Ingredients
Scale
- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 1 tablespoon ginger root, minced
- 2 teaspoons garlic, minced
- 1/4 teaspoon crushed red pepper
- 1 tablespoon rice wine
- 2 tablespoons water
- 1/2 teaspoon sesame oil
- 4 teaspoons soy sauce
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- Zest of 1/2 orange
- 3 tablespoons water, divided
- 1 tablespoon cornstarch
Instructions
- In a bowl, combine rice wine, 2 tablespoons water, sesame oil, soy sauce, sugar, white vinegar, and orange zest to make the sauce.
- Dissolve the cornstarch in the remaining 1 tablespoon of water and set aside.
- Heat vegetable oil in a large pan over medium heat and add the ground chicken.
- Cook until a good crust forms before breaking it apart. Then break apart with a spatula and cook for another 2–3 minutes until fully cooked.
- Add ginger, garlic, and crushed red pepper to the pan and cook for about 10 seconds until fragrant.
- Pour in the prepared orange sauce and bring to a boil.
- Stir in the cornstarch mixture and cook for a few seconds until the sauce thickens.
- Serve hot, optionally over white rice.
Notes
- This dish is great served with steamed rice or noodles.
- Adjust crushed red pepper for more or less heat.
- Fresh orange zest adds the best flavor to the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American