Delicious ground chicken recipe that is low carb, healthy, easy and ready in 30 minutes. This Burmese style stir fry includes mint!
I love healthy and flavorful stir fry recipes.
I find stir fries to be some of the easiest healthy dinners to whip up during the midweek madness.
There is an amazing Burmese restaurant near us called Burma Superstar.
The ingredients are SO fresh and the dishes are absolutely BURSTING with flavor. I always leave inspired to try Burmese style cooking at home after enjoying a meal there.
Well, I finally did it! I successfully whipped up a Burmese meal in my own home kitchen. And, boy, is it yummy. Yay.
Ground chicken, cilantro, mint, chile paste, soy sauce, fish sauce, whole garlic cloves, toasted cumin seeds, jalapenos, and freshly chopped ginger come together to create this super tasty meal.
You might be wondering……
What exactly is Burmese cuisine?
In southeast Asia, The Republic of the Union of Myanmar (formerly known as Burma) lies in the middle of four bordering countries including Thailand, Laos, China, and Bangladesh. The people of Myanmar incorporate cuisine influences from all four of these countries, creating an exquisite cacophony of flavors.
Burmese cuisine really is quite delicious and I’m glad I finally know how to make at least one Burmese dish. Many more on my list. I think Pumpkin Stew is next then Lemongrass chicken.
Ground Chicken Recipe for lettuce wraps
This recipe would work fabulously well inside a big piece of lettuce. So, if you’d like a low carb, veggie version, scoop this ground chicken mixture onto a large piece of romaine or butter lettuce.
The first time I made a ground chicken recipe was somewhat recently in my orange chicken dish and it worked marvelously there as well. So glad to have found another way to utilize ground chicken.
Hope you enjoy this as much as we did!
Burmese Ground Chicken Recipe with Mint
Delicious ground chicken stir fry recipe that is low carb, healthy, easy and ready in 30 minutes.
- 1 lb ground chicken
- 1/2 tsp cumin seeds
- 1/2 tsp black mustard seeds
- 2 tbsp sambal oelek (ground fresh chili paste)
- 1 tbsp dark soy sauce
- 1 tsp fish sauce
- 1/4 tsp granulated sugar
- 2 tbsp canola oil
- 6-8 whole garlic cloves
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1/2 jalapeno, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- lime wedges
Toast Cumin and Mustard Seeds
In a dry wok, toast the cumin and mustard seeds for about 30 seconds. Removed seeds from wok and, with a mortar and pestle, coffee grinder or heavy mug, ground seeds to coarse powder. Set aside.
In a small bowl, mix together sambal oelek, soy sauce, fish sauce and sugar. Set aside.
Add to Wok and Start cooking
Set to medium heat, pour oil in wok or skillet. Add in whole garlic cloves and cook for several minutes until softened and slightly browned. Remove cloves with a slotted spoon and set aside.
Set to high heat, add the minced garlic and ginger, and cook for a few seconds before adding the chicken. With a wooden spoon, break up the ground chicken. If using a wok, push chicken to the sides of the wok, intermittently, letting the oil and steam cook down a bit in the middle. Continue to cook for 5-6 minutes, until chicken is browned.
Stir in cumin mustard blend, sambal/soy sauce mixture, browned whole garlic cloves, and jalapenos. Blend for one minute, until evenly mixed. Stir in cilantro and mint, until combined. Serve and Enjoy!! Serve with a spritz of fresh lime juice for extra deliciousness.
Adapted from Burma Superstar