Ingredients:
1 lb ground chicken
1 tablespoon oil
1 tablespoon fresh ginger, minced
2–3 cloves garlic, minced
Crushed red pepper, to taste
1 tablespoon rice wine vinegar
2 tablespoons water (plus 3 additional tablespoons, divided)
1/2 teaspoon sesame oil
4 teaspoons soy sauce
5 tablespoons sugar
5 tablespoons white vinegar
Zest of 1/2 an orange
1 tablespoon cornstarch
Optional veggies: green onions, broccoli, mushrooms, or any stir-fry vegetables
Cooked rice, cauliflower rice, or ramen noodles, for serving
Brown the Chicken
Heat 1 tablespoon of oil in a large skillet or saucepan over medium-high heat. Add ground chicken, ginger, garlic, and crushed red pepper. Cook, breaking the meat apart, until browned.
Make the Sauce
In a small bowl, whisk together:
Rice wine vinegar
2 tablespoons water
Sesame oil
Soy sauce
Sugar
White vinegar
Orange zest
Cornstarch mixed with 3 tablespoons water (to form a slurry, if needed)
Whisk until the mixture is smooth and the cornstarch is fully dissolved.
Add Vegetables
Stir in your choice of vegetables (such as green onion, broccoli, or mushrooms). Cook until just tender.
Combine & Simmer
Pour the sauce over the chicken and vegetables. Stir to coat evenly, then simmer for a few minutes until the sauce thickens into a glossy glaze.
Serve
Enjoy hot over steamed rice, cauliflower rice, or ramen noodles.
Tip: For extra orange flavor, squeeze a little fresh orange juice into the sauce before simmering.