Ground Chicken Recipes

Inspired by a best-selling dish at Blue Ribbon restaurants in New York City, owners Eric and Bruce Bromberg recently opened Bromberg Bros. Blue Ribbon Fried Chicken. The menu includes a knockout chicken burger: "We'll pit our chicken burger against your beef burger any day," they say.

Hemant Oberoi makes kebabs with ground chicken, herbs, spices and cheese (cheddar stands in here for the Amul cheese he uses). He fries the round kebabs until crisp and golden brown and serves them on sugarcane skewers to add a little sweetness, although any kind of skewer will work.

If you use canned broth in this Mexican meatball soup, simmer it first with a few chicken wings and some chopped onion, carrot and celery to boost the flavor.

Frozen corn is a easy find no matter the time of year. Should there be access to in-season summer corn, by all means use that when making the recipe. The cooking time will be less, so add the corn after the chicken is almost tender.

Rinse the chickpeas well, as there can sometimes be off-flavors in the canned liquid.

This superfast stir-fry makes everything so easy: ground chicken promises even cooking, bok choy packs a nutrient-loaded punch and a homemade teriyaki sauce ups the flavor ante.

These superquick, juicy little Asian-inspired meatballs from F&W's Justin Chapple are great wrapped in lettuce cups or served with steamed rice.

Dry-roasting is a common cooking technique in some parts of Mexico. In this homey chili, a few kinds of fresh green chiles are cooked until their skins' blacken, intensifying the chiles' earthy heat.