This Spicy Chili Orange Ground Chicken Recipe keeps all the bright citrus, savory depth, and gentle heat you expect. It cooks fast, absorbs sauce beautifully, and creates a saucy crumble that works perfectly for rice bowls, lettuce wraps, or meal prep containers.
It’s vibrant, flexible, high in protein and easy to adjust depending on how spicy or saucy you like it.
Full Ingredient List
Protein
- 1 1/2 pounds ground chicken
For the Chicken Base
- 1 tablespoon tamari or soy sauce
- 1 tablespoon orange zest
- Black pepper
- 1 to 2 teaspoons cornstarch
- 1 tablespoon neutral oil, such as avocado oil, canola oil, vegetable oil, grapeseed oil, or light olive oil
For the Orange Chili Sauce
- 1 cup fresh orange juice
- 2 tablespoons orange zest
- 1/3 cup low sodium chicken broth
- 1/3 cup tamari or soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 4 cloves garlic, grated
- 1 tablespoon fresh grated ginger
- 1/2 teaspoon chili flakes, adjust to taste
- 1 tablespoon cornstarch
- 2 tablespoons toasted sesame seeds
Optional Toppings
- Sliced green onions
- Extra toasted sesame seeds
- Fresh sliced red chili
- Steamed broccoli or snap peas
- Cooked white rice or jasmine rice for serving
Equipment Needed
- Large skillet or sauté pan, preferably nonstick or stainless steel
- Wooden spoon or spatula for breaking up the chicken
- Medium mixing bowl
- Small whisk or fork
- Citrus zester or microplane
- Juicer or citrus reamer
- Garlic press or microplane
- Measuring cups and spoons
- Cutting board
- Chef’s knife
Optional but helpful:
- Fine mesh strainer, if you want pulp free juice
- Lid for the skillet, if you prefer to briefly cover while simmering
What Makes a Great Spicy Orange & Ground Chicken Recipe?
A balanced version of this dish hits sweet, salty, citrusy, and spicy all at once.
- Fresh orange flavor that tastes bright, not artificial
- Gentle sweetness that rounds out the heat
- Savory depth from tamari and aromatics
- Controlled spice that lingers without overpowering
- A glossy sauce that clings to every crumble
- Quick cooking that keeps ground chicken tender
Because ground chicken has more surface area than cubed meat, it absorbs flavor faster and thickens sauce more quickly. That means timing and balance matter.
Ground Chicken Base
Ground chicken is perfect here because it cooks quickly and takes on flavor really easily. If you already have a pack in the fridge or freezer, this is a great way to turn it into something bold and satisfying without much extra effort.
There is no dredging or frying involved. Everything cooks in one pan, and the sauce coats every bit of the chicken as it simmers, which makes it simple and weeknight friendly.
What You’ll Need for the Chicken Base
- 1 1/2 pounds ground chicken, cooks quickly and absorbs sauce evenly
- 1 tablespoon tamari or soy sauce, seasons the meat from the inside
- 1 tablespoon orange zest, distributes citrus flavor throughout
- Black pepper, for subtle background warmth
- 1 to 2 teaspoons cornstarch, helps the sauce cling without making the texture pasty
- 1 tablespoon neutral oil, such as avocado oil, canola oil, vegetable oil, grapeseed oil, or light olive oil
The Orange Chili Sauce
This sauce is all about bold citrus flavor with a little sweetness and heat to balance it out. Because the chicken is crumbled, the sauce spreads through every bite, so you get that glossy orange flavor all the way through instead of just on the outside.
Fresh orange juice really lifts the whole dish. It tastes brighter and more vibrant, and it gives the sauce a clean, fresh finish that bottled juice just does not quite match.
What You’ll Need for the Orange Sauce
- 1 cup fresh orange juice, the citrus foundation
- 2 tablespoons orange zest, intensifies fragrance
- 1/3 cup low sodium chicken broth, adds depth without overpowering
- 1/3 cup tamari or soy sauce, balances sweetness with salt
- 2 tablespoons rice vinegar, sharpens the flavor
- 3 tablespoons honey, creates the glossy sweet finish
- 4 cloves garlic, grated for bold aroma
- 1 tablespoon fresh grated ginger, adds warmth
- 1/2 teaspoon chili flakes, gentle heat, increase for more spice
- 1 tablespoon cornstarch, thickens the sauce into a glaze
- 2 tablespoons toasted sesame seeds, nutty finish
If you prefer a slightly saucier result for bowls, increase the broth by 2 to 3 tablespoons.
How To Make Spicy Orange & Ground Chicken
Mix the Chicken Base
In a medium bowl, combine the ground chicken, tamari, orange zest, black pepper, and cornstarch.
Use a fork to gently mix until just incorporated.
Do not overwork the mixture, it should remain loose and crumbly rather than compact.
Brown the Ground Chicken
Heat 1 tablespoon avocado oil in a large skillet over medium heat.
Add the chicken mixture and spread it into an even layer. Let it cook undisturbed for 2 to 3 minutes to encourage browning, then break it apart with a wooden spoon.
Continue cooking until no pink remains and light golden edges form, about 6 to 8 minutes total.
Avoid overcooking, as ground chicken can dry out if left too long.
Prepare the Orange Sauce
While the chicken cooks, whisk together the orange juice, zest, broth, tamari, rice vinegar, honey, garlic, ginger, chili flakes, and cornstarch in a bowl.
Make sure the cornstarch is fully dissolved so the sauce thickens smoothly later.
Simmer and Thicken
Pour the sauce directly into the skillet with the fully cooked chicken.
Stir well and bring to a gentle boil.
Once bubbling, reduce to a light simmer. Because ground chicken has more surface area, the sauce will thicken quickly, usually within 2 to 4 minutes.
Finish and Glaze
Cook just until the sauce turns glossy and evenly coats the crumbles.
Do not over reduce, it will continue to thicken slightly as it rests.
Stir in the toasted sesame seeds at the end for texture and nuttiness.
Serve immediately over steamed rice, spoon into lettuce cups, or build into meal prep bowls with vegetables.
Optional Variations and Customizations
This recipe is easy to adjust based on preference.
- Add 1 tablespoon sriracha for more pronounced heat
- Swap honey for maple syrup for deeper sweetness
- Stir in finely diced red bell pepper for texture
- Use ground turkey instead of ground chicken
- Add shredded carrots for extra body
Because ground chicken distributes seasoning evenly, taste before serving and adjust salt or sweetness if needed.
Toppings and Finishing Touches
Finishing elements bring contrast and freshness.
- Sliced green onions for brightness
- Extra toasted sesame seeds for crunch
- Thinly sliced fresh red chili for heat
- A small squeeze of fresh orange at the end
- Steamed broccoli or snap peas for balance
These additions keep the dish vibrant and not one dimensional.
Storing and Meal Prep
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor deepens slightly overnight, making it excellent for lunches.
To reheat, warm gently in a skillet over medium-low heat with a small splash of water or orange juice to loosen the glaze.
You can also microwave in short intervals, stirring between each, to keep the texture moist and evenly heated.
Recipe Card
Spicy Chili Orange Ground Chicken
Description
This Spicy Orange Ground Chicken delivers bold citrus flavor with gentle heat in a glossy, savory sauce. Made with ground chicken instead of cubed pieces, it cooks quickly in one pan and coats every bite in bright orange glaze. Perfect for rice bowls, lettuce wraps, or easy meal prep dinners.
Ingredients
Chicken Base
Orange Chili Sauce
For Serving
Instructions
Prepare the Chicken Base
-
In a medium mixing bowl, combine the ground chicken, tamari, orange zest, black pepper, and cornstarch. Use a fork to gently mix until just combined. Do not overmix, as pressing too firmly can make the texture dense. The mixture should feel lightly sticky but still loose and crumbly.
Brown the Ground Chicken
-
Heat 1 tablespoon neutral oil in a large skillet over medium heat. Once the oil looks slightly shimmering, add the chicken mixture and spread it into an even layer with a wooden spoon. Let it cook undisturbed for 2 to 3 minutes so the bottom develops light golden color. Break it apart gently and continue cooking for about 6 to 8 minutes total, stirring occasionally, until no pink remains and the edges look lightly browned and fragrant. Avoid cooking much longer than needed, as ground chicken can dry out if overdone.
Mix the Orange Sauce
-
While the chicken cooks, whisk together the orange juice, orange zest, chicken broth, tamari, rice vinegar, honey, garlic, ginger, chili flakes, and cornstarch in a bowl. Whisk until the cornstarch is fully dissolved and no lumps remain. The mixture should look smooth and slightly opaque.
Simmer and Thicken the Sauce
-
Pour the sauce directly into the skillet with the cooked chicken. Stir well to coat all the crumbles evenly. Increase the heat slightly and bring the mixture to a gentle boil. Once bubbling, reduce to a steady simmer and cook for 2 to 4 minutes, stirring occasionally. The sauce will gradually thicken and turn glossy as it reduces (it may look thin at first, it thickens quickly as it cooks).
Finish and Glaze
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Continue stirring until the sauce evenly coats the chicken and clings to it without pooling heavily in the pan. The texture should be glossy and slightly sticky but not dry. Stir in the toasted sesame seeds and remove from heat. Let it rest for 1 to 2 minutes so the glaze settles and thickens slightly more.
Serve the Dish
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Spoon the warm, saucy chicken over cooked white rice. Garnish with sliced green onions and additional sesame seeds. Serve immediately while hot and fragrant.
Note
If you prefer a saucier texture for rice bowls, add 2 tablespoons additional chicken broth to the sauce mixture before simmering. Taste before serving and adjust sweetness or heat as desired by adding a small drizzle of honey or a pinch of chili flakes. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium low heat with a small splash of water or orange juice to loosen the glaze.
