I like my meats flavorful so I typically use ground chicken in chicken tacos so I season it with taco seasoning and onions and let it vibe at least a day or so in the fridge before cooking. I asked Gemini for some recipe ideas to change it up. I didn’t have fresh ginger so I used ginger paste. Ginger is spicy and fragrant and lasts quite a while so I’ll have to pick some up next time I’m out. Powdered ginger always smells (and tastes) like old shoes so I avoid it unless it’s moistened or used in baked goods with other strong spices like cloves or allspice.
Gemini gave me three recipes – all which I’ve saved for future adventures in cooking.
I mixed everything up with my ground chicken and set aside while I made some jasmine rice. I still haven’t found a good fried rice recipe but I make something that has the basic ingredients. I don’t have an actual wok so there’s that. I enjoy Asian-style dishes, so I always have soy sauce/aminos, oyster sauce, sesame oil, rice wine vinegar, and other ingredients on hand. I formed my chicken patties. I didn’t add sriracha because I didn’t want them spicy.
The grilling went fine and they were tasty… because it was grilled chicken. lol I decided to add peas, carrots and onion to my rice and let it chill to make fried rice.
VERDICT
Meh. Chicken always tastes good and I’ll eat anything grilled. Well, not anything. They were tasty because of the garlic and onion but the ginger and soy sauce didn’t come through at all. They weren’t salty. And even though it was super lean and I didn’t use an egg or breadcrumbs to bind the patties, they didn’t fall apart. Five stars for being grilled chicken. Two stars on the “Asian-inspired” flavor.
WHAT TO CHANGE
I would definitely season the ground chicken in advance to allow time for the flavors to meld. I could also make the rice and refrigerate for better fried rice.
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