Why Ground Chicken Makes the Best Easy, Cheap Stir-Fries

['Melissa Clark Is A Food Reporter', 'Columnist For The New York Times', 'Nyt Cooking', 'For Which She Creates Recipes', 'Hosts Videos', 'Is One Of The Writers Of The Cooking Newsletter. She S Also Written Dozens Of Cookbooks. A Native Of Brooklyn', 'She Knows Where To Find The Best Bagel.', 'Melissa Clark', 'Hetty Lui Mckinnon', 'Molly O Neill'] NYT > Food 2026-08-12 05:06:17

AdvertisementA Good Appetite This Easy, Cheap Ingredient Makes the Best Stir-Fries Mild, light ground chicken pairs beautifully with cumin and green beans and gets dinner on the table faster, Melissa Clark writes. But there’s one simple way to streamline the process, and it’s already waiting for you at the supermarket: ground meat. There’s classic Sichuan dry-fried green beans, often studded with ground pork, and Thai pad krapow, with ground chicken and basil. Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.