Originally Posted by wallix
I preheat (glasstop) on about 4.5 for a couple minutes. Add in 2-3tbsp of Canola and wait for the oil to shimmer a little.
For browning, you may need to preheat for longer. I've started to preheat my pans longer lately, sometimes 5mn or so, and get better results. Preheating should be done at low/medium to medium, and only raise the heat to high for the last 15-20 seconds. I keep placing my hand a couple of inches from the bottom of the pan to get a sense for how hot it is. Once it's very hot, I add the oil, which starts to shimmer instantly. If the oil does not shimmer instantly the pan was too cold, and that could create sticking problems once you add the food.
Also make sure whatever ground chicken you use has little water content. If you buy cheap watered down processed ground chicken it will create water in the pan and will never brown properly.
And Koukouvagia is so right: do NOT overcrowd the pan! If there isn't enough space for the water inside your chicken to evaporate, it will stay trapped below other layers of ground chicken, start to create steam... and you'll end up with a gooey pile of steamed ground chicken.
While I agree with chefedb that stainless steel might not be the absolute best for browning ground chicken, you should definitely be able to do it anyway. I know I have no problem cooking in my stainless steel pans, and I've already used them to brown ground meat successfully many times (although to be honest I can't remember the last time I cooked with ground chicken).