Ground Orange Chicken
A quick and flavorful ground orange chicken stir-fry, perfect for weeknight dinners.
Equipment
- Large pan or skillet
Ingredients
Main Ingredients
- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 1 tablespoon ginger root, minced
- 2 teaspoons garlic, minced
- 1 4 crushed red pepper
- 1 tablespoon rice wine No alcoholic drinks allowed, please substitute with a non-alcoholic option
- 2 tablespoons water
- 1 2 sesame oil
- 4 teaspoons soy sauce
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- 1 2 orange zest
- 3 tablespoons water, divided
- 1 tablespoon cornstarch
Instructions
- In a bowl, mix together the rice wine, 2 tablespoons of water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Stir well and set aside.
- In a small bowl, dissolve 1 tablespoon of cornstarch in the remaining 1 tablespoon of water. Set this aside for later.
- Heat 1 tablespoon of vegetable oil in a large pan or skillet over medium-high heat. Add the ground chicken and cook for about 5-7 minutes until it forms a nice crust. Break it apart with a spatula and continue cooking for another 2-3 minutes until fully cooked. Tip: Ensure the chicken is broken down finely for even cooking.
- Once the chicken is cooked, add the minced ginger, garlic, and crushed red pepper to the pan. Stir and cook for about 10 seconds, being careful not to let it burn.
- Pour the prepared orange sauce into the pan with the chicken. Bring the mixture to a boil, stirring occasionally.
- Once boiling, add the cornstarch mixture to the pan. Stir continuously for a few seconds until the sauce thickens.
- Remove from heat and serve your delicious orange chicken stir-fry over rice or noodles. Tip: For added nutrition, toss in some bell peppers or snap peas before serving!
Notes
For added nutrition and color, consider tossing in some vegetables like bell peppers, broccoli, or snap peas. Adjust the crushed red pepper to suit your spice preference. Leftovers can be stored in the refrigerator for up to 3 days. Just reheat before serving.