Ground Orange Chicken
Ground Orange Chicken is a fast, budget friendly twist on takeout orange chicken, without all the messy breading and deep frying. Simply brown the ground chicken, and simmer in a tangy sweet orange sauce. Everything in one pan, ready in under 30 minutes, and works over rice, in lettuce wraps, or in bowls. No deep frying, no delivery fee. Made with pantry staples, it comes together in about 25 minutes and serves 4.
Orange chicken is one of my all time favorite takeout orders, next to Sweet and Sour Chicken. What I don’t love is the part where you dredge, batter, and deep fry a bunch of chicken pieces at home and then clean up a pot of oil. Hard pass.
So I made it easier. A lot easier.
This ground orange chicken skips all the breading and frying. The sauce comes together with orange marmalade doing the heavy lifting, so you get all that bright citrus flavor without juicing a single orange.
It’s affordable, fast, and endlessly flexible.
Serve it over rice, tuck it into lettuce wraps, or build it into bowls. Skip the Panda Express line and make it at home in your pajamas.
More Takeout at Home
- Steak Fried Rice – better than takeout savory steak fried rice
- Baked Sweet and Sour Chicken – sticky tangy pineapple glazed chicken
- Air Fryer Bang Bang Shrimp – crispy shrimp with creamy spicy sauce
- Crab Rangoon – crispy wontons with creamy crab filling
- Japanese Pan Fried Dumplings – crispy bottomed gyoza with savory filling
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Ground Chicken – The quick, budget friendly star. Ground pork, turkey, or even beef all work as swaps.
Orange Marmalade – The shortcut to all that orange flavor, no zesting or juicing required. It also thickens the sauce so you don’t need a cornstarch slurry. Orange preserves work if you’d rather skip the rind pieces.
BBQ Sauce – Adds a savory, tangy depth to the sauce. Hoisin sauce works as a swap.
Soy Sauce – The savory, salty backbone. Regular or low sodium both work.
Sesame Oil – Adds that nutty, toasty takeout flavor. Worth grabbing if you don’t have it, since it makes a real difference.
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How To Make Ground Orange Chicken
- In a medium bowl, combine the orange marmalade, BBQ sauce, soy sauce, and sesame oil. Whisk well and set aside.
- Add the olive oil to a pan over medium heat. Brown the ground chicken until no longer pink, then drain thoroughly.
- Add the orange sauce to the skillet with the chicken. Stir to coat and cook 3 to 4 minutes, stirring frequently, until the sauce thickens slightly.
- Serve over white rice, garnished with sesame seeds and sliced green onions.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
Reheat: Microwave in 30 second intervals, or warm in a pan over medium heat. Add a tablespoon or two of water or soy sauce if it starts to dry out. I prefer the pan method because it reheats it slowly and more evenly and the sauce doesn’t burn.
Freezer: Cool to near room temperature, transfer to a freezer safe bag or container, and freeze up to 3 months. Thaw overnight in the fridge and reheat.
Make Ahead: The sauce can be whisked together ahead and stored in the fridge, so dinner comes together even faster.
Variations
Different Meat: Swap in ground turkey, pork, or beef. You can even use your favorite meatless crumbles. I love using ground beef in this ground beef Mongolian noodles.
Spicier: Add 1/2 teaspoon of fresh grated ginger and crushed red pepper flakes for a kick.
Less Sweet: If the sauce is too sweet, stir in a teaspoon of white vinegar, rice wine vinegar, or apple cider vinegar to balance it out.
Lettuce Wraps: Skip the rice and serve it in lettuce cups as an appetizer or lighter meal.
Bowls: Build it into orange chicken bowls over rice and veggies, or egg roll bowls.
Is Orange Chicken Spicy?
Traditional orange chicken is mostly sweet with just a hint of heat, thanks to a small amount of red pepper in the sauce. It’s more sweet and tangy than actually hot.
The nice thing about making it at home is that you’re in full control of how hot you make it. Leave the red pepper out entirely for a purely sweet and tangy version that’s great for kids. Or add crushed red pepper flakes and a little ginger to crank up the heat as much as you like.
This recipe leans sweet and tangy on its own, so any heat you add is entirely up to you and your crowd.
Frequently Asked Questions
No. The orange marmalade thickens the sauce on its own, so there’s no need for a cornstarch mixture. Just simmer it a few minutes until it coats the chicken.
Absolutely. Ground turkey, pork, or beef all work in place of the chicken.
Stir in a teaspoon of white vinegar, rice wine vinegar, or apple cider vinegar to cut the sweetness and add a little tangy flavor.
Yes. Cool it, transfer to a freezer safe container, and freeze up to 3 months. Thaw overnight in the fridge and reheat, adding a splash of water or soy sauce if it’s dry.
Brown or white rice, cauliflower rice, your favorite fried rice, or noodles all work. Add stir fried or roasted veggies like broccoli, and garnish with green onions, sesame seeds, or crushed peanuts.
It was created by chef Andy Kao for Panda Express in 1987, inspired by flavors from Hunan Province.
Recipe Tips & Tricks
- Drain the browned chicken well so the sauce stays thick and clings to the meat.
- Use marmalade to skip zesting and juicing, and to thicken the sauce naturally.
- Add a splash of vinegar if the sauce comes out too sweet.
- Add ginger and red pepper flakes for a spicier, more takeout style version.
- Serve over rice, in lettuce wraps, or in bowls, since it’s endlessly flexible.
This Ground Orange Chicken recipe is sweet, tangy, and better than takeout in under 30 minutes. Whip up a batch tonight and skip the delivery fee entirely!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Ground Orange Chicken
Ingredients
- 1 tablespoons olive oil
- 1 pound ground chicken
- 1 cup orange marmalade
- ½ cup BBQ sauce
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- Sesame seeds and green onions for garnishing
Instructions
- In a medium mixing bowl, combine the marmalade, BBQ sauce, soy sauce, and sesame oil. Mix well using a fork or whisk. Set aside.
- Add the oil to a pan over medium heat. Brown the ground chicken and cook until no longer pink. Drain chicken after cooking.
- Add in the orange mixture and continue to cook for about 3-4 minutes, stirring frequently.
- When done, serve chicken over a bed of white rice. Top with sesame seeds and chopped green onions.
Notes
- Drain the browned chicken well so the sauce stays thick and clings to the meat.
- Use marmalade to skip zesting and juicing, and to thicken the sauce naturally.
- Add a splash of vinegar if the sauce comes out too sweet.
- Add ginger and red pepper flakes for a spicier, more takeout style version.
- Serve over rice, in lettuce wraps, or in bowls, since it’s endlessly flexible.
Nutrition
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