Ground Orange Chicken
A quick and easy weeknight dish that delivers the familiar flavors of orange chicken in a fraction of the time, perfect for busy families.
Ingredients
Main Ingredients
- 1 pound ground chicken (Use lean ground chicken for fewer splatters.)
- 1/4 cup soy sauce (Use low-sodium if you watch salt.)
- 1/4 cup orange juice (Freshly squeezed is best for bright flavor.)
- 2 tablespoons sugar (Adjust to taste. Brown sugar adds depth.)
- 1 tablespoon rice vinegar (If you do not have rice vinegar, a mild apple cider vinegar works in a pinch.)
- 1 tablespoon cornstarch (Thickens the sauce quickly.)
- 1 tablespoon water (Use cold water to make a smooth slurry without lumps.)
- 2 cloves garlic, minced (Fresh garlic gives the best aroma.)
- 1 teaspoon ginger, minced (Fresh ginger brightens the sauce.)
- 2 green onions sliced (Save a few for garnish.)
- Cooked rice for serving (Jasmine or short-grain rice works well.)
Instructions
Cooking the Chicken
- In a large skillet over medium heat, cook the ground chicken until browned, about 5-7 minutes.
- Break the meat into small pieces with your spoon for even browning.
Making the Sauce
- In a bowl, whisk together soy sauce, orange juice, sugar, rice vinegar, garlic, and ginger.
- Taste a little of the mix before adding it to the pan.
Combining
- Pour the sauce over the cooked chicken and stir to combine.
- Let the sauce bubble gently for one minute.
Thickening the Sauce
- In a small bowl, mix cornstarch and water, then add to the skillet to thicken the sauce.
- Stir the slurry again right before adding.
Final Cooking
- Cook for an additional 2-3 minutes until the sauce glazes the chicken.
Serving
- Serve over cooked rice and garnish with sliced green onions.
Notes
For picky eaters, separate a small portion of plain chicken. Garnish with fresh orange zest for color. Has excellent reheating properties.