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A plate of ground orange chicken served with rice and vegetables.

Ground Orange Chicken

This Ground Orange Chicken is a quick and lighter twist on the takeout classic. Juicy ground chicken is simmered in a sweet, tangy, and slightly spicy orange sauce — perfect served over rice, noodles, or in lettuce wraps for an easy, flavorful dinner.

Ingredients
  

  • Serves 4
  • For the chicken:
  • 500 g 1 lb ground chicken (or turkey)
  • 1 tbsp sesame oil or vegetable oil
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger optional
  • 2 green onions sliced (white and green parts separated)
  • For the orange sauce:
  • 120 ml ½ cup orange juice (fresh or store-bought)
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar or white vinegar
  • tbsp brown sugar or honey
  • 1 tbsp hoisin sauce optional for depth
  • 1 tsp cornstarch + 1 tbsp water to thicken
  • ½ tsp chili flakes or sriracha optional
  • Zest of ½ orange optional, for extra citrus flavor

Equipment

  • Large skillet or wok
  • Mixing bowl (for sauce)
  • Whisk or fork
  • Knife & cutting board
  • Stove

Method
 

  1. Make the sauce:
  2. In a bowl, whisk together orange juice, soy sauce, vinegar, brown sugar, hoisin (if using), chili flakes, and orange zest.
  3. In a separate small bowl, mix cornstarch with water to make a slurry. Set both aside.
  4. Cook the chicken:
  5. Heat oil in a skillet over medium-high heat.
  6. Add ground chicken and break it up with a spoon. Cook until browned and cooked through (6–8 minutes).
  7. Stir in garlic, ginger, and the white parts of the green onion. Cook 1 minute more.
  8. Add the sauce:
  9. Pour the orange sauce into the skillet and stir to coat the chicken.
  10. Bring to a simmer, then stir in the cornstarch slurry.
  11. Cook for 2–3 minutes until sauce thickens and becomes glossy.
  12. Finish and serve:
  13. Remove from heat and sprinkle with green onion tops.
  14. 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.