Recipe: $5.56 | Per Serving: $1.39 | Yield: 4 Servings
This is not your average take-out Chinese Orange Chicken. This is very different.
This is a super easy 30-minutes-or-less type of thing. With no cornstarch and no frying, but lots of delicious orange flavor. You basically brown ground chicken (or turkey…or even pork!), add some garlic, ginger, spicy flavor, orange juice, and soy sauce. Simmer. The end! It’s really unbelievably delicious. Pile it all on brown rice and add some steamed broccoli and it’s a very happy meal. Or mix the rice and broccoli together in the pan for easy serving.
Recently I was craving some sort of orange chicken. Probably because the Japanese mikan (clementines or tangerines) are so sweet and delicious and cheap right now. But the task of making an all-out Chinese Orange Chicken recipe just wasn’t in the cards for me this time around. So, I opted for my go-to cheat: ground meat. It’s the perfect solution! You can make this any weeknight. You can substitute the chicken for another ground meat, or swap out the broccoli for whatever vegetable you’re in the mood for. Just don’t skip the orange sauce!
- 1 cup brown rice + 2 cups water (cook according to your preference)
- 1 Tablespoon sesame oil
- 1 pound ground chicken or turkey
- 2 Tablespoons freshly grated or minced ginger
- 4 garlic cloves, minced
- 1 Tablespoon asian spice sauce (or maybe ½ teaspoon red pepper flakes*) try chili-garlic sauce, sambal olek, or sriracha
- ½ cup freshly squeezed orange juice (I juiced 8 clementines/mikans/tangerines)
- 3 Tablespoons soy sauce
- 2 small heads fresh broccoli - about 6-7 cups florets & some stems
- sesame seeds for garnish
- Cook brown rice according to your preference, I use a Japanese rice cooker.
- In a large nonstick pan, warm sesame oil over low-medium heat. Add chicken and brown on all sides. (Doesn't have to be fully cooked yet.)
- Add the ginger, garlic, spice sauce, orange juice, and soy sauce. Stir well and bring to a simmer. Simmer on low heat for 3-5 minutes, or until sauce has reduced and thickened. Stir well and remove from heat.
- Meanwhile, fill a pot with 1 inch of water. Add steamer basket and add chopped broccoli florets & stems. Cover and steam for 4 minutes.
- Make the bowls by either dividing the brown rice among four bowls and topping with chicken and broccoli, or by mixing it all together in the nonstick pan. Top with sesame seeds and enjoy!
I have made this orange sauce with Lee Kum Kee Chili Garlic Sauce, and their spicy chili sauce, as well as Huy Fong Foods Sriracha, and their Vietnamese Chili Garlic Sauce. You could also use red pepper flakes or vietnamese spicy chili peppers.
*One commenter mentioned that the red pepper flakes make it too spicy, so I recommend adding your spicy component in small amounts to avoid this!
ALSO: I highly recommend freshly squeezed orange juice. If they're not in season, or if the juice comes from a box/jug, it won't have the same fresh orange flavor.