Asian Ground Chicken with Orange Garlic Sauce
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
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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
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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
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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
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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
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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
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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.
