Description
This Ground Orange Chicken recipe offers a vibrant, tangy twist on classic chicken dishes, combining the bright flavors of fresh orange juice and zest with savory soy sauce and aromatic garlic and ginger. Ground chicken is quickly cooked and simmered in a glossy, slightly sweet sauce enriched with just the right kick of red pepper flakes. Ready in just 30 minutes and serving four, it’s a simple, satisfying meal perfect for weeknights when you want something flavorful and comforting without the fuss.
Ingredients
Scale
Chicken Mixture
- 1 pound ground chicken
- 1 tablespoon neutral cooking oil
- 1 teaspoon kosher salt (more to taste)
- 1/2 teaspoon black pepper
Orange Sauce
- 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
Thickener
- 1 1/2 tablespoons cornstarch
Garnishes
- 3 green onions, sliced (white and green parts divided)
- 1 tablespoon sesame seeds (optional, for garnish)
For Serving (Optional)
- Cooked rice
Instructions
- Prepare the Orange Sauce Mix: In a small bowl, whisk together the 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. Set aside.
- Create Cornstarch Slurry: In a separate small bowl, stir the cornstarch with a few tablespoons of cold water to form a smooth slurry. Set aside until needed to thicken the sauce later.
- Heat Oil: Warm the neutral cooking oil in a large skillet over medium-high heat to prepare for cooking the chicken.
- Cook Ground Chicken: Add the ground chicken to the hot skillet, breaking it up with a spatula as it cooks. Season with kosher salt and black pepper for flavor.
- Brown Chicken: Cook the chicken until it is no longer pink and develops light brown spots, which should take around 5 to 7 minutes for full cooking and flavor.
- Add Orange Sauce: Pour the prepared orange sauce mixture over the cooked chicken, scraping up any tasty browned bits from the pan bottom to incorporate more flavor.
- Simmer Sauce: Bring the mixture to a gentle simmer, stirring frequently to ensure all the chicken pieces are coated evenly with the sauce.
- Add Cornstarch Slurry: Give the cornstarch slurry a quick stir to ensure it’s smooth, then slowly pour it into the skillet while continuously stirring the chicken and sauce to prevent lumps.
- Thicken Sauce: Continue cooking and stirring often until the sauce thickens to a glossy consistency, approximately 2 to 3 minutes. If sauce becomes too thick, add a splash of water or broth to loosen it as needed.
- Incorporate Onion Whites: Stir in the white parts of the sliced green onions and allow them to soften in the hot sauce for about 1 minute, infusing additional flavor.
- Adjust Seasoning: Reduce heat to low and taste the sauce, then add more salt, black pepper, or red pepper flakes to suit your preference.
- Garnish: Remove the skillet from heat and sprinkle the remaining green onion tops and optional sesame seeds over the dish for a fresh, crunchy finish.
- Serve: Spoon the Ground Orange Chicken over bowls of hot cooked rice or any favorite grain, adding extra green onions and sesame seeds on top if desired. Enjoy immediately.
Notes
- Freshly squeezed orange juice and zest provide the best vibrant flavor for this dish.
- Low sodium soy sauce can be used to reduce salt content without sacrificing umami.
- Adjust red pepper flakes according to your desired spice level.
- To make this dish gluten-free, ensure the soy sauce is tamari or a certified gluten-free variety.
- Leftovers keep well in the refrigerator for 2-3 days and reheat gently on the stovetop or microwave.
- Optional sesame seeds add nuttiness and texture but can be omitted if unavailable or undesired.
