Easy Orange Juice Ground Chicken Recipe

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Difficulty: Beginner
Servings: 4
Calories: 320
Description

This Easy Orange Ground Chicken Recipe is a high protein, 25 minute weeknight dinner made with fresh orange juice instead of marmalade. The sauce is bright, lightly sweet, and glossy, coating tender ground chicken perfectly. It is ideal for busy evenings, post workout meals, and simple family dinners.

Ingredients
    For the Orange Sauce
  • 1 cup freshly squeezed orange juice
  • 1/2 cup sweet BBQ sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red chili pepper flakes
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon honey
    • For the Chicken
  • 1 tablespoon olive oil
  • 1 pound ground chicken
    • For Garnish
  • 1/2 teaspoon sesame seeds
  • 2 green onions, thinly sliced
Instructions
    Prepare the orange sauce
  1. 1
    In a medium mixing bowl, whisk together the 1 cup orange juice, 1/2 cup BBQ sauce, 1/2 teaspoon ground ginger, 1/4 teaspoon red chili pepper flakes, and 1 teaspoon honey until fully combined and smooth. In a small separate bowl, stir the 1 teaspoon cornstarch with 1 tablespoon water until completely dissolved and lump free. Whisk the slurry into the sauce mixture until evenly incorporated. The sauce will look thin at this stage, which is normal, it will thicken as it cooks. Set the bowl aside near the stove.
    2. Brown the ground chicken
  2. 2
    Place a large nonstick skillet over medium high heat and add the 1 tablespoon olive oil. Once the oil looks slightly shimmering, add the 1 pound ground chicken. Use a wooden spoon or silicone spatula to break the meat into small crumbles. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink. Allow some pieces to turn lightly golden for extra flavor. If excess liquid collects in the pan, continue cooking until it evaporates so the chicken can brown properly.
    3. Simmer and thicken the sauce
  3. 3
    Reduce the heat to medium and pour the prepared orange sauce into the skillet with the cooked chicken. Stir gently to coat all the crumbles evenly. Let the mixture simmer for 4 to 6 minutes, stirring occasionally, until the sauce reduces and becomes glossy and slightly thick. It should coat the back of a spoon and cling to the chicken rather than pooling at the bottom of the pan. If the sauce seems thin at first, continue simmering gently, it will thicken as the cornstarch activates and the liquid reduces.
    4. Finish and garnish
  4. 4
    Once the sauce is thick, glossy, and evenly coating the chicken, turn off the heat. Sprinkle the 1/2 teaspoon sesame seeds over the top and add the 2 thinly sliced green onions. Stir gently to distribute the garnish while the mixture is still warm and fragrant. Serve immediately over cooked rice or spoon into lettuce wraps while hot and tender.
Note

If you do not have cornstarch, allow the sauce to simmer an additional 3 to 5 minutes so it reduces naturally and becomes slightly sticky. You can also substitute 1 teaspoon flour mixed with 2 tablespoons cold water, simmering for 3 to 4 minutes to remove any raw flour taste. Taste the sauce before adding it to the pan and adjust sweetness if needed depending on how tart your orange juice is. This recipe stores well in an airtight container in the refrigerator for up to 4 days and reheats best in a skillet over medium heat with a small splash of water to loosen the sauce.

Keywords: ground chicken
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