Orange Ground Chicken Rice Bowls
Made with lean ground chicken and piled into nourishing rice bowls, this orange ground chicken is an easy, budget-friendly version of classic orange chicken that comes together in only 30 minutes.
Servings 4 servings
Calories 531kcal
Ingredients
- 1/4 cup freshly-squeezed orange juice
- 1 tablespoon grated orange zest
- 3 medium cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup low-sodium soy sauce
- 1/4 cup packed light brown sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 1 lb ground chicken
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 lb broccoli, chopped into 1-inch florets
- 4 cups cooked white or brown rice
- Sliced green onions and sesame seeds for serving
Instructions
- In small bowl, whisk orange juice, zest, garlic, ginger, soy sauce, brown sugar, vinegar, and cornstarch-water mixture. Set aside for a moment.
- Heat vegetable oil in a large skillet over medium-high heat. Add ground chicken and break up with a wooden spoon over medium-high heat until chicken is no longer pink.
- Pour sauce mixture over chicken and cook 2-3 minutes until sauce is bubbly and coating chicken. Remove chicken from heat, season with salt and pepper to taste, and keep warm.
- Steam broccoli over medium-high heat in a steamer basket set over a few inches of water until broccoli is tender.
- Divide rice between bowls and divide orange ground chicken and broccoli between bowls. Top bowls with green onions and sesame seeds for serving and serve warm. Enjoy!
Notes
Storing Instructions
Store rice bowls in refrigerator up to 6 days.
Nutrition
Serving: 1 rice bowl | Calories: 531kcal | Carbohydrates: 72g | Protein: 29g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 686mg | Potassium: 1224mg | Fiber: 7g | Sugar: 17g | Vitamin A: 744IU | Vitamin C: 112mg | Calcium: 104mg | Iron: 3mg