Thai ground chicken

Ingredients

• 1 thumb-sized pieceginger, peeled and minced
• 2 clovesgarlic, minced
• 3 stalksspring onions, finely chopped
• 1 smallonion, finely chopped
• 30 ml (2 tablespoons)vegetable oil
• 454 g (1 pound)ground chicken
• 60 ml (¼ cup)water
• 10 ml (2 teaspoons)sugar
• 45 ml (3 tablespoons)fish sauce
• 15 ml (1 tablespoon)soy sauce
• 10 ml (2 teaspoons)sriracha
• 1 handfulcoriander, chopped
• 2limes, cut into wedges

Instructions

1. 1

   Soften the aromatics

   Heat the oil in a medium-sized pan. Add the garlic, ginger and onion, and cook for about 4 minutes, until the onion is clear.

2. 2

   Cook the chicken

   Add the ground chicken and cook for 2–3 minutes, until it is halfway cooked. Stir in the sugar, fish sauce, water, soy sauce and sriracha, then continue cooking until the chicken is cooked through.

3. 3

   Add the herbs

   Turn off the heat and stir in the spring onions and coriander.

4. 4

   Serve with lime

   Serve with lime wedges and rice on the side.

What is Thai ground chicken?

This is a quick Thai-inspired minced chicken dish seasoned with fish sauce, soy, chilli and lime. Ground chicken cooks quickly and takes on the salty, savoury flavours of the sauces.

The combination of fresh aromatics and herbs gives this version a bright finish. Serve it with rice to make a simple, filling meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 43g protein, 33g carbs, 32g fat.

The chicken supplies most of the protein, while the sugar and any rice served alongside contribute carbohydrates. The oil carries much of the fat, with smaller contributions from the chicken. Serve with rice and a generous portion of vegetables to make a balanced plate.

Build flavour with aromatics

Ginger and garlic: Add them with the onion to warm oil, so their flavour spreads through the pan. Keep the heat moderate and stir if they begin to colour too quickly.

Onion: Cook it for about 4 minutes, until clear. This gives it time to soften before the chicken goes in.

Balance the seasoning

Fish sauce and soy: Both bring saltiness and savoury depth, so stir them in evenly with the water and sugar. The water helps distribute the sauces as the chicken cooks.

Sriracha: It adds chilli heat to the mixture. If you prefer a milder result, use less than the listed amount.

Cook the chicken through

Halfway point: The chicken should be only partly cooked after the first 2–3 minutes. Break up any large clumps as it cooks so the sauce can coat the meat.

Doneness: Continue cooking after adding the sauces until no pink remains and the chicken is cooked through. Avoid stopping at the halfway-cooked stage.

Finish with fresh herbs

Spring onions and coriander: Stir them in after turning off the heat, as directed. The residual warmth softens them without cooking away their fresh character.

Lime: Serve the wedges alongside the chicken so each person can squeeze on as much juice as they like.

Serve it as a meal

Rice: Spoon the chicken over or beside rice to catch the savoury sauce. Rice is a serving suggestion in the method, rather than an ingredient with a specified quantity.

On the side: A simple green vegetable or a crisp salad can add freshness and contrast to the warm, saucy chicken.

Recipe notes & tips

• Chop the ginger, garlic, onion and spring onions before heating the pan so they are ready to add.
• Use a pan wide enough to spread the chicken out as it cooks.
• Break up the chicken while stirring to help it cook evenly.
• Taste the cooked mixture before serving and adjust the lime at the table.
• Keep the coriander and spring onions for the end so they stay fresh-tasting.

Variations

• More heat: Add extra sriracha at the table.
• Milder flavour: Use less sriracha in the sauce.
• Citrus finish: Squeeze lime over the chicken just before eating.
• Extra greens: Serve with steamed green vegetables alongside.
• Herb swap: Use mint in place of some of the coriander.

Common mistakes to avoid

• Burning the aromatics: Cook over moderate heat and stir until the onion is clear.
• Leaving large chicken clumps: Break the mince apart as it cooks for more even doneness.
• Stopping too soon: Continue cooking after adding the sauces until the chicken is cooked through.
• Cooking the herbs for too long: Turn off the heat before stirring in the spring onions and coriander.
• Adding too much chilli: Start with the listed sriracha and offer extra at the table.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until steaming hot throughout, adding a small splash of water if the chicken seems dry.

Frequently asked questions