Ingredients
Equipment
Method
- Make the sauce:
- In a bowl, whisk together orange juice, soy sauce, vinegar, brown sugar, hoisin (if using), chili flakes, and orange zest.
- In a separate small bowl, mix cornstarch with water to make a slurry. Set both aside.
- Cook the chicken:
- Heat oil in a skillet over medium-high heat.
- Add ground chicken and break it up with a spoon. Cook until browned and cooked through (6–8 minutes).
- Stir in garlic, ginger, and the white parts of the green onion. Cook 1 minute more.
- Add the sauce:
- Pour the orange sauce into the skillet and stir to coat the chicken.
- Bring to a simmer, then stir in the cornstarch slurry.
- Cook for 2–3 minutes until sauce thickens and becomes glossy.
- Finish and serve:
- Remove from heat and sprinkle with green onion tops.
- Serve over steamed rice, noodles, or in lettuce cups.
Notes
Make it vegetarian: Use crumbled tofu or plant-based ground “meat.”
Add vegetables: Try broccoli, bell peppers, or snap peas for a full stir-fry.
Store leftovers up to 3 days in the fridge — great for meal prep!
Want it crispier? Let the chicken brown undisturbed for a few minutes before stirring.