This simple recipe packs a lot of fresh flavor, and using our lean ground chicken keeps it light. Be sure to use fresh-squeezed orange juice for the best flavor. Serve this Orange Chicken over white or brown rice and with steamed broccoli on the side. Or, toss the steamed broccoli florets in with the chicken/sauce mixture before serving over rice.
Skillet Orange Chicken
Ingredients
- 1 pound Isernio's Ground Chicken
- 1 Tb. canola or vegetable oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 Tb. minced garlic, divided
- 2 Tb. minced fresh ginger, divided
- 1/4 cup orange marmalade
- 1/4 cup fresh-squeezed orange juice
- 1/4 cup soy sauce
- 1 1/2 tsp. white vinegar
- 1 tsp. Sriracha (or a bit more if you like things spicy)
- 1/4 cup low-sodium chicken broth
- 1 Tb. cornstarch
- 3 green onions, thinly sliced
- Steamed broccoli florets and cooked rice for serving
Instructions
- Make the sauce: In a medium bowl, whisk together 1 Tb. of garlic, 1 Tb. ginger, the marmalade, orange juice, soy sauce, vinegar, Sriracha, chicken broth and corn starch. Set aside.
- In a nonstick skillet over medium-high heat, add the oil and coat the bottom of the skillet. Add the ground chicken, salt and pepper to the skillet. Cook, crumbling with a wooden spoon or spatula, until the chicken starts to lose it's pinkness, about 3 minutes. Add in 1 Tb. garlic and 1 Tb. ginger, and continue to cook and crumble the ground chicken until it is all the way cooked through, another 3-5 minutes.
- Turn the heat down to medium-low and add the sauce to the skillet, stirring to combine. Cook and stir until the sauce has thickened, about 5 minutes.
- Remove from heat and serve the Orange Chicken in bowls over rice, garnished with sliced green onions. Serve steamed broccoli on the side, OR add steamed broccoli florets to the ground chicken/sauce mixture, stirring to coat with the sauce, before serving over rice.
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