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Ground Orange Chicken

A quick and delightful take on the classic orange chicken, featuring ground chicken, zesty orange, soy sauce, and a kick of heat for a comforting meal that's ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground chicken Look for fresh, high-quality ground chicken without any additives.
  • 1 tablespoon oil Canola or vegetable oil preferred for neutral flavor, sesame oil for extra flavor.
  • 1 tablespoon ginger root, minced Fresh ginger provides the best flavor.
  • 2 teaspoons garlic, minced Fresh garlic recommended, but garlic powder can be used.
  • 1/4 teaspoon hot red chili pepper, crushed Adjust according to your heat preference.
  • 1 tablespoon rice wine A staple in many cuisines, adds depth.
  • 2 tablespoons water Keep aside for mixing with the cornstarch later.
  • 1/2 teaspoon sesame oil Adds richness; omit if preferred.
  • 4 teaspoons soy sauce Use low-sodium if watching salt intake.
  • 5 tablespoons sugar Brown sugar or coconut sugar can work.
  • 5 tablespoons white vinegar Can also use apple cider vinegar.
  • zest of 1/2 orange orange Fresh is best.
  • 1 tablespoon cornstarch For thickening; arrowroot for gluten-free.

Method
 

Preparation
  1. Ensure all the ingredients are organized and prepped (minced, zested) before starting to make the cooking process seamless.
  2. Let your ground chicken come to room temperature for easier cooking.
Cooking
  1. In a small bowl, whisk together rice wine, 2 tablespoons of water, sesame oil, soy sauce, sugar, white vinegar, and orange zest to create the sauce. Set aside.
  2. In another small bowl, dissolve cornstarch in the remaining 1 tablespoon of water and set aside.
  3. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add ground chicken and sear undisturbed for 3-4 minutes until browned.
  4. Break apart the chicken with a spatula and cook for another 2-3 minutes until fully cooked.
  5. Stir in minced ginger, garlic, and crushed red chili. Cook for about 10 seconds until fragrant.
  6. Pour in the prepared orange sauce and bring to a gentle boil.
  7. Add the cornstarch slurry, stirring for a few seconds until the sauce thickens.
  8. Serve hot over cooked rice and garnish with green onions or sesame seeds, if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days. You can prepare the sauce a day in advance. If the sauce is too thick, add a dash of water; if too thin, add more cornstarch slurry.