A friend recently revealed that she will NEVER buy meat that has a discount sticker on it. If it is close to the expiration date, she won’t even think about purchasing it. I, on the other hand, tend to scour the meat section for that sweet orange label that says 25% off and stock up my freezer. Lately the ground chicken has been wearing that orange sticker so I’ve been experimenting with recipes that can use or substitute ground chicken.
The beauty pictured above got RAVE REVIEWS from the ENTIRE family. So, I thought I’d share the recipe with you (because I’m sure you’ve had weeks where, like me, you have grown downright frustrated with the “I don’t want to eat THAT!” comments.) Serve this with a simple side salad and/or cut-up fruit.
- 1 pound ground chicken
- 1 large egg
- 1/4 c diced onion
- 11/2 tsp sugar
- 11/2 tsp soy sauce
- 1 TB chopped cilantro
- 2 TB corn starch (might need more or less for coating)
- 1/2 (or more) panko bread crumbs
- 1TB oil
- Dipping sauce (optional)
- 1/4 c soy sauce
- 1 tsp sugar
- 1 TB vinegar
- 1 TB chopped scallions
- Combine the ground chicken with the egg, grated onion, sugar, soy sauce, and cilantro.
- Mix until the ingredients are well combined. (If you have oatmeal or left over rice you can add a little to help bind the mixture.)
- Add the corn starch to the panko bread crumbs in a separate plate or shallow bowl.
- Form the ground chicken mixture into patties. They can be pretty sticky.
- Place the patties into the panko bread crumbs and coat both sides.
- Heat the oil in a frying pan. Add the chicken patties to the pan and fry each side for approximately 4 minutes depending on the thickness of the patties.
- Place cooked patties on platter lined with paper towels to absorb any remaining oil.
- Serve with dipping sauce (or, if you are a three year old in my house, ketchup).