado here is one of my absolute go-to recipes for any weeknight where I don’t know what to make, or if I need to ensure I have multiple days of leftovers.  Today we’re making delicious Asian-inspired ground chicken!

I alluded to this recipe in my post on surviving a candida diet or functional medicine detox, but because it’s a somewhat squishy “recipe” (in that it has ingredients, but I completely make up the amounts), I never got around to writing the recipe down.

Or taking pictures, for that matter, because usually when I make this Asian ground chicken I’ve reached the point of starving and it’s late evening and I just kind of throw it together.  Then I belatedly realize that, once again, I failed at taking pictures.  

I love that this recipe is healthy and only takes a few minutes to make, and it’s really versatile.  My favorite thing to do with it is make Asian chicken bowls, using jasmine or basmati rice, whatever roasted veggies I can cobble together, chopped green onions, avocado, and some kewpie mayo.

But if you’re going light on grains you can throw it on roasted sweet potatoes, or if you’re eliminating carbs for a while it’s great in a lettuce wrap.  

So let’s throw this together…it only takes 5-10 minutes.  Get all your ingredients together first, because you’ll need to add them quickly once it’s time.

Heat your skillet and add the coconut oil (if using), melting it. Then add the ground chicken or turkey.  Cook, stirring and chopping up occasionally, and add a bit of salt as you go (you’ll salt more later as well).

Once the chicken is almost completely cooked, you may need to drain some of the liquid off into the sink (it’s not really fat as much as just…liquid).

Then add all the other ingredients. Start with the amounts here, but stir together and taste.

You’ll almost certainly need to add more of some things to balance it for your tastes–if it needs more umami, try more fish sauce. If more acidity, add more lime juice. More spice add more sriracha or some red pepper flakes. Etc.

Make sure it’s fully cooked, then remove from the heat. Serve by itself, or as part of an Asian chicken bowl…I tend to use whatever’s on-hand, making up fresh jasmine or basmati rice, roasting some veggies in my air fryer, and adding scallions and avocado with some kewpie mayo.

This makes amazing leftovers and is a great meal prep option.  I love that it’s healthy and flavorful, and somehow I never get bored with it, even on the third or fourth leftovers meal!

Other easy & healthy chicken dinner recipes you’ll love:

• Instant Pot Honey Garlic Chicken
• Amazing & Easy Chicken Shawarma
• Chetna’s Easy Chicken Curry
• Apricot Balsamic Rosemary Chicken
• Lime Curry Chicken

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Asian-Inspired Ground Chicken (or Turkey)...for Easy Asian Chicken Bowls

Yield: 3-6 servings

Cook Time: 8 minutes

Total Time: 8 minutes

This super easy Asian-inspired ground chicken or turkey is the perfect weeknight meal...packed with flavor, healthy, & only takes a few minutes to whip up. Eat it wrapped in lettuce leaves, in an Asian chicken rice bowl, or any other way you want!

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Ingredients

• These are starting point amounts, but adjust to taste:
• Optional: 2 tablespoons of coconut oil for cooking
• 1 pound of organic ground chicken or turkey
• 3 tablespoons of tamari (or low-sodium soy sauce)
• 2-3 tablespoons of fish sauce (I recommend Red Boat)
• 1 teaspoon of ground ginger paste
• 1-2 cloves of garlic, finely minced (or paste)
• Juice of half a lime
• 1/2 teaspoon of toasted sesame oil
• A drizzle of sriracha
• Himalayan sea salt, to taste
• Optional: jasmine rice, roasted vegetables, scallions, avocado, etc.

Instructions

1. Assemble all your ingredients ahead of time, since you'll need to add them all at once.
2. Heat your skillet and add the coconut oil (if using), melting it. Then add the ground chicken or turkey.
3. Cook, stirring and chopping up occasionally, and add a bit of salt as you go (you'll salt more later as well).
4. Once the chicken is almost completely cooked, you may need to drain some of the liquid off into the sink.
5. Then add all the other ingredients. Start with the amounts here, but stir together and taste. You'll almost certainly need to add more of some things to balance it for your tastes--if it needs more umami, try more fish sauce. If more acidity, add more lime juice. More spice add more sriracha or some red pepper flakes. Etc.
6. Make sure it's fully cooked, then remove from the heat. Serve by itself, or as part of an Asian chicken bowl with rice, vegetables, scallions, avocado, and kewpie mayo!

Notes

1. As mentioned above, adjust any of those ingredients as needed for your taste. Start small, it's always easier to add more, then take away when you've overdone it on soy sauce 🙂

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  Red Boat Fish Sauce, 17 fl oz