Description
Skip the takeout and whip up this Ground Orange Chicken that delivers all the sweet-tangy flavor you crave in half the time. Your family will think you ordered from their favorite Chinese restaurant.
Ingredients
Scale
- 1½ lbs (680g) ground chicken
- 2 tablespoons (30ml) vegetable oil
- 1 tablespoon (15g) fresh ginger, minced
- 3–4 cloves (12g) garlic, minced
- ½ cup (120ml) orange juice, freshly squeezed
- 2 tablespoons (30ml) orange zest
- ¼ cup (60ml) soy sauce
- 3 tablespoons (45ml) rice vinegar
- 3 tablespoons (45g) brown sugar
- 1–2 tablespoons (15-30g) sriracha or chili garlic sauce
- 1 tablespoon (15ml) sesame oil
- 2 tablespoons (16g) cornstarch
- ¼ cup (60ml) water
- 3 cups (570g) cooked white rice, for serving
- 4 green onions, thinly sliced, for garnish
- 1 tablespoon (9g) sesame seeds, for garnish
- Orange slices for garnish (optional)
Instructions
- In a medium bowl, whisk together orange juice, orange zest, soy sauce, rice vinegar, brown sugar, and sriracha. In a separate small bowl, mix cornstarch and water to create a slurry.
- Heat vegetable oil in a large skillet over medium-high heat. Add ground chicken, breaking it apart with a wooden spoon. Cook for 5-6 minutes until browned and cooked through.
- Push chicken to one side of the pan and add minced garlic and ginger to the empty space. Cook for 30 seconds until fragrant, then stir to combine with the chicken.
- Pour the orange sauce mixture into the pan with the chicken. Stir well to coat all the meat and bring to a simmer for 2 minutes.
- Stir the cornstarch slurry again, then pour into the pan while stirring constantly. Cook for 2-3 minutes until the sauce thickens and becomes glossy.
- Remove from heat and stir in the sesame oil. Serve over hot rice, garnished with sliced green onions and sesame seeds.