We all know that you should cook with ground turkey and chicken much more frequently than you use ground beef. But what about the fact that ground turkey and chicken just don’t have that much flavor? Over many years of experimenting, I’ve figured out a way to amp up the flavor in lean proteins while still keeping it a super healthy choice.
First, you need to add a little oil. I always start with adding a tablespoon or two of olive or canola oil to my pan. I let the oil heat up and then I add my ground protein. I also don’t use a spatula – I think it’s much easier to brown with a spoon and you can be so much more precise – no more of everything flipping over the side of the pan. Second – whatever the flavor of your dish – add those seasonings while you are browning the ground turkey or chicken – don’t wait until afterwards.
Why you ask? Because lean proteins don’t have that much flavor naturally. So, by adding the seasonings in at the beginning you create layers of flavor that really make a difference in your dish.
For example, if I am browning turkey for spaghetti, I will start with olive oil, add the protein, and then add some Kosher salt, minced garlic and oregano. It completely changes how you meal tastes! After browning, I drain the water/fat off and continue with the recipe.
Today when making my Asian Chicken Lettuce Wraps, I browned the ground chicken along with minced onion, garlic and ginger. I then drained the fat and continued with the recipe. The flavor was fantastic.
So – next time you are browning lean protein try this trick. You will never go back!