Ingredients:

  • 1 lb ground chicken
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.5 tsp red pepper flakes
  • 0.5 cup fresh orange juice
  • 1 tbsp orange zest
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 2 green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a small mixing bowl, whisk together the fresh orange juice, orange zest, low-sodium soy sauce, rice vinegar, honey, toasted sesame oil, and cornstarch until the starch is completely dissolved.
  2. Prep the aromatics by mincing the garlic and grating the fresh ginger.
  3. Heat 2 tablespoons of neutral oil in a large non-stick skillet or cast iron pan over medium high heat until shimmering.
  4. Add the ground chicken to the pan, pressing it down into a flat, even layer with a sturdy spatula. Let it sit undisturbed for 5 minutes to develop a 'shatter-crisp' mahogany sear (Maillard reaction).
  5. Break the chicken into small crumbles and toss in the minced garlic, grated ginger, and red pepper flakes. Sauté for 1 minute until fragrant.
  6. Give the orange sauce mixture a final stir and pour it into the skillet. Stir constantly for 2 minutes until the sauce thickens into a velvety glaze that coats the chicken.
  7. Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve over steamed jasmine rice or cauliflower rice.