Ground Orange Chicken

The bag of ground chicken had been sitting in the fridge all week, and I knew it needed to be used before it went bad. While the rice started steaming on the stove, I quickly tossed the chicken into a skillet with garlic and ginger, and within minutes, the bright orange sauce was bubbling and fragrant, ready to coat every bite.

Garnished ground orange chicken over rice in a white bowl, with ginger, scallions, and an orange slice in the background.

Can I use ground turkey instead of chicken?

Yes. Ground turkey cooks similarly and absorbs the sauce well. If using very lean turkey, add a teaspoon of oil to prevent dryness.

How do I thicken or thin the sauce?

Add a small extra cornstarch slurry to thicken. To thin, whisk in warm water, a tablespoon at a time, until desired consistency.

Is bottled orange juice okay?

Absolutely. Fresh is ideal, but most home cooks rely on bottled juice — just avoid heavily sweetened versions to keep flavor balanced.

How can I make this spicy?

Add more red pepper flakes or a spoon of chili crisp. The sweetness balances heat nicely.

Can I meal prep this?

Yes. It keeps well in the fridge and thickens slightly. Add a splash of water when reheating for silky sauce.

Ground orange chicken being served over rice in a white bowl, with a spatula, and additional bowls/pot in the background.

Ground Orange Chicken

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course: Main Course
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 lb ground chicken 93% lean recommended
  • 1 tablespoon neutral oil canola or avocado
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • Salt & pepper to taste
Orange Sauce
  • 1/2 cup orange juice fresh or bottled
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1 tablespoon water for slurry
  • 1/2 teaspoon red pepper flakes optional
  • Zest of 1 orange

Method
 

Prepare the sauce first
  1. Whisk together orange juice, soy sauce, rice vinegar, brown sugar, honey, and orange zest in a small bowl. Set aside.
  2. Mix cornstarch and water separately to make a smooth slurry.
Cook aromatics
  1. Heat oil in a large skillet over medium-high. Add garlic and ginger, cooking 30–45 seconds until fragrant but not browned.
Brown the chicken
  1. Add ground chicken, breaking it into small pieces with a spatula. Season lightly with salt and pepper.
  2. Cook 5–6 minutes until fully cooked and most liquid evaporates, allowing light browning.
Add the orange sauce
  1. Pour sauce into the skillet, stirring to coat chicken evenly. Simmer for 1–2 minutes.
Thicken the sauce
  1. Stir cornstarch slurry and add to the bubbling sauce. Cook 1–2 minutes until glossy and clinging to the chicken. If too thick, add 1–2 tablespoons water to loosen.
Taste & adjust
  1. Add a splash of rice vinegar if too sweet, or a pinch of sugar if too tangy.
Serve immediately
  1. Spoon over steamed rice, noodles, or roasted vegetables.

Notes

Zest matters: Orange juice alone can taste flat; the zest provides essential aroma.
Don’t rush browning: Chicken needs to release water and lightly caramelize for flavor.
Cornstarch slurry: Mix immediately before use to avoid clumping.
Pan crowding: Use a wide skillet for even browning; a crowded pan steams the meat.
Sauce consistency: Adjust with small water splashes if thickened too much during cooling.

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