Name: Ground Orange Chicken - Ready in 20 Minutes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 lbs boneless, skinless chicken breast; 1 orange, peeled and juiced; 2 tbsp vegetable oil; 1 tsp ginger, minced; 1 tsp soy sauce; 1 tsp cornstarch; 2 cloves garlic, minced; 2 tbsp chopped scallions; Salt and pepper to taste

Imagine you walk into a bustling Chinese restaurant, and the aroma of sizzling meat and spices hits your nostrils. You take a seat and eagerly await your meal, and the minutes tick by as anticipation builds. Then, a steaming hot plate of Ground Orange Chicken is placed in front of you. The first bite transports you to a world of flavors, with the sweetness of orange and the savory undertone of soy sauce and ginger mingling in perfect harmony. Each morsel is a masterclass in texture and taste, and you devour every last morsel, savoring the memories you’ll soon create with this recipe.

If you love the bold flavors and ease of a quick stir-fry but crave something new, this Ground Orange Chicken is a game-changer. Our latest recipe is a variation on a classic Chinese dish that’s sure to satisfy your cravings and leave you wanting more. For more Asian-inspired flavors and culinary adventures, see our Related Recipe. in this section.

Quick Shopping List

2 lbs boneless, skinless chicken breast
1 orange, peeled and juiced
2 tbsp vegetable oil
1 tsp ginger, minced
1 tsp soy sauce
1 tsp cornstarch
2 cloves garlic, minced
2 tbsp chopped scallions
Salt and pepper to taste

Why This Recipe Works

Using a stand mixer with a S-shaped beater attachment can make quick work of mashing the garlic cloves.
By separating the recipe into two cooking stages, you can ensure the chicken is cooked evenly and the sauce thickens to perfection.
Adding a splash of orange zest adds a bright, citrusy note to this otherwise savory dish.

Key Ingredients

When it comes to finding the perfect chicken, you want to choose breast that’s free from additives and preservatives. We recommend shopping at a reputable butcher or asking your local grocer for options committed to natural practices. You can also find smaller, artisanal producers that focus on sustainability and animal welfare on USDA Organic. Consider choosing organic or locally sourced for the freshest taste.

Orange peel is essential to unlocking its full flavor and nutritional potential, but you can also experiment with the zest of other citrus fruits, such as limes or lemons. Freshness makes all the difference, so choose the most vibrant, unblemished fruit possible.

Ground Orange Chicken - Ready in 20 Minutes

Recipe Courtesy of Our Kitchen

Ground Orange Chicken – Ready in 20 Minutes

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 lbs boneless, skinless chicken breast

1 orange, peeled and juiced

2 tbsp vegetable oil

1 tsp ginger, minced

1 tsp soy sauce

1 tsp cornstarch

2 cloves garlic, minced

2 tbsp chopped scallions

Salt and pepper to taste

Directions

In a medium-sized bowl whisk together the orange juice, soy sauce, cornstarch, and ginger until smooth, making sure no lumps remain. Add the garlic and whisk until fully incorporated. Season with salt and pepper to taste.

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes per side until cooked through. Transfer the chicken to a plate and set aside to rest.

In the same skillet, add the remaining oil and the sauce from step 1. Stir vigorously for 2-3 minutes until the sauce thickens to your liking. Stir in the scallions and cook for 1-2 minutes.

Return the chicken to the skillet and toss with the sauce until the meat is well coated. Serve immediately and enjoy!

Let leftovers cool completely and store in an airtight container at 40°F (4°C) or below for up to 3 days. Reheat as you’d like in the microwave, oven, or on the stovetop.

Storage & Reheating

Storage time is best limited to 3 days, but you can reheat it in the microwave for 2-3 minutes, in the oven at 375°F (190°C) for 10-12 minutes, or on the stovetop in a lightly oiled pan over low heat for 5-7 minutes.