Ingredients:

  • 1 lb (450g) ground chicken (preferably lean)
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) panko breadcrumbs
  • 1 tbsp (15ml) soy sauce (low sodium)
  • 1/2 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1 tbsp (15ml) vegetable oil
  • 1/2 cup (120ml) orange juice
  • 1/4 cup (60ml) rice vinegar
  • 1/4 cup (50g) packed light brown sugar
  • 2 tbsp (30ml) soy sauce (low sodium)
  • 1 tbsp (15ml) sesame oil
  • 1 tbsp (15ml) cornstarch
  • 1 tbsp (15ml) water
  • 1 tsp orange zest
  • 1/2 tsp red pepper flakes (optional)
  • Sesame seeds (optional)
  • Sliced green onions (optional)

Instructions:

  1. In a bowl, combine ground chicken, egg, panko, soy sauce, ginger, and garlic powder. Mix well.
  2. Form the chicken mixture into small, bite-sized meatballs (about 1-inch in diameter).
  3. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken meatballs and cook until browned and cooked through (internal temperature of 165°F/74°C), turning occasionally. Remove chicken from skillet and set aside.
  4. In the same skillet, combine orange juice, rice vinegar, brown sugar, soy sauce, and sesame oil. Bring to a simmer over medium heat.
  5. In a small bowl, whisk together cornstarch and water to create a slurry. Pour the slurry into the simmering sauce and stir constantly until the sauce thickens.
  6. Stir in the orange zest and red pepper flakes (if using).
  7. Add the cooked chicken meatballs to the skillet with the orange sauce. Toss to coat the chicken evenly.
  8. Let the chicken simmer in the sauce for a few minutes, allowing the flavours to meld.
  9. Garnish with sesame seeds and sliced green onions (if desired). Serve immediately over rice or noodles.