Ground Orange Chicken Bowls Recipe
Servings: 6
Ground orange chicken bowls are sweet, savory and easy to make with ground chicken, orange marmalade, snap peas and a quick orange sauce.
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Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground chicken , or turkey
- 1 1/2 cups sugar snap peas , trimmed
- 1/3 cup white onion , chopped
- 2-3 cloves fresh garlic , minced
- 1 tablespoon fresh ginger , grated or minced
- 1 cup orange marmalade
- 1/3 cup no pulp orange juice
- 1/4 low sodium soy sauce
- 1 tablespoon light brown sugar
- 1 tablespoon seasoned rice vinegar
- 2 tablespoons cornstarch
- 1/4 cold water
- 8 ounce can sliced water chestnuts , drained and chopped
- 1-2 teaspoons toasted sesame seeds
- 2-3 tablespoons scallions
- Sriracha , if desired
- Leafy greens, cooked quinoa, sticky rice or cauliflower rice
Instructions
- In a large skillet heat the 1 tablespoon vegetable oil over medium heat. Add the 1 pound ground chicken, breaking into pieces and browning all over. Use a slotted spoon, place onto a plate. Set aside.
- Add the 1 1/2 cups sugar snap peas to the hot skillet, stirring for 3-4 minutes or until soft and lightly browned. Remove to a plate and set aside.
- In the same skillet, add the chopped 1/3 cup white onion, cooking for 2-3 minutes or until it starts to soften. Add the minced 2-3 cloves fresh garlic and grated or minced 1 tablespoon fresh ginger, cooking for another 2 minutes.
- Stir in the 1 cup orange marmalade, 1/3 cup no pulp orange juice, 1/4 low sodium soy sauce, 1 tablespoon light brown sugar and 1 tablespoon seasoned rice vinegar. Bring it to a low simmer until the sugar dissolves.
- In a small bowl, whisk together the 2 tablespoons cornstarch and 1/4 cold water, pour into the sauce and continue to heat for 4 minutes.
- Return the cooked ground chicken, sugar snap peas and drained and chopped 8 ounce can sliced water chestnuts to the skillet, tossing to combine.
- Serve hot over a bowl of leafy greens, rice or quinoa. Sprinkle with 1-2 teaspoons toasted sesame seeds or chopped 2-3 tablespoons scallions. Sriracha is optional if you like sweet and spicy.
- If you tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage: Store the cooked orange chicken mixture in an airtight container in the refrigerator for up to 4 days. If possible, store the rice or other base separately so the bowls reheat more evenly.
Freezing: The orange chicken mixture freezes well. Let it cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently. For the best texture, I would make the rice or greens fresh when serving rather than freezing the fully assembled bowls.
