This Asian Ground Chicken Recipe is exactly the kind of meal you want to eat when you want something high protein & quick to make. It comes together in about 25 minutes, uses simple ingredients, and delivers big flavor without feeling heavy. It is high in protein, family friendly, and perfect for busy weeknights when everyone is hungry right now.
The best part is that it feels like takeout, but it is lighter, fresher, and healthier.
Ingredients
- 1 lb ground chicken, lean but not extra lean so it stays juicy
- 2 cloves garlic, finely minced for aromatic depth
- 1 tbsp fresh ginger, finely grated for warmth and brightness
- 1/2 cup fresh orange juice, provides natural sweetness and acidity
- 1 tsp orange zest, optional, adds deeper citrus flavor without extra sugar
- 2 tbsp low sodium soy sauce, brings salt and umami balance
- 1 tbsp rice vinegar, sharpens and balances the sauce
- 1 tsp sesame oil, adds subtle nutty richness
- 1 tbsp honey, replaces the sweetness lost from removing marmalade
- 1 tbsp cornstarch, thickens the sauce so it coats the chicken
- 2 tbsp water, helps dissolve the cornstarch smoothly
- 1 red bell pepper, thinly sliced for sweetness and color
- 1 cup broccoli florets, cut small so they cook quickly
- 1 cup shredded carrots, adds light crunch and natural sweetness
- 3 green onions, thinly sliced for a fresh finish
- 1 tbsp neutral oil, such as avocado or vegetable oil, for cooking
Optional for Serving
- Cooked jasmine rice, quinoa, or cauliflower rice
- Sesame seeds
- Lime wedges
- Sriracha or chili sauce
Equipment Needed
- Large nonstick skillet or sauté pan
- Wooden spoon or silicone spatula
- Small mixing bowl for the sauce
- Whisk or fork for combining the sauce
- Microplane or fine grater for ginger and orange zest
- Sharp knife
- Cutting board
- Citrus juicer or reamer
What Makes a Great Asian Ground Chicken Recipe?
When I think about a weeknight stir fry that truly works, these are the essentials:
- Bold savory flavor from soy sauce, garlic, and ginger
- Balanced sweetness and acidity from fresh orange juice
- Tender, juicy ground chicken that cooks quickly
- A glossy sauce that lightly coats everything
- High protein per serving without complicated prep
This recipe hits all of those notes while staying quick and practical.
The Orange Garlic Chicken Base
Ground chicken is one of my favorite weeknight proteins because it cooks fast and absorbs flavor beautifully. In this Asian Ground Chicken Recipe, it becomes the base for a savory orange-infused sauce that feels bright, balanced, and deeply satisfying.
The juice gives natural sweetness and acidity, while a little orange zest is available if you want a more pronounced citrus note without adding extra sugar.
What You’ll Need for the Chicken Mixture
- 1 lb ground chicken, lean but not extra lean for better moisture
- 2 cloves garlic, finely minced for bold aromatic flavor
- 1 tbsp fresh ginger, grated for warmth and brightness
- 1/2 cup fresh orange juice, adds natural sweetness and acidity
- 1 tsp finely grated orange zest, optional but recommended for deeper citrus flavor
- 2 tbsp low sodium soy sauce, provides salt and umami
- 1 tbsp rice vinegar, balances sweetness and sharpens the sauce
- 1 tsp sesame oil, adds subtle nutty richness
- 1 tbsp honey, replaces the sweetness lost from removing marmalade
- 1 tbsp cornstarch, thickens the sauce so it lightly coats the chicken
- 2 tbsp water, helps dissolve the cornstarch smoothly
The Vegetables
Vegetables are not just filler here. They add crunch, color, and fiber, making this a complete meal rather than just protein and sauce.
I like to keep it simple so everything cooks in under 10 minutes. The key is choosing vegetables that soften quickly but still hold some texture.
What You’ll Need for the Vegetables
- 1 red bell pepper, thinly sliced for sweetness and color
- 1 cup shredded carrots, adds light crunch and natural sweetness
- 3 green onions, sliced for freshness at the end
- 1 cup broccoli florets, small pieces so they cook quickly
Optional Variations
This Asian Ground Chicken Recipe is flexible, which makes it perfect for using what you have on hand.
- Swap broccoli for snap peas or zucchini
- Use ground turkey instead of chicken
- Add 1/2 tsp chili flakes for heat
- Stir in cooked jasmine rice directly for a one pan meal
You can easily adjust it to match your family’s preferences.
Toppings and Finishing Touches
These simple additions elevate the dish without adding much time.
- Sesame seeds for texture and visual appeal
- Extra sliced green onions for freshness
- A squeeze of lime for brightness
- A drizzle of sriracha for spice lovers
Let everyone customize their bowl. It keeps dinner interactive and family friendly.
How to Make Asian Ground Chicken Recipe
Sauté the Aromatics
Heat a large skillet over low-medium heat and add a small drizzle of neutral oil.
Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant but not browned.
This step builds the flavor foundation, so keep the heat steady and low to avoid letting the garlic burn.
Brown the Chicken
Add the ground chicken directly to the skillet.
Break it apart with a wooden spoon and cook for 5 to 7 minutes, stirring occasionally, until fully cooked and no pink remains.
Let it sit undisturbed for short moments so it develops light golden edges.
Build the Orange Sauce
In a small bowl, whisk together the orange juice, soy sauce, rice vinegar, honey, sesame oil, cornstarch, and water until smooth.
If using orange zest, stir it in here as well.
Pour the mixture into the skillet with the chicken and stir continuously as it simmers.
Within 2 to 3 minutes, the sauce will thicken into a glossy coating that clings to the chicken.
The zest, if added, gives a slightly brighter, more layered citrus finish without making the dish sweeter.
Add the Vegetables
Stir in the bell pepper, carrots, and broccoli.
Cook for about 4 to 5 minutes until the vegetables are tender crisp.
You want them bright in color and slightly firm for texture.
Finish and Serve
Turn off the heat and fold in the sliced green onions. Taste and adjust with a splash more soy sauce or a squeeze of orange if needed.
Serve immediately over rice, quinoa, or in lettuce wraps for a lighter option.
Storing, Reheating, or Meal Prep
This Asian Ground Chicken Recipe stores beautifully, which makes it ideal for meal prep.
Let it cool completely before transferring to an airtight container. It keeps well in the refrigerator for up to 4 days.
To reheat, warm it in a skillet over medium heat with a small splash of water to loosen the sauce.
You can also microwave it in 60 second intervals, stirring in between.
The protein holds up well, making it perfect for quick lunches or post workout dinners throughout the week.
Recipe Card
Asian Ground Chicken with Orange Garlic Sauce
Description
This easy high protein Asian ground chicken recipe is a quick 25 minute weeknight dinner made with fresh orange juice, garlic, and ginger. It is full of bold flavor, naturally sweet citrus notes, and tender vegetables, making it perfect for busy evenings, post gym meals, and family dinners.
Ingredients
Chicken and Sauce
Vegetables
For Serving
Instructions
Prepare the Sauce
-
In a small mixing bowl, combine the orange juice, orange zest, soy sauce, rice vinegar, sesame oil, honey, cornstarch, and water. Whisk thoroughly with a fork or small whisk until completely smooth and no lumps of cornstarch remain. The mixture will look thin at this stage, which is normal and expected, it will thicken once heated.
Sauté the Aromatics
-
Place a large nonstick skillet or sauté pan over medium heat and add 1 tbsp neutral oil. Once the oil looks slightly shiny and fluid, add the minced garlic and grated ginger. Stir continuously with a wooden spoon for 30 to 45 seconds until fragrant and lightly golden, being careful not to let the garlic brown too deeply, as it can turn bitter.
Brown the Chicken
-
Add the ground chicken directly into the skillet with the aromatics. Use a wooden spoon or silicone spatula to break the meat into small pieces. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and no pink remains. Allow it to sit undisturbed for short moments so some pieces develop light golden edges, which adds flavor and texture.
Build the Orange Garlic Sauce
-
Give the prepared sauce another quick whisk, then pour it into the skillet over the cooked chicken. Stir continuously as it begins to simmer. Within 2 to 3 minutes, the sauce will thicken into a glossy coating that clings to the chicken (it may look loose at first, but it thickens quickly as it heats). Reduce the heat slightly if it begins bubbling too aggressively.
Cook the Vegetables
-
Add the sliced bell pepper, broccoli florets, and shredded carrots to the skillet. Stir to coat everything evenly in the warm sauce. Cook for 4 to 5 minutes until the vegetables are tender crisp and vibrant in color. The broccoli should be bright green and easily pierced with a fork while still holding its shape.
Finish and Serve
-
Turn off the heat and stir in the sliced green onions. Spoon the warm, glossy chicken mixture over cooked jasmine rice. Sprinkle with sesame seeds and serve with lime wedges on the side for added brightness. The dish should look glossy, smell fragrant, and have a balanced sweet savory aroma.
Note
For a stronger citrus flavor, increase the orange zest to 1 1/2 tsp. If you prefer more heat, stir in 1/2 tsp chili flakes while cooking the chicken. If the sauce becomes too thick, add 1 tbsp warm water and stir gently to loosen it. Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently in a skillet with a small splash of water to restore the glossy texture.
