This chicken mince recipe browns juicy chicken mince with garlic, ginger and finely diced veg, then coats it in a sticky soy and honey glaze. Dinner is on the table in about 25 minutes.
It’s quick, cheap and easy to change. Serve it over rice, toss it through noodles or spoon it into crisp lettuce cups.
The two things that matter most are a hot pan and a little patience. Let the mince brown before you stir, and the glaze will cling instead of pooling.
Table of Contents
Why this chicken mince recipe works
- Sear first: the mince sits untouched for a minute so it browns instead of steaming.
- Aromatics in the centre: onion, garlic and ginger fry in the hot middle of the pan, not under the meat.
- Small veg: finely diced carrot, mushroom and capsicum cook in 2 to 3 minutes and match the mince.
- Clingy glaze: a teaspoon of cornflour thickens the sauce so it coats every bit.
- Bright finish: lime, herbs and spring onion go on at the end.
Like any minced meat, chicken mince cooks fast and soaks up whatever sauce you give it. That’s what makes it such a handy weeknight dinner.
Choosing chicken mince
Mince with around 10 to 15% fat browns best and stays juicy. Extra lean mince works too, but add an extra teaspoon of oil and take it off the heat as soon as it’s cooked.
Some packets are quite wet. Spread the mince out in the hot pan and let the liquid cook off before you start stirring.
Chicken Mince Recipe
Course: MainCuisine: AustralianDifficulty: Easy4
servings10
minutes15
minutes430
kcal25
minutesA quick chicken mince with garlic, ginger and veg in a soy and honey glaze that clings to every bite. Serve with rice, noodles or lettuce cups, finished with herbs and lime.
Ingredients
- For the mince
1 tbsp neutral oil (canola or peanut)
500 g chicken mince (Australian chicken)
1 small brown onion, finely diced
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 small carrot, finely diced (½ cup)
1 cup finely chopped mushrooms (button or Swiss brown)
½ red capsicum, finely diced
2 spring onions, thinly sliced (white and green parts separated)
Pinch of black pepper
- For the glaze
2 tbsp low-sodium soy sauce
1 tbsp oyster sauce (or hoisin for sweeter)
1 tbsp honey
1 tbsp rice vinegar (or juice of ½ lime)
½ tsp toasted sesame oil
½–1 tsp sriracha or chilli flakes (optional)
1 tsp cornflour mixed with 2 tsp cold water
- To serve
Steamed jasmine rice or rice noodles, or iceberg/cos lettuce leaves
Coriander or mint, lime wedges
Toasted sesame seeds or crushed peanuts (optional)
Cucumber ribbons or quick pickled carrot (optional)
Directions
- Make the glaze. In a small jug, whisk soy sauce, oyster sauce, honey, vinegar, sesame oil and sriracha (if using). Stir in the cornflour slurry; set aside.
- Brown the mince. Heat oil in a large frying pan over medium-high heat. Add chicken mince, spread it out and leave it undisturbed for 1 minute to sear. Break up and cook 4–5 minutes until most moisture evaporates and golden bits appear. Season lightly with black pepper.
- Sauté aromatics. Push mince to the edges. In the centre, fry onion for 2 minutes until translucent. Add garlic and ginger; cook 30 seconds until fragrant.
- Add vegetables. Stir in carrot, mushrooms and capsicum. Cook 2–3 minutes until just tender but still bright.
- Glaze. Pour in the sauce and toss as it bubbles. In about 45–60 seconds it will thicken and coat the mince. If it looks too thick, splash in 2–3 tbsp water. Stir through the white parts of spring onion.
- Serve. Spoon over rice or noodles, or pile into lettuce cups. Top with spring onion greens, herbs, sesame or peanuts and a squeeze of lime. Eat immediately while glossy and hot.
Notes
- Teriyaki twist: replace the vinegar with mirin, add 1 extra teaspoon honey and finish with toasted nori strips.
- Thai basil version: swap the coriander for Thai basil, add a splash of fish sauce and extra chilli, and finish with plenty of lime.
- Satay style: stir 2 tablespoons peanut butter and 1/4 cup coconut milk into the glaze, then thin with water as needed.
- No oyster sauce: use hoisin for a sweeter glaze, or another tablespoon of soy plus 1/2 teaspoon brown sugar.
- Gluten free: use tamari and a gluten free oyster style sauce, and check your cornflour.
- Pan size: a 28 to 30 cm pan gives enough room to brown. A crowded pan steams the mince.
- Bright finish: the vinegar or lime at the end wakes up the whole dish, so don’t skip it.
Chicken mince recipe troubleshooting
- Watery mince: the pan was too small or not hot enough. Keep cooking until the liquid is gone before adding the glaze.
- Bland: the mince didn’t brown, or it needs more seasoning. Add a splash more soy, then finish with lime and herbs.
- Dry: it was overcooked or very lean. Take it off the heat as soon as it’s glazed.
- Too salty: balance with a little more honey and lime, and serve with extra rice and cucumber.
- Glaze too thick: stir in 2 to 3 tablespoons of water until glossy.
- Soggy lettuce cups: dry the leaves well and keep them in the fridge until you fill them.
Flavour switch
Keep the same method and change the glaze. Here’s how to turn one packet of mince into five different dinners.
| Style | Change the glaze | Serve with |
|---|---|---|
| Teriyaki | Mirin instead of vinegar, a little extra honey | Rice and nori strips |
| Thai basil | Add fish sauce, extra chilli and Thai basil | Jasmine rice and lime |
| Larb style | Add fish sauce, a pinch of sugar and lots of lime | Lettuce, cucumber and herbs |
| Satay | Stir in peanut butter and coconut milk | Rice and cucumber |
| Burrito | Skip the ginger and soy, add cumin, paprika, corn and black beans | Warm tortillas |
Easy sides
- Steamed broccolini with a drizzle of sesame oil and soy
- Quick pickled cucumbers in rice vinegar, sugar and salt
- Cabbage and carrot slaw with a lime mayo dressing
- Stir-fried baby bok choy with garlic
Make ahead, storage and meal prep
Cool the cooked mince quickly and keep it in an airtight container in the fridge for 3 to 4 days. It freezes for up to 3 months. Freeze it flat in zip bags so it thaws fast.
Reheat gently with a splash of water, then add fresh lime and herbs. For lunch bowls, pack the mince with rice and greens, and add the herbs and chilli oil after heating.
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Frequently asked questions
Can I use turkey or pork in this chicken mince recipe?
Yes. Pork browns well and tastes a little richer. Turkey is leaner, so add a teaspoon of extra oil and watch the timing.
How do I stop chicken mince going watery?
Use a wide, hot pan, don’t crowd it, and leave the mince alone for the first minute. If liquid pools, cook it off before adding the glaze.
Can I make chicken mince ahead?
Yes. Cool it quickly, then keep it in the fridge for 3 to 4 days or the freezer for 3 months. Reheat with a splash of water.
What can I serve instead of rice?
Rice noodles, vermicelli, quinoa, cauliflower rice or crisp lettuce cups all work well.
How do I know the chicken mince recipe is cooked through?
There should be no pink left and the juices should run clear. If you have a thermometer, it should read 74°C.
This chicken mince recipe is a simple way to get a tasty dinner on the table fast. Brown it well, glaze it quickly and finish it with lime, and you’ve got a meal that works any night of the week.
Happy cooking,
Ella x
