Description
This Ground Orange Chicken recipe offers a vibrant and flavorful twist on a classic favorite, featuring juicy ground chicken simmered in a tangy orange sauce with hints of ginger, garlic, and a touch of heat from red pepper flakes. Ready in just 30 minutes, it’s perfect served over steaming rice for a quick weeknight dinner.
Ingredients
Scale
Protein & Main Ingredients
- 1 pound ground chicken
- 1 tablespoon neutral cooking oil
- 1 teaspoon kosher salt (more to taste)
- 1/2 teaspoon black pepper
Sauce Ingredients
- 1/2 cup orange juice (preferably freshly squeezed)
- 1 tablespoon orange zest (from about 1 large orange)
- 3 tablespoons soy sauce (low sodium if preferred)
- 1 tablespoon rice vinegar
- 3 tablespoons brown sugar (or honey)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 1/2 teaspoon red pepper flakes (or to taste)
- 1/2 cup water or chicken broth
Thickening Agent
- 1 1/2 tablespoons cornstarch
Garnish & Serving
- 3 green onions, sliced (white and green parts divided)
- 1 tablespoon sesame seeds (optional, for garnish)
- Cooked rice, for serving (optional)
Instructions
- Prepare the orange sauce: In a small bowl, whisk together orange juice, orange zest, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, red pepper flakes, and water or chicken broth until well combined.
- Make the cornstarch slurry: In a separate small bowl, stir the cornstarch with a few tablespoons of cold water to create a smooth slurry and set aside.
- Heat the oil and cook chicken: Heat the neutral cooking oil in a large skillet over medium-high heat. Add the ground chicken, breaking it up with a spatula as it cooks. Season with kosher salt and black pepper.
- Brown the chicken: Cook the chicken until no longer pink and lightly browned in spots, about 5–7 minutes.
- Add the orange sauce: Pour the prepared orange sauce mixture over the cooked chicken, scraping any browned bits from the bottom of the pan.
- Simmer the mixture: Bring the chicken and sauce mixture to a gentle simmer, stirring to coat all the chicken evenly.
- Incorporate cornstarch slurry: Stir the cornstarch slurry again briefly, then slowly pour it into the skillet while continuously stirring the chicken and sauce.
- Thicken the sauce: Continue cooking and stirring frequently until the sauce thickens and becomes glossy, about 2–3 minutes. If it gets too thick, loosen it with a splash of water or broth.
- Add green onions: Stir in the white parts of the sliced green onions and let them soften in the hot sauce for about 1 minute.
- Final seasoning: Reduce heat to low, taste the sauce, and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.
- Garnish and serve: Remove skillet from heat and sprinkle remaining green onion tops and sesame seeds over the dish. Serve hot, preferably over cooked rice or your favorite grain.
Notes
- Use freshly squeezed orange juice and zest for the best citrus flavor.
- Adjust red pepper flakes to control the heat level.
- Low sodium soy sauce can be used to reduce salt content.
- For a gluten-free version, use tamari instead of soy sauce.
- Cooked rice is optional but recommended to balance the flavors and make it a complete meal.
- Sesame seeds add a nice crunch and nutty flavor but can be omitted if desired.
- The cornstarch slurry is essential for a glossy, thick sauce; do not skip.
