Why Ground Chicken Makes the Best Easy, Cheap Stir-Fries
A native of Brooklyn, she knows where to find the best bagel.Published July 24, 2026 Updated July 24, 2026As anyone who has ever made a stir-fry knows, the most time-consuming part happens on the cutting board, not in the pan. Swapping it in for whole cuts of chicken, beef or pork makes a good part of the knife work disappear. Yes, you’ll still have vegetables and aromatics to deal with, but as far as your protein goes, just open the package and add it to the pan.Some of the world’s greatest stir-fries are made with ground meat.
- ▪A native of Brooklyn, she knows where to find the best bagel.Published July 24, 2026 Updated July 24, 2026As anyone who has ever made a stir-fry knows, the most time-consuming part happens on the cutting board, not in the pan.
- ▪Swapping it in for whole cuts of chicken, beef or pork makes a good part of the knife work disappear.
- ▪Yes, you’ll still have vegetables and aromatics to deal with, but as far as your protein goes, just open the package and add it to the pan.Some of the world’s greatest stir-fries are made with ground meat.
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| Original publisher | NYT > Food |
| Canonical URL | https://cooking.nytimes.com/article/ground-chicken-easy-cheap-stir-fries |
| Publication time | Fri, 24 Jul 2026 15:10:11 +0000 |
| Retrieval time | 2026-07-24T15:55:28.244Z |
| Last seen | 2026-07-24T15:55:28.244Z |
| Headline source | Publisher (no WeSearch rewrite) |
| Excerpt source | publisher body |
| Excerpt method | First ~120 words (~800 chars) of extracted publisher body, fair-use limited. |
| Summary | WeSearch · cerebras-chat (WeSearch summarizer) |
| Summary source text | contentText |
| Citation coverage | Summary is a WeSearch-generated derivative; primary citation is the original publisher URL. |
| Cluster | a0F-BZyZm1hG |
| Cluster logic | Grouped by semantic title/content similarity across sources within a rolling window. Same-publisher template collisions are excluded from coverage comparison. |
| Ranking reason | Story pages are not engagement-ranked. Hub feeds use recency, with optional source-diversified chronological ordering (cap consecutive stories per source). No personalized ranking. |
| Publisher visit | Yes — open original |
| Substitutes article? | No — link-out required for full text |
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| Indexing | May the item be indexed (stored, ranked, made findable)? | Allowed |
| Snippet | May a short excerpt of the publisher's text be shown? | Allowed |
| AI summary | May WeSearch generate its own short summary of the article? | Limited |
| Retrieval / RAG | May the content be exposed for third-party retrieval-augmented generation? | Not asserted |
| Model training | May the content be used to train AI models? | Not asserted |
| Commercial reuse | May the content be reused commercially? | Not permitted |
Basis: Derived from the published RSS/Atom feed. Contact: [email protected]. Reviewed: 2026-07-24.
Opening excerpt (first ~120 words) tap to expand
AdvertisementA Good AppetiteThis Easy, Cheap Ingredient Makes the Best Stir-FriesMild, light ground chicken pairs beautifully with cumin and green beans and gets dinner on the table faster, Melissa Clark writes.Ground meat’s tiny, loose crumbles have more surface area, ready to absorb any sauces.Credit...Ryan Liebe for The New York Times. Food Stylist: Anna Billingskog.By Melissa ClarkMelissa Clark is a food reporter and columnist for The New York Times and NYT Cooking, for which she creates recipes, hosts videos and is one of the writers of the Cooking newsletter. She’s also written dozens of cookbooks.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at NYT > Food.