Orange Chicken Burrito

by Sabrina Snyder

Published on Last updated

13 Comments

5 from 1 vote
6 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Orange Chicken Burrito with Panda Express Orange Chicken sauce takes just 30 minutes to make and tastes like a mix of two favorite takeout spots.

Orange Chicken Burrito with Panda Express Orange Chicken sauce takes just 30 minutes to make and tastes like a mix of two favorite takeout spots.

This Orange Chicken Burrito is the answer to all your “Chinese food or Mexican food” dilemmas with crispy Ground Orange Chicken and lightly seasoned broccoli and steamed rice, you will LOVE the flavors and the fun new way to eat Orange Chicken.

We recently started making all of our favorite Chinese food flavors into ground meat options and into burritos. The reaction by friends and coworkers who’ve tried them has been awesome. Most people were totally surprised when they took their first bite after just being told “It’s a chicken burrito” and every single one of them had some variation of “woah, why didn’t I ever think of this” to say.

I had a moment I wanted to go all fancy with it too, when I had just started the blog a recipe for an Sushirrito California Roll Burrito went a bit nuts on Buzzfeed. We made lots of different varieties at home including one wrapped with rice inside out and rolled in spicy cheetos. We tried that with this burrito and while it was AMAZING and we’ll do it again at home, it added a totally different flavor and an extra 30 minutes to the process.

This Ground Orange Chicken Burrito is the perfect weeknight meal or use for your leftovers if you had enjoyed the recipe previously as an entree in a bowl with veggies and rice.

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. Orange Chicken Burrito with Panda Express Orange Chicken sauce is the best Asian Mexican fast food fusion ever.

Want more Chinese Food Recipes?

You'll love this Orange Chicken Burrito! We've had it twice in one week!

Tools Used in the making of the Orange Chicken Burrito:
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.

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Dinner, then Dessert

Orange Chicken Burrito

Orange Chicken Burrito with Panda Express Orange Chicken sauce takes just 30 minutes to make and tastes like a mix of two favorite takeout spots.
Yield 6 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American Fusion
Author Sabrina Snyder
Orange Chicken Burrito with Panda Express Orange Chicken sauce takes just 30 minutes to make and tastes like a mix of two favorite takeout spots.
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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 ½ orange
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 3 cups cooked rice
  • 1 1/2 cups cooked broccoli
  • 2 teaspoons oyster sauce
  • 1/4 teaspoon sriracha (or more, if you like sriracha)
  • 1 tablespoon mayonnaise

Instructions

  • 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.
  • Warm a large burrito sized tortilla in the microwave for just a few seconds.
  • In a small bowl mix the broccoli with the oyster sauce, sriracha and mayonnaise.
  • Scoop on ½ cup of white rice, ¼ cup broccoli mixture, ½ cup of ground orange chicken and a squirt of Sriracha (if you like Sriracha)
  • Fold in two sides then roll the burrito.
  • Wrap with foil.

Nutrition

Serving: 1g | Calories: 293kcal | Carbohydrates: 36g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 352mg | Potassium: 503mg | Fiber: 1g | Sugar: 11g | Vitamin A: 140IU | Vitamin C: 20.9mg | Calcium: 25mg | Iron: 1mg

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Orange Chicken Burrito with Panda Express Orange Chicken sauce is the best Asian Mexican fast food fusion ever.
Orange Chicken Burrito with Panda Express Orange Chicken sauce takes just 30 minutes to make and tastes like a mix of two favorite takeout spots.
We loved this Orange Chicken Burrito so much we made it twice in one week!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Fantastic fusion recipe. Now I can finally eat Chinese easier while on the go. 

    Reply

  6. This is such a great idea! You are right! Why didn’t I ever think about this?!!! 🙂

    Reply

  7. This looks so good! Yummy! This would be an easy yet scrumptious meal to make during the week for dinner.

    Reply