Ground Chicken or Turkey with Peas

Some nights you just need protein on a plate without a grocery list. This is that recipe: lean ground chicken or turkey browned with sweet green peas in a single pan, then piled over rice or noodles. Three ingredients, one skillet, done in well under an hour.

The technique is as simple as it sounds, but the crumble matters. Break the meat into small, even bits as it cooks so it browns instead of steaming in a clump, because that browning is where the flavor lives.

Because the ingredient list is so bare, this is really a canvas. A little salt, pepper, garlic, or soy sauce transforms it, and the peas add a pop of sweetness and color against the savory meat.

Kitchen Tips

• Brown the meat in a hot, lightly oiled pan and let it sit undisturbed a moment before crumbling, so it takes on color and flavor.
• Add the peas near the end and just heat them through, so they stay bright green and sweet rather than dull and mushy.
• Season as you go. Salt, pepper, garlic, ginger, or a splash of soy sauce all suit the neutral base.

Variations

• Stir in soy sauce, hoisin, or curry powder to send it Asian or Indian.
• Add diced carrots, corn, or bell pepper for more vegetables.
• Top with a fried egg and serve over rice for a fast rice-bowl dinner.