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Ground Orange Chicken

A quick and delicious twist on a classic Chinese-American dish, featuring ground chicken, vibrant orange flavors, and a savory-sweet sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese-American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Ground Orange Chicken
  • 1 pound ground chicken Fresh is best! If you can’t find ground chicken, ground turkey works well too.
  • 1 tablespoon oil Use any high-heat oil you prefer—grapeseed or vegetable oil are great options.
  • 1 tablespoon ginger root, minced Fresh ginger amps up the flavor; jarred ginger can be used in a pinch.
  • 2 teaspoons garlic, minced Because you can never go wrong with garlic.
  • 1/4 teaspoon hot red chili pepper, crushed Adjust the spice to your liking!
  • 1 tablespoon rice wine A staple in Asian cooking, adds depth.
  • 2 tablespoons water For the sauce.
  • 1 tablespoon more for slurry Helps thicken the sauce.
  • 1/2 teaspoon sesame oil Adds a rich flavor; toasted sesame oil gives an extra kick.
  • 4 teaspoons soy sauce Use low-sodium if you’re watching salt.
  • 5 tablespoons sugar Granulated, brown, or even honey can be used.
  • 5 tablespoons white vinegar Substitute with rice vinegar for a milder taste.
  • Zest of ½ orange orange Fresh zest gives incredible aroma and flavor.
  • 1 tablespoon cornstarch Key for thickening the sauce.

Method
 

Preparation
  1. In a small bowl, whisk together the rice wine, 2 tablespoons of water, sesame oil, soy sauce, sugar, white vinegar, and orange zest to create a sweet-savory sauce. Set aside.
  2. In another small bowl, dissolve the cornstarch in the remaining 1 tablespoon of water. Set aside for later.
Cooking
  1. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the ground chicken, spreading it evenly in the pan. Let it sear undisturbed for about 4-5 minutes until a lovely crust forms.
  2. Break apart the chicken with a spatula and cook it for another 2-3 minutes until fully cooked and no longer pink.
  3. Stir in the minced ginger, garlic, and crushed red chili, letting them cook for about 10 seconds until fragrant.
  4. Pour in the prepared orange sauce and bring it to a gentle boil.
  5. Add the cornstarch slurry, stirring for a few seconds until the sauce thickens and beautifully coats the chicken.
  6. Enjoy your Ground Orange Chicken hot over a bed of fluffy rice, garnished with green onions or sesame seeds if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or stovetop for optimal texture. Prepare the sauce a day in advance and store it in the fridge. Just give it a good shake before adding to the cooked chicken!