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A recipe from Sylvie Isabelle De tout et de rien. Juste pour le plaisir.

Asian-style ground chicken

  • 4 servings
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  1. Heat some peanut oil in a wok over medium-high heat.
  2. Sauté the green beans for 2 minutes. Add the onions and sauté for 5-6 more minutes.
  3. Add the chicken, breaking it apart with a fork. Reduce heat if necessary and sauté for 6-7 minutes or until the chicken is almost cooked.
  4. Add the hoisin sauce and sauté until it is absorbed.
  5. Remove from heat, add a few handfuls of bean sprouts and serve.

* In case of allergies, replace the peanut oil with another fatty substance such as vegetable oil.

Chef's tip

Want to jazz it up?

Toppings are your best friend!

  • Garnish with cilantro and chopped green onions, sesame seeds, crushed cashews, a drizzle of sesame or hot pepper oil, or with a spoonful of sambal oelek if you want a bit of kick!
  • Serve your Asian-style ground chicken on cooked vermicelli or udon* noodles, or on a bed of chopped Chinese cabbage.

* Udon noodles, along with soba noodles, are the most popular kinds of pasta in Japan. They are made from soft wheat flour mixed with water and salt and are the thickest Japanese noodles, with 2 to 4 mm in width. Their colour varies from white to off-white, and they have a soft and elastic consistency. They are easily found in Asian grocery stores or in the Asian section in supermarkets.

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