Quick citrus Asian stir-fry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground chicken
02 -
1 tablespoon oil
03 -
1 tablespoon ginger root, minced
04 -
2 teaspoons garlic, minced
05 -
1/4 teaspoon hot red chili pepper, crushed
→ Orange Sauce
06 -
1 tablespoon rice wine
07 -
2 tablespoons water
08 -
1/2 teaspoon sesame oil
09 -
4 teaspoons soy sauce
10 -
5 tablespoons sugar
11 -
5 tablespoons white vinegar
12 -
Zest of 1/2 orange
→ Cornstarch Mixture
13 -
1 tablespoon water
14 -
1 tablespoon cornstarch
# Instructions:
01 -
To make the sauce combine the rice wine, 2 tablespoons water, sesame oil, soy sauce, sugar, white vinegar, and orange zest.
02 -
To make the cornstarch mixture, dissolve 1 tablespoon cornstarch in the remaining 1 tablespoon of water and set aside.
03 -
To a large pan add 1 tablespoon oil and ground chicken. Cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula and cooking for an additional 2-3 minutes.
04 -
Once the chicken is cooked add the ginger, garlic and crushed red pepper and cook for about 10 seconds.
05 -
Add the orange sauce and bring to boil.
06 -
Add the cornstarch mixture to the pan and cook for just a few seconds, stirring until it thickens.
07 -
Serve hot over rice or with your favorite sides.
# Notes:
01 -
This recipe is a healthier homemade version of the Panda Express orange chicken.
02 -
Ground chicken makes this dish quicker and easier than traditional orange chicken, which uses chicken pieces.
03 -
Serve with steamed rice and vegetables for a complete meal.