Minced (or ground) meat is so handy to have in your refrigerator or freezer as it is an ideal ingredient for making quick and interesting meals. Minced beef however can contain an awful lot of hidden fat and so I am always pleased to find recipes that are ideal for using minced or ground chicken or turkey as a healthy alternative.
Minced chicken contains 100 calories and 1.5g fat for 3oz whereas the same amount of minced beef contains 218 calories and 13g fat so there is really significance difference; an added advantage is that many recipes are far tastier when using minced chicken.
Minced chicken has only recently become more available in supermarkets, at times I have had to mince my own; however the desire for more low fat foods seems to have made minced chicken a lot more popular and it is usually very reasonable priced. Of course it is still fine to mince your own chicken if you prefer to know exactly which part of the chicken the meat comes from, a traditional butcher will also mince chicken breasts for you.
Due to the fact that chicken mince can be a little blander than beef mince it does work better in my opinion in spicier recipes. This lovely stir fry recipe originates from Bangkok in Thailand and is a real treat for anyone who loves spicy foods.
SPICY HOT THAI STIR FRIED CHICKEN
6 small, hot chillies
100g cashew nuts
1 yellow pepper, de-seeded and sliced
1 tablespoon salt
1 tablespoon olive oil
400g minced (ground) chicken
¼ teaspoon red pepper flakes
150g mushrooms, sliced
6 tomatoes, peeled and roughly chopped
1 teaspoon brown sugar
4 cloves of garlic, sliced
6 shallots, sliced
1 tablespoon fish sauce
2 tablespoons whole basil
1. Place the whole chillies (remove the seeds if you do not like your food too hot) and the salt in a food processor and puree.
2. In a hot wok toast the cashew nuts and put to one side.
3. Heat the oil in the wok and fry the chilli paste in it, stir well until fragrant, then add the shallots, garlic, minced chicken and sliced pepper, and keep stirring until well mixed.
4. Mix in the fish sauce, mushrooms, sugar, pepper flakes and chopped tomatoes and turn well.
5. Add the basil and stir to wilt it.
Serve immediately, delicious with steamed jasmine rice for a truly authentic Thai taste.