Spicy Chili Orange Ground Chicken

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings: 4
Calories: 420
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
  • 1 1/2 pounds ground chicken
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon orange zest
  • 1/2 teaspoon black pepper
  • 2 teaspoons cornstarch
  • 1 tablespoon neutral oil such as avocado oil, canola oil, vegetable oil, grapeseed oil, or light olive oil
    • 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, finely grated
  • 1 tablespoon fresh grated ginger
  • 1/2 teaspoon chili flakes
  • 1 tablespoon cornstarch
  • 2 tablespoons toasted sesame seeds
    • For Serving
  • 2 cups cooked white rice
  • 2 tablespoons sliced green onions
  • 1 tablespoon extra toasted sesame seeds
Instructions
    Prepare the Chicken Base
  1. 1
    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.
    2. Brown the Ground Chicken
  2. 2
    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.
    3. Mix the Orange Sauce
  3. 3
    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.
    4. Simmer and Thicken the Sauce
  4. 4
    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).
    5. Finish and Glaze
  5. 5
    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.
    6. Serve the Dish
  6. 6
    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.

Keywords: ground chicken
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