A non-deep-fried version of Panda Express 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 rice wine or Sake
  • 2 tablespoons water
  • 1/2 teaspoon Fresh Harvest Toasted Sesame oil
  • 4 teaspoons soy sauce
  • 5 tablespoons sugar
  • 5 tablespoons Fresh Harvest Premium White balsamic
  • zest of 1/2 orange
  • 1.5 tablespoon water
  • 1 tablespoon cornstarch
  • Scallions (chopped) – optional



  1. To make the sauce, whisk together rice wine, 2 tablespoons of water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Set aside. 
  2. To make cornstarch mixture, whisk 1 tablespoon cornstarch in 1.5 tablespoons of water and set aside (mixture should be watery thin, not thick). 
  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. Try to get the chicken browned with a little crust. 
  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. Top with fresh Scallions (optional). Serve with rice and steamed veggies for a light and delicious meal! 

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