Chicken Breast Mince

Description

Chicken Breast Mince is the lean, mild-mannered workhorse of the kitchen — high in protein, low in fat, and ready to carry whatever flavours you throw at it. Made fresh from hormone and chemical free Australian chicken breast, it's a cleaner, lighter base for everything from weeknight stir-fries to build-your-own burger nights.

Because it's breast mince — not a blend of mixed cuts — it stays firm and holds its shape better than fattier minces. That means burgers and meatballs that don't fall apart, and a texture that stays pleasantly meaty rather than turning to mush in the pan.

It's also a blank canvas. Lean enough to let bold flavours shine — ginger, garlic, chilli, fish sauce — and neutral enough to disappear into a bolognese without anyone knowing you swapped the beef. Use it wherever you'd reach for lean beef mince and want a lighter result.

Quick Facts

• Type/Cut: Freshly minced chicken breast
• Best for: Stir-fries, burgers, meatballs, lettuce cups, san choy bau, pasta sauces
• Flavour/texture: Mild, clean flavour — lean and firm enough to hold its shape when shaped
• Prep notes: Don't overwork the mince when shaping — a light hand keeps burgers and meatballs tender

Why You'll Love It

• Made from hormone and chemical free Australian chicken breast — minced fresh, not shipped in frozen
• Lean without being dry — 21 g of protein per 100 g with barely a gram of fat, making it one of the cleanest minces you can cook with
• Holds its shape — breast-only mince gives you burgers and meatballs that stay together, not crumble in the pan
• A blank canvas for bold flavours — mild enough to let ginger, chilli, lemongrass and soy do the talking
• Versatile enough to replace beef mince in almost anything — spag bol, san choy bau, meatballs, or slider night

Cooking Tips

• Keep the heat medium-high — chicken mince cooks quickly and can dry out if left too long. It's done when it's turned white all the way through
• A little oil in the pan helps — lean chicken mince has almost no fat of its own, so it needs a splash to stop it sticking
• For burgers and meatballs, mix in grated zucchini or a spoon of yoghurt — it adds moisture without overpowering the flavour
• Season generously — the mild flavour of chicken breast mince calls for salt, pepper and whatever aromatics you're using
• Stir-fry broken up over high heat for a couple of minutes, then add sauce and veg — quick, clean, no fuss

Serving Ideas

• San choy bau — stir-fry with ginger, garlic, soy and water chestnuts, pile into crisp lettuce cups
• Chicken burgers with smashed avocado, lettuce, tomato and a smear of garlic aioli on a toasted brioche bun
• Add Chicken Breast Mince to your next order for a lean, clean-tasting mince that works as hard as you do.