Why Ground Chicken Makes the Best Easy, Cheap Stir-Fries
A native of Brooklyn, she knows where to find the best bagel.Published July 24, 2026 Updated July 24, 2026As anyone who has ever made a stir-fry knows, the most time-consuming part happens on the cutting board, not in the pan. Swapping it in for whole cuts of chicken, beef or pork makes a good part of the knife work disappear. Yes, you’ll still have vegetables and aromatics to deal with, but as far as your protein goes, just open the package and add it to the pan.Some of the world’s greatest stir-fries are made with ground meat.
- ▪A native of Brooklyn, she knows where to find the best bagel.Published July 24, 2026 Updated July 24, 2026As anyone who has ever made a stir-fry knows, the most time-consuming part happens on the cutting board, not in the pan.
- ▪Swapping it in for whole cuts of chicken, beef or pork makes a good part of the knife work disappear.
- ▪Yes, you’ll still have vegetables and aromatics to deal with, but as far as your protein goes, just open the package and add it to the pan.Some of the world’s greatest stir-fries are made with ground meat.
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AdvertisementA Good AppetiteThis Easy, Cheap Ingredient Makes the Best Stir-FriesMild, light ground chicken pairs beautifully with cumin and green beans and gets dinner on the table faster, Melissa Clark writes.Ground meat’s tiny, loose crumbles have more surface area, ready to absorb any sauces.Credit...Ryan Liebe for The New York Times. Food Stylist: Anna Billingskog.By Melissa ClarkMelissa Clark is a food reporter and columnist for The New York Times and NYT Cooking, for which she creates recipes, hosts videos and is one of the writers of the Cooking newsletter. She’s also written dozens of cookbooks.
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