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Burmese Ground Chicken Recipe with Mint

Delicious ground chicken stir fry recipe that is low carb, healthy, easy and ready in 30 minutes.

Course Dinner
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 162 kcal


  • 1 lb ground chicken
  • ½ tsp cumin seeds
  • ½ tsp black mustard seeds
  • 2 tbsp sambal oelek (ground fresh chili paste)
  • 1 tbsp dark soy sauce
  • 1 tsp fish sauce
  • ¼ tsp granulated sugar
  • 2 tbsp canola oil
  • 6-8 whole garlic cloves
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • ½ jalapeno, chopped
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • lime wedges


Toast Cumin and Mustard Seeds

  1. 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.


  1. In a small bowl, mix together sambal oelek, soy sauce, fish sauce and sugar.  Set aside.

Add to Wok and Start cooking

  1. 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.

  2. 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.

  3. 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.

Recipe Notes

Adapted fromĀ Burma Superstar