Ground Orange Chicken is made in one pan and only takes 20 minutes using a Panda Express copycat sauce. So much healthier than the original!
Ground Orange Chicken was born in my head one evening about a month ago when we were preparing Korean Ground Beef as we have for years. I had a package of ground chicken and I was about to suggest making Korean Ground Chicken when I thought, “ooooorrrrrrrrrrrrr….” and a whole new world of ideas came flooding into my head. In the last month we’ve made them in four different flavors (which are all coming soon).
This Ground Orange Chicken is amazing because it still has the crisp texture because we brown it well before breaking the chicken apart and it still has that amazing Panda Express Orange Chicken Sauce that we all love. The only thing missing is the deep fat frying. Plus it takes literally 20 minutes to make, and that is at a leisurely pace. Maybe we can start a write in campaign to Panda Express and say hey, make this version for when we want the sauce but not the breading!
Set your rice to cook in the rice cooker, start cooking the chicken, and wash and cut up some broccoli to steam in the microwave (glass bowl, a bit of water and a wet paper towel over the top for 3 minutes). By the time the rice is done cooking, so is dinner.
Want more Chinese Food Recipes?
- Honey Orange Firecracker Shrimp
- Cheesecake Factory Mandarin Cashew Chicken
- PF Chang’s Orange Peel Chicken
- California Pizza Kitchen’s Kung Pao Chicken Spaghetti
- General Tso’s Chicken
- Easy Mongolian Beef
- Panda Express Recipes… every single one in fact: Panda Express Recipes Index
- Many more Chinese food options…
Tools Used in the making of the Ground Orange Chicken:
Wok: Great for high heat, quick cooking. This wok is a great addition to your kitchen if you love cooking Chinese food or stir fries in general.
Large Frying Pan: I use this Cuisinart for most of my non cast iron cooking unless I am going with a stainless steel option, then I choose my All Clad.
Soy Sauce: Nothing much to say here except Kikkoman has the best flavor overall and I always recommend reduced sodium.
Sesame Oil: The flavor of sesame oil in this dish is unmistakeable and not really able to be substituted. Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil.
Rice Wine: Adds an authentic flavor to the sauce, in a pinch if you absolutely can’t find it you can substitute white wine, but it will make it taste slightly different.
Recipe
Ground Orange Chicken
- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Course: Main Course
- Cuisine: Chinese (sort of...)
- Author: Sabrina Snyder
Ingredients
- 1 pound ground chicken
- 1 tablespoons ginger root minced
- 2 teaspoons garlic minced
- 1/4 tsp hot red chili pepper crushed
- 1 tablespoon rice wine
- 2 tablespoons water
- 1/2 teaspoon sesame oil
- 4 teaspoons soy sauce
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- zest of 1/2 orange
- 1 tablespoon water
- 1 tablespoon cornstarch
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
- To make the sauce combine the rice wine, 2 tablespoons water, sesame oil, soy sauce, sugar, white vinegar, and orange zest.
- To make the cornstarch mixture, dissolve 1 tablespoon cornstarch in the remaining 1 tablespoon of water and set aside.
- To a large pan add 1 tablespoon oil and ground chicken.
Cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula and cooking for an additional 2-3 minutes.
Once the chicken is cooked add the ginger, garlic and crushed red pepper and cook for about 10 seconds.
- Add the orange sauce and bring to boil.
- Add the cornstarch mixture to the pan and cook for just a few seconds, stirring until it thickens.
Recipe Video
Nutrition Information
Yield: 4 servings, Amount per serving: 248 calories, Calories: 248g, Carbohydrates: 18g, Protein: 20g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 97mg, Sodium: 405mg, Potassium: 604mg, Sugar: 15g, Vitamin C: 0.5g, Calcium: 10g, Iron: 1.1g
All images and text © for Dinner, then Dessert.
Orange chicken was good but next time I would cut the sugar in half it was way too sweet. I would also add broccoli and cashews.
So sorry to hear it wasn’t to your taste – it sounds like you’ve got some great ideas to make it more to you liking! I’d love to hear how it turns out!
Do the nutrition facts include the rice?
They do not, just the chicken and sauce.
Can you substitute the sugar for a sweetener like xylitol?
I haven’t used that personally so I don’t want to give a recommendation. If you try it, let me know how it turns out.
I’ve made it twice with Splenda instead of sugar and it’s great!
So glad to hear that! Thanks for sharing so that others will know it’s a great substitute!
I am sitting here right now eating both this and your Kung Pao version. I had packages of both ground turkey and chicken that I needed to use and I googled ground chicken recipes and found yours. They are both very good. Hubby liked but said he would like more crunchy veggies in the kung pao. I did double the sauce. But again, both were very good. I will definitely make again.
So happy to hear that! Some crunchy veggies I suggest would be water chestnuts or bean sprouts added in at the end. You can also dice instead of mince the peppers 🙂 Hope this helps and thanks for coming back and letting me know how it turned out!
This dish is bomb af. So delicious! So easy!
Absolutely terrific. I totally agree about doubling the sauce. I used rice wine vinegar instead of plain white vinegar. 5 stars. Easy. Delicious.
Glad you enjoyed!
Very good. Close enough to restaurant style using ground chicken
Just made this today and it was awesome, quick, and easy! My local grocery store didn’t have rice wine and I didn’t have time to go to an Asian market, so I used a dry white wine. I doubled the sauce, replaced one of the tablespoons of sugar with honey, and added a bit more red pepper. I also threw in some peas and diced carrots and served it with jasmine rice. I’m definitely going to check out your other “ground” Asian dishes now!
Sounds delicious! Let me know how you like the other dishes!