This staple at Chinese restaurants has a makeover with lean ground chicken instead of fried chicken and a lighter orange sauce versus the sugar laden orange marmalade. The dish comes together quickly and the sauce is bright with ginger and orange flavors. Start the rice before you start making this recipe, as it comes together in minutes.

Tips:

• If you miss the crunch of the fried chicken, you can replace the lean ground chicken with chopped chicken thighs coated in corn starch. If you pan fry that mixture, you will get a crunchier texture.

Ground Orange Chicken

Originally from dinnerthendessert.com

PREP 5 minutes

COOK 15 minutes

INGREDIENTS

Sauce

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

Chicken

1 pound ground chicken

1 tablespoons ginger root minced

2 teaspoons garlic minced

1/4 tsp hot red chili pepper crushed

1 tablespoon water

1 tablespoon cornstarch

INSTRUCTIONS

1. To make the sauce combine the rice wine, 2 tablespoons water, sesame oil, soy sauce, sugar, white vinegar, and orange zest.

2. To make the cornstarch mixture, dissolve 1 tablespoon cornstarch in the remaining 1 tablespoon of water and set aside.

3. To a large pan add 1 tablespoon oil and ground chicken.

4. 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.

5. Once the chicken is cooked add the ginger, garlic and crushed red pepper and cook for about 10 seconds.

6. Add the orange sauce and bring to boil.

7. Add the cornstarch mixture to the pan and cook for just a few seconds, stirring until it thickens.