This ground chicken shells consist of spicy chicken mince, a crispy coleslaw and white rice. They’re the perfect meal for meal prep and a high-protein dinner.
Do you love ground chicken recipes? Try this Ground Beef Bolognese or Ground Beef Burger.
Spicy ground chicken skins
Who doesn’t love an easy weeknight dinner? Ground chicken recipes are great recipes to keep in your back pocket when you’re looking for a high protein and delicious meal. These ground chicken skins are one of our favorite chicken dishes.
why you will love this recipe
- They are prepared with a delicious and flavorful gochujang sauce.
- These ground chicken skins are well balanced with veggies and protein.
- Ideal for preparing meals.
- Easy Leftovers!
Selected ingredients
Below is a list of the recommended ingredients for this recipe, not the entire list. So scroll all the way down to the recipe card for a full list of ingredients.
- ground beef: The hero of this recipe is the minced meat. Our favorite ground chicken is coop-grown because it has no fillers and is made with dark meat, but any ground chicken will do.
- White Long Grain Rice: Feel free to use any type of rice you like.
- Gochuyang: Gochujang is a fermented red chili paste commonly used in Korean cuisine.
- Cabbage: The crispiness and freshness of the cabbage balances the spiciness of the gochujang sauce.
- Coriander: The freshness that cilantro brings to these bowls can’t be beat.
- Sesame oil: We recommend choosing sesame oil over all other types of oil. Sesame oil has a distinct flavor and taste.
ingredient substitutions
- Ground chicken -> ground turkey
- Red cabbage–> kale
- Green peppers -> peppers of any color
- Gochuyang -> Sriracha
Listen!
6 marinades for chicken breasts
You will love these 6 easy chicken marinades. They add flavor to your chicken breasts and are so easy to put together!
How to make ground chicken skins
Make sure you scroll all the way down to the recipe card for the full ingredient list and written recipe.
- First prepare the rice so it will be ready when the coleslaw and chicken are done. It’s the step in the recipe that takes the longest.
- Place all the ingredients for the coleslaw in a bowl and mix together. Put it in the fridge so all the veggies can soak in the sauce.
- Before preparing the ground beef recipe, prepare the sauce. Place the gochujang, rice vinegar, soy sauce, honey, fish sauce, tomato paste, and avocado oil in a bowl and whisk the ingredients together.
- Sauté the chicken in a pan until partially cooked, then add the sauce to the pan. Mix and bring to a boil until the sauce thickens.
- Place chicken, rice and coleslaw in 4-6 separate bowls and serve with scallions and sesame seeds.
FAQ
Ground chicken goes from pink to white or golden brown in color. The liquid from the chicken will also run clear rather than pink or red.
You can use less gochujang sauce and more tomato paste to make this recipe less spicy. Adding a little more honey also helps.
Yes, you can use ground turkey, ground beef, ground pork, or even a plant-based ground beef.
Try it!
Chicken breast stuffed with broccoli and cheese
Chicken breast stuffed with broccoli and cheese never tasted better! Our super flavorful chicken dry rub and easy broccoli and cheese filling make these stuffed chicken breasts deliciously flavorful and high in protein.
received prescription
storage
Store chicken, coleslaw, and rice separately in separate airtight containers for up to 5 days.
Ingredients
rice
- 4 cups Water
- 1 teaspoon kosher salt
- 2 cups uncooked white long grain rice
coleslaw
- 1 large green peppers cored and sliced
- 1 Cup shredded red cabbage
- 8th green onions sliced ​​(white part only)
- 1 teaspoon white sesame
- ¼ Cup chopped fresh coriander
- 2 tablespoon rice vinegar
- 2 teaspoon sesame oil
- 1 teaspoon fresh lime juice
- 1 teaspoon Honey
- ¼ teaspoon Salt
instructions
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Bring a pot with 4 cups of salted water to a boil. Add the rice and let it boil slightly. Turn the heat down to low and cover the rice. Cook for 15-20 minutes or until the water is absorbed.
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When the rice is done, immediately remove the heat and fluff the rice with a fork. Set aside for later.
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While the rice is cooking, prepare the coleslaw. In a salad bowl, combine the green peppers, cabbage, white part of the spring onion, sesame seeds, and cilantro and toss to combine.
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In a separate bowl, combine rice vinegar, sesame oil, lime juice, honey, and salt in a bowl and whisk all ingredients together. Pour the mixture over the coleslaw greens and toss until all of the greens are coated in the dressing. Put the coleslaw in the fridge.
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Now make the gochujang chicken. Place the gochujang, rice vinegar, soy sauce, honey, fish sauce, and tomato paste in a bowl and whisk together. Make sure all of the honey is mixed in and isn’t stuck to the bottom of the bowl. Put aside.
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Heat avocado oil in a large skillet over medium/high heat. When the olive oil is fragrant, add the ground chicken to the pan and cook the chicken until fully cooked. When there is a ton of excess liquid in the pan (some chickens have more moisture), strain the chicken and return it to the pan.
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Pour the gochujang sauce over the ground beef and mix until the sauce has coated the chicken. Heat the pan over medium-high heat and bring the chicken and sauce to a gentle simmer. Let the mixture cook for 5-10 minutes or until the sauce has thickened.
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Remove from the heat and garnish with sesame seeds and spring onions.
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Place the cooked rice, coleslaw, and cracker chicken in bowls and enjoy.
Tips & Hints
- This recipe uses a total of 8 spring onions. The white part is used for the coleslaw and the green part is used as a side for the chicken.
- If this sauce is too spicy for the chicken, add more honey.
- If you want a sour cracker chicken, double the sauce.
nutritional information
Calories: 554kcal Carbohydrates: 69G Protein: 33G Fat: 17G Fiber: 3G Sugar: 13G