Use ground chicken to make Cantonese Chicken Meatballs.
Ingredients:
1 lb. ground chicken
a dash of 5-spice powder
1 stalk celery, minced
1 medium sized yellow onion, minced
2 cloves garlic, minced
2 tbs. all purpose flour
1 egg.
1 tbs. roasted sesame seed oil
2 tbs. Kikoman Light soy sauce
Combine all ingredients and roll into 1 inch balls. Place them into a lightly oiled pan with 3 tbs. water. Cover and steam for 10 minutes. Remove cover and saute', stirring every few minutes to lightly brown on all sides. Serve with brown rice and pineapple seet & sour sauce.
Or, combnine 1/3 cup Sriracha sauce, 1 tsp. Tobasco Sauce, and 1 tbs. Soy sauce together in a glass or stainless steel bowl. Remove the skin from four chicken thighs. Place the chicken into the marinade and cover. Place in fridge for 2 hours. Remove and bake for 30 minutes in a 350' F. oven. Serve with some good cornbread and beans.
Or, combine 1 cup flour with 2 tsp. kosher salt, 2 tbs. black pepper, 1 tsp. ground sage, 1/2 tsp each - oregano and sweet basil, 1/4 tsp. ground ginger, and 1/2 tsp. ground thyme. Beat an egg with 1/4 cup milk in a large bowl. Dredge chicken peices in the egg-wash, and then in the seasned flour. Shake off the extra flour. Place in 3 inches of hot oil 9360' with a candy thermometer) and fry until lightly browned. Turn and repeat. Take chicken pieces and place on an aluminum foil lined cookie sheet and place into a 375' oven. Bake for 40 minutes. Remove and serve with a juicy cole slaw (not a creamy slaw for this meal).
Or...
You ahve recieved some great ideas from the folks at DC. I hope you have found some inspiration in the recipes and tips. Good luck in your quest to cook frugally and eat well.
Seeeeeeya; Goodweed of the North