This is not your average take-out Chinese Orange Chicken. This orange ground chicken dish is very different
This is a super easy 30-minutes-or-less type of thing. With no cornstarch and no frying, but lots of delicious orange flavor. You basically brown ground chicken (or turkey…or even pork!), add some garlic, ginger, spicy flavor, orange juice, and soy sauce. Simmer. The end!
It’s really unbelievably delicious. Pile it all on brown rice and add some steamed broccoli and it’s a very happy meal. Or, you can mix the rice and broccoli together in the pan for easy serving.
HOW TO MAKE ORANGE GROUND CHICKEN:
Basically, this is a 3-step recipe.
- Cook the brown rice.
- Steam the broccoli.
- Brown the chicken and add the sauce ingredients.
- 1 cup brown rice + 2 cups water (cook according to your preference)
- 1 Tablespoon sesame oil
- 1 pound ground chicken or turkey
- 2 Tablespoons freshly grated or minced ginger
- 4 garlic cloves, minced
- 1 Tablespoon asian spice sauce (or maybe 1/2 teaspoon red pepper flakes*) try chili-garlic sauce, sambal oelek, or sriracha
- 1/2 cup freshly squeezed orange juice (I juiced 8 clementines/mikans/tangerines)
- 3 Tablespoons (organic) soy sauce or tamari
- 2 small heads fresh broccoli – about 6–7 cups florets & some stems
- sesame seeds for garnish
- Cook brown rice according to your preference, I use a Japanese rice cooker and short-grain brown rice.
- In a large nonstick pan, warm sesame oil over low-medium heat. Add chicken and brown on all sides. (Doesn’t have to be fully cooked yet.)
- Add the ginger, garlic, spice sauce, orange juice, and soy sauce. Stir well and bring to a simmer. Simmer on low heat for 3-5 minutes, or until sauce has reduced and thickened. Stir well and remove from heat.
- Meanwhile, fill a pot with 1 inch of water. Add steamer basket and add chopped broccoli florets & stems. Cover and steam for 4 minutes.
- Make the bowls by either dividing the brown rice among four bowls and topping with chicken and broccoli, or by mixing it all together in the nonstick pan. Top with sesame seeds and enjoy!
Drizzle with a little more sesame oil or soy sauce as desired.
I have made this orange sauce with Lee Kum Kee Chili Garlic Sauce, and their spicy chili sauce, as well as Huy Fong Foods Sriracha, and their Vietnamese Chili Garlic Sauce. You could also use red pepper flakes or vietnamese spicy chili peppers.
*One commenter mentioned that the red pepper flakes make it too spicy, so I recommend adding your spicy component in small amounts to avoid this!
ALSO: I highly recommend freshly squeezed orange juice. If they’re not in season, or if the juice comes from a box/jug, it won’t have the same fresh orange flavor.