Description
A flavorful twist on classic Orange Chicken featuring ground chicken in a light, citrusy sauce that strikes a perfect balance of flavors.
Ingredients
Scale
- 1 pound ground chicken
- 1 tablespoon canola or vegetable oil
- 1 tablespoon ginger root, minced
- 2 teaspoons garlic, minced
- 1/4 teaspoon hot red chili pepper, crushed
- 1 tablespoon rice wine
- 2 tablespoons water
- 1/2 teaspoon sesame oil
- 4 teaspoons soy sauce
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- Zest of ½ orange
- 1 tablespoon cornstarch
Instructions
- Make the Orange Sauce: In a small bowl, whisk together rice wine, 2 tablespoons of water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Set aside.
- Prepare the Cornstarch Slurry: In another small bowl, dissolve cornstarch in the remaining 1 tablespoon of water. Set aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a large pan over medium-high heat. Add ground chicken and sear undisturbed for 3-4 minutes until golden.
- Finish Cooking Chicken: Break chicken apart and continue cooking for another 2-3 minutes until fully cooked.
- Add Aromatics: Stir in minced ginger, garlic, and crushed red chili. Cook for about 10 seconds.
- Combine with Sauce: Pour in the orange sauce and bring to a gentle boil.
- Thicken the Sauce: Add the cornstarch slurry and stir until the sauce thickens.
- Serve: Enjoy hot over rice, garnished with green onions or sesame seeds.
Notes
Serve with extra orange wedges on the side for added zest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg