Ingredients:

  • 1 pound (454g) ground chicken (ideally lean)
  • 1 tablespoon (15ml) olive oil or vegetable oil
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional, for a bit of a kick)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (120ml) orange juice (freshly squeezed is best, but store-bought works too)
  • 1/4 cup (60ml) low-sodium soy sauce
  • 2 tablespoons (30ml) honey or maple syrup
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) cornstarch, mixed with 2 tablespoons (30ml) cold water (slurry)
  • 1 tablespoon (15ml) sesame oil
  • 1 teaspoon (5ml) orange zest
  • 2 cloves garlic, minced (about 1 tablespoon/15ml)
  • 1 green onion, thinly sliced (for garnish)
  • Sesame seeds (for garnish)

Instructions:

  1. Heat oil in the pot/skillet over medium-high heat. Add ground chicken, garlic powder, ginger, and red pepper flakes (if using). Season with salt and pepper. Break up the chicken with a spoon and cook until browned, about 5-7 minutes. Drain off any excess grease.
  2. In a small bowl, whisk together orange juice, soy sauce, honey/maple syrup, rice vinegar, and sesame oil.
  3. Add minced garlic and orange zest to the browned chicken and cook for about 30 seconds, until fragrant.
  4. Pour the sauce over the chicken. Bring to a simmer.
  5. Stir in the cornstarch slurry. Continue to simmer, stirring occasionally, until the sauce thickens, about 2-3 minutes.
  6. Garnish with sliced green onions and sesame seeds. Serve immediately.