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Ground Orange Chicken

Name: Ground Orange Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound ground chicken; 1/2 cup orange juice; 1 tablespoon orange zest; 3 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1 tablespoon cornstarch; 2 green onions, sliced; Salt and pepper to taste

Bright, saucy, and wonderfully simple, Ground Orange Chicken turns everyday ground chicken into a weeknight superstar with a bright citrus punch. This dish balances sweet honey and tangy rice vinegar with savory soy and aromatics for a sauce that clings to every morsel. If you love quick Asian-inspired bowls, this is an easy, family-friendly recipe to make on repeat — and it pairs beautifully with steamed rice or crisp greens. For a different crunchy finish on a chicken dinner, try this Baked Crunchy Hot Honey Chicken for a contrasting texture and heat profile.

Why make this recipe
If you’re tired of bland weeknight dinners that take forever and leave you uninspired, this recipe is perfect because it transforms inexpensive ground chicken into something bright and restaurant-worthy in under 30 minutes. The sauce is layered with citrus, umami, and a touch of sweetness so it feels indulgent without being fussy, and the method is forgiving — great for cooks of all levels.

Ingredients

1 pound ground chicken
1/2 cup orange juice
1 tablespoon orange zest
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon cornstarch
2 green onions, sliced
Salt and pepper to taste

Step-by-Step Guide to Making Ground Orange Chicken

This step-by-step walkthrough takes the simple directions and expands on technique so your sauce is glossy, well-balanced, and the chicken stays tender.

Prepare ingredients and mise en place. Zest the orange first, then juice it so you avoid getting bitter pith in the juice. Mince the garlic and ginger finely — this helps them infuse the sauce without leaving large bits. Slice the green onions and set aside the white and green parts separately if you want contrast between cooked and fresh garnish.
Cook the ground chicken. Heat a skillet over medium heat and add a teaspoon of neutral oil (canola, avocado, or light olive oil). Add the ground chicken in an even layer and let it sit untouched for 1–2 minutes to brown slightly, then break it up with a spatula into small pieces. Continue cooking, stirring occasionally, until there are no pink bits left and the meat registers about 165°F if you test with a thermometer — about 5–7 minutes. Browning adds flavor; don’t rush it, but avoid drying the meat out by overcooking.
Make the orange sauce. While the chicken cooks, whisk together the orange juice, orange zest, soy sauce, honey, rice vinegar, minced garlic, and minced ginger in a mixing bowl. Taste and adjust: if it’s too sweet for your liking, add a touch more rice vinegar; if it’s too tangy, a little extra honey will smooth it out.
Thicken the sauce. In a small cup, dissolve the cornstarch in 1–2 tablespoons of cold water to make a slurry. This prevents lumps when you add it to hot liquid.
Combine and finish. Pour the orange sauce over the cooked ground chicken in the skillet. Stir to coat the meat evenly, bring the pan to a gentle simmer, and then slowly stir in the cornstarch slurry. Continue to cook for 2–3 minutes, stirring, until the sauce thickens to a glossy coating that clings to the meat. If the sauce becomes too thick, thin it with a splash of water or extra orange juice.
Season and garnish. Taste the finished dish and adjust seasoning with salt and pepper. Remember that soy sauce brings saltiness, so be conservative. Turn off the heat and stir in the white parts of the green onions for a little cooked onion flavor, then sprinkle the green parts on top for freshness and color.
Serve immediately. Ground Orange Chicken is excellent over hot steamed rice, cauliflower rice, or tucked into lettuce cups for a lighter meal. Leftovers reheat well (see storage tips below).

Why each ingredient matters

Ground chicken: Lean, quick-cooking, and budget-friendly. Its neutral flavor soaks up the orange-soy sauce beautifully.
Orange juice & zest: Juice gives the citrus foundation while zest adds concentrated aromatic oils for brightness.
Soy sauce: Brings savory depth and saltiness to balance sweetness. Use low-sodium if you’re cautious about sodium.
Honey: Natural sweetener that helps the sauce caramelize slightly while still staying glossy.
Rice vinegar: Adds acidity and a subtle tang that lifts the sauce.
Garlic & ginger: Classic aromatics that add warmth and complexity.
Cornstarch: Thickens the sauce quickly without cloudiness when you make a slurry.
Green onions: Fresh garnish that gives color and a crisp, oniony bite.

Storage Tips for Ground Orange Chicken

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freezer: Freeze in a freezer-safe container for up to 3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low-medium heat with a splash of water or orange juice to loosen the sauce, or microwave in 30-second bursts, stirring between intervals until warm.

Serving Suggestions for Ground Orange Chicken

Over rice: A classic pairing — use jasmine or short-grain white rice for a slightly sticky base that soaks up sauce.
Grain bowls: Serve over quinoa, brown rice, or farro with steamed broccoli and shredded carrots for a balanced meal.
Wraps and lettuce cups: Spoon the warm mixture into butter lettuce leaves, top with sliced cucumber and chopped peanuts for crunch.
Noodle bowls: Toss with cooked udon or rice noodles and a handful of blanched snap peas.
Family-style: Put the skillet on the table with bowls of rice and toppings (sesame seeds, extra scallions, chili flakes) and let everyone assemble their own plate.

Tips to make Ground Orange Chicken

Q: How do I keep the meat from drying out?
A: Cook ground chicken just until it loses its pink color — about 5–7 minutes total — and finish it in the sauce so the moisture is retained.

Q: Can I adjust the sweetness or tang?
A: Yes — tweak with a little more honey if you want sweeter, or an extra splash of rice vinegar for brightness.

Q: What if my sauce is too thin?
A: Make a fresh cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and stir it into the simmering sauce a little at a time until it thickens.

Q: How can I boost flavor without extra salt?
A: Add a teaspoon of toasted sesame oil off the heat for nutty aroma, or a sprinkle of freshly grated orange zest at the end to amplify citrus notes.

Variations

Spicy Orange Chicken (bullet): Add 1–2 teaspoons of chili-garlic sauce or Sriracha to the sauce for heat, and finish with a sprinkle of toasted sesame seeds.
Veggie-Loaded Version (paragraph): Stir in finely diced bell peppers, shredded carrots, or snap peas during the last 3–4 minutes of cooking so they stay crisp-tender. This stretches the dish and adds color, texture, and nutrients without changing the core flavor profile.

Troubleshooting & Technique Notes

If the sauce separates or looks dull, whisk in a small pat of cold butter off the heat to emulsify and add sheen.
If your ground chicken clumps together, press and break it down into small pieces while it browns; using a wooden spoon or spatula helps create a crumbly, even texture.
For deeper flavor, brown a small pinch of sugar in the skillet before adding the chicken to encourage fond (browned bits) that will enrich the sauce.

FAQs

Q: Can I use ground turkey or pork instead of ground chicken?
A: Yes — ground turkey will be the closest lean substitute, and ground pork gives a richer, slightly fattier result that pairs well with the sweet-orange sauce.

Q: How long does it take to make from start to finish?
A: Approximately 20–30 minutes including prep and cooking, making it ideal for busy weeknights.

Q: Is the dish freezer-friendly?
A: Yes. Cool the chicken completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge before reheating.

Can I make this gluten-free?
Use tamari or a gluten-free soy sauce substitute and ensure your cornstarch is certified gluten-free. The rest of the ingredients are naturally gluten-free.

What sides go best with this?
- Steamed white rice or jasmine rice
- Stir-fried greens (bok choy, gai lan)
- Simple cucumber salad with rice vinegar and sesame

Nutrition & Meal-Prep Ideas

A single serving (rough estimate) of Ground Orange Chicken made with 1 lb of ground chicken divided into four portions typically provides a moderate protein serving with lower overall fat compared with dark-meat preparations. To meal-prep, portion into microwave-safe containers with a bed of rice and a side of steamed veggies; the sauce keeps the chicken moist during reheating.

Batch-cooking tip: Double the sauce and freeze half in an ice cube tray. When you reheat thawed chicken, melt a sauce cube into the pan with a splash of water for freshly sauced leftovers.

Conclusion

Ground Orange Chicken is a fast, flavorful recipe that turns everyday ground poultry into a bright, saucy weeknight winner — perfect for bowls, wraps, or quick family dinners. For a one-pan approach and slightly different technique, see the detailed recipe at Ground Orange Chicken (1 Pan!) – Dinner, then Dessert. If you want ideas for turning this dish into a complete bowl meal with tips on portioning and greens, check out the helpful bowl-focused notes at Orange Ground Chicken Rice Bowls | Frugal Nutrition.