One-Pan Ground Orange Chicken

This ground orange chicken brings all the tangy-sweet flavors of your favorite takeout dish with half the effort and time. I created this recipe after realizing I could capture the essence of Panda Express orange chicken without the hassle of battering and frying individual pieces. My family now requests this 20-minute wonder more than the original!

I first made this on a busy weeknight when I was craving Chinese takeout but didn't want to wait for delivery. The kids devoured it so quickly I barely had time to grab a photo before their plates were clean!

Ingredients

• 1 pound ground chicken choose 93% lean for best flavor balance without excess fat
• 1 tablespoon vegetable oil neutral flavor allows the orange to shine
• 1 tablespoon ginger root minced provides essential warmth and Asian flavor profile
• 2 teaspoons garlic minced creates aromatic foundation
• ¼ teaspoon crushed red pepper adjust according to your heat preference
• 1 tablespoon rice wine adds authentic depth and slight sweetness
• 2 tablespoons water helps create the perfect sauce consistency
• ½ teaspoon sesame oil a little goes a long way for nutty flavor
• 4 teaspoons soy sauce use low sodium if watching salt intake
• 5 tablespoons sugar balances the acidic elements perfectly
• 5 tablespoons white vinegar provides the tangy backbone of the sauce
• Zest of ½ orange fresh zest has essential oils that give authentic flavor
• 3 tablespoons water divided crucial for proper sauce texture
• 1 tablespoon cornstarch creates that restaurant quality glaze

Step-by-Step Instructions

Prepare The Orange Sauce

Combine rice wine, 2 tablespoons water, sesame oil, soy sauce, sugar, white vinegar, and orange zest in a small bowl. Whisk thoroughly until sugar begins to dissolve. This mixture creates the signature tangy sweet flavor base that makes orange chicken so irresistible.

Create Cornstarch Slurry

Dissolve 1 tablespoon cornstarch in the remaining 1 tablespoon of water in a separate small bowl. Stir until completely smooth with no lumps. This will be added later to thicken the sauce to that perfect glossy consistency that clings to every bite of chicken.

Brown The Ground Chicken

Add 1 tablespoon vegetable oil to a large pan over medium high heat. Add ground chicken in a single layer and allow it to develop a golden brown crust before breaking apart. This step creates texture and deeper flavor through caramelization that makes a huge difference in the final dish.

Finish Cooking The Chicken

Break apart the chicken with a spatula and continue cooking for an additional 2 3 minutes until fully cooked with no pink remaining. The chicken should be crumbly but still moist and juicy throughout.

Add Aromatics

Add the minced ginger, garlic, and crushed red pepper to the cooked chicken. Stir constantly and cook for just about 10 seconds until fragrant. These aromatics release their flavors quickly and will burn if cooked too long.

Add The Orange Sauce

Pour the prepared orange sauce into the pan with the chicken and aromatics. Bring the mixture to a gentle boil, which will help the flavors meld together and begin reducing the sauce slightly.

Thicken The Sauce

Add the cornstarch slurry to the bubbling pan. Stir continuously for just a few seconds until the sauce transforms into a glossy, thickened coating that clings beautifully to the chicken. Remove from heat immediately once thickened to prevent over cooking.

Bookmark

The fresh orange zest is what truly makes this dish special. I always keep a microplane zester in my drawer specifically for citrus recipes like this one. My daughter once said the kitchen smelled like "sunshine" when I was making this dish, and I think that perfectly captures the bright, happy feeling this meal brings to our table.

Serving Suggestions

This ground orange chicken shines when served over fluffy white rice that absorbs the delicious sauce. For a complete meal, add steamed broccoli or snap peas on the side – their vibrant green color creates a beautiful plate presentation while balancing the rich flavors of the chicken. I sometimes garnish with thinly sliced green onions and extra orange zest for a fresh flavor boost and visual appeal.

Make It Healthier

Transform this already healthier takeout alternative into an even more nutritious meal with a few simple swaps. Replace white rice with cauliflower rice or brown rice for additional fiber. Reduce the sugar to 3-4 tablespoons and compensate with an extra squeeze of fresh orange juice for natural sweetness. You can also bulk up the protein-to-carb ratio by doubling the vegetables – try adding diced bell peppers and water chestnuts directly to the chicken mixture for added texture and nutrients.

Storage And Reheating

This orange chicken keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually intensify overnight, making it an excellent meal prep option. When reheating, add a splash of water or orange juice to revitalize the sauce which tends to thicken when chilled. Microwave in 30-second intervals, stirring between each, or gently reheat in a skillet over medium-low heat until warmed through. The dish also freezes well for up to 3 months – perfect for emergency dinner solutions.

Recipe Q&A

→ What makes this orange chicken healthier than the traditional version?

This version uses ground chicken instead of battered and deep-fried chicken pieces, significantly reducing the oil and calories. It also allows you to control the amount of sugar and sodium in the sauce.

→ Can I substitute ground chicken with another protein?

Yes! Ground turkey works excellently as a substitute. You could also use ground pork or crumbled tofu for a vegetarian option. Each will slightly alter the flavor profile but work well with the orange sauce.

→ What can I serve with ground orange chicken?

Traditional pairings include steamed white rice and broccoli. Other great options are brown rice, cauliflower rice, steamed vegetables, or inside lettuce wraps for a lower-carb option.

→ Can I make the orange sauce ahead of time?

Absolutely! The sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This makes weeknight cooking even faster.

→ How spicy is this dish?

With only ¼ teaspoon of crushed red pepper, this dish has just a mild heat. You can easily adjust the spice level by increasing or decreasing the amount of crushed red pepper to suit your preference.

→ Can I freeze leftovers?

Yes, this dish freezes well. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet or microwave until hot throughout.