Easy Ground Orange Chicken Recipe
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This ground orange chicken recipe brings the sweet, citrusy flavor of classic orange chicken, but with less work and a shorter cook time. Because it’s made with ground chicken instead of frying cubed chicken breast, it cooks fast and soaks up the homemade orange sauce in every bite. Serve it over rice, in lettuce wraps, or alongside a quick vegetable side for a dinner that comes together in under 30 minutes.
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Recipe Highlights
- Made with ground chicken, this comes together in about 25 minutes from stovetop to plate.
- Fresh orange juice keeps the sauce bright and citrusy instead of heavy or overly sweet.
- Swap the protein or change the vegetables and you’ve got a completely different dinner.
- Leftovers reheat well for lunch the next day, on a salad or in a lettuce wrap.
Ingredient Notes
- Ground chicken: Can be swapped with ground turkey, beef, or pork.
- Soy sauce: Tamari sauce or coconut aminos can be used instead.
- Honey: Maple syrup works as a substitute.
- Ginger: Fresh or ground ginger both work.
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Ground Orange Chicken
Prepare the ingredients: Mince the garlic and grate the ginger. Squeeze the juice from an orange and mix the honey and soy sauce together.
- Heat olive oil in a large skillet over medium-high heat. Add the ground chicken and cook until it’s almost cooked through; stir in the chopped garlic.
- Reduce the heat to low heat; pour the orange juice, and the soy/honey mixture into the skillet with the cooked ground chicken.
- Simmer for about 5 minutes, and adjust sauce consistency to your preference.
Make it Your Way
Most skillet recipes can be broken down into elements, as is this one. Protein, sauce which adds flavor and an optional veggie. Sometimes I will add some broccoli or green beans to the pan and cook it with the chicken or I will leave the veggies separate. Either way it’s a quick and tasty dinner.
- Protein: Swap the ground chicken for firm tofu crumbles for a vegetarian version, or use shredded rotisserie chicken if you want to skip the browning step entirely.
- Vegetables: Cook sliced zucchini, broccoli, green beans or bell peppers with the garlic so it’s a one-pot dinner.
- Sauce/Flavor: Add up to a teaspoon of red pepper flakes, or a spoonful of chili garlic sauce, if you want heat.
- Finish: Stir in cashews or peanuts before adding the sauce for crunch, or top with sesame seeds and orange zest.
If you like cooking this way, swapping proteins, and using what’s on hand, my free skillet dinner builder is worth a look.
Serving Suggestions
This versatile dish is delicious served over white rice, brown rice, or cauliflower rice. For a simple side, pair it with green beans or sauteed zucchini , and garnish with sesame seeds and orange zest. It’s also great in lettuce wraps.
Storing and Reheating Leftovers
This is a great recipe for meal prep. Make extra and place leftovers in an airtight container and store in the refrigerator for up to 4 days.
Alternatively, you can freeze leftovers for longer storage—place room-temperature leftover chicken in a freezer-safe container for up to three months. Thaw in the refrigerator overnight before reheating it.
Reheat leftovers on top of the stove or in the microwave and serve on top of a salad or lettuce wrap for a quick lunch.
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Easy Ground Orange Chicken
Equipment
Ingredients
- 1 pound ground chicken
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 3/4 cup orange juice freshly squeezed
- 2 teaspoons ginger fresh, grated
- 2 cloves garlic
- 2 teaspoons sesame oil
Instructions
- Prepare the ingredients: chop 2 cloves garlic, grate 2 teaspoons ginger. Mix 2 tablespoons soy sauce and 2 tablespoons honey. Squeeze 3/4 cup orange juice, shred the ginger and chop the garlic and set it aside.
- Heat olive oil in a skillet over medium-high heat. Once it's hot, add 1 pound ground chicken and cook until it's almost cooked through; add the garlic and ginger; cook for a few more minutes.
- Reduce the heat to low heat, add the juice and sauce mixture; simmer for 5 minutes. Stir in 2 teaspoons sesame oil and thicken the sauce with a slurry of 2 teaspoons water and 1 teaspoon flour or cornstarch.
Video
Notes
- For the best flavor, use fresh ingredients.
- Adjust the sweetness and spice in the sauce to your liking.
- Adjust the consistency of the sauce with flour or cornstarch and water
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Recipe FAQs
This recipe is gluten-free if you use gluten-free soy sauce, tamari sauce or coconut aminos.
You can use bottled orange juice, but fresh will provide a more vibrant flavor and no added sugar in fresh.
You can, and it reheats well for lunch or another fast dinner. Store it in the fridge for up to 3 to 4 days in a sealed container, then warm it in a skillet or microwave until hot. If the sauce thickens too much after chilling, stir in a small splash of water while reheating.
Most versions are mild unless you add red pepper flakes, sriracha, or chili garlic sauce. That makes it easy to change based on who you’re feeding. For a kid-friendly version, keep the sauce sweet and citrusy, then add heat only at the table.
