If you love takeout-style orange chicken but want something fresher, lighter, and weeknight-friendly, this recipe is about to become your new go-to. My Ground Orange Chicken Stir Fry Bowls are bursting with fresh orange flavor, a hint of sweetness, and just the right amount of heat. Everything comes together in one pan, making it perfect for busy weeknights!
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Serving Suggestions: Perfect Pairings for Your Stir Fry
While this stir fry is delicious on its own, it can be even more satisfying when paired with a hearty base. For a complete meal, serve it over a bed of steamed rice, such as jasmine rice or brown rice for added fiber or cauliflower rice for a low-carb, veggie-packed alternative!
Equipment You’ll Need
- Whisk
- Large wok or deep skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Small mixing bowl or measuring cup (for sauce)
Ground Chicken: A Lean Protein Powerhouse
Ground chicken is the star of this stir fry, providing a lean source of protein that supports muscle repair, boosts metabolism, and keeps you feeling satisfied. Unlike fattier meats, chicken is lower in calories, making it an ideal choice for anyone aiming to maintain or lose weight without sacrificing taste or nutrition. Plus, it’s packed with essential nutrients like B vitamins, phosphorus, and selenium, which support energy production, immune health, and overall vitality.
Coconut Aminos: The Soy-Free, Sweet & Savory Alternative
Coconut aminos are a fantastic alternative to soy sauce, especially for those who are avoiding soy or gluten. This naturally fermented sauce is made from the sap of coconut trees and has a rich, savory flavor with a hint of sweetness — perfect for stir fry dishes. Coconut aminos are also lower in sodium than traditional soy sauce, making it a heart-healthy choice. Plus, it’s rich in essential amino acids and antioxidants, which support overall health and wellbeing.
Ingredients
For the Chicken and Veggies:
- 2 lbs ground chicken
- 1 tsp salt and pepper (or to taste)
- 1/4 tsp ground cloves
- Red pepper flakes (to taste)
- 3 tbsp avocado oil
- 2 heads broccoli (chopped)
For the Sauce:
- 1/3 cup coconut aminos
- 2 tsp rice vinegar
- 3 tbsp honey
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- Zest of 1 orange
- 1 cup fresh orange juice
- 1 tbsp chili paste
- 2 tbsp sesame seeds
Slurry:
- 2 tbsp cornstarch
- 2 tbsp water
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Instructions
- In a small bowl or large measuring cup, whisk together all sauce ingredients until smooth. Set aside.
- Heat avocado oil in a large wok or skillet over medium-high heat. Add the ground chicken in an even layer and let it cook undisturbed for 4 to 5 minutes to develop golden, crispy edges. Season with salt, pepper, ground cloves, and red pepper flakes. Break up the chicken and continue cooking until fully cooked through.
- Add the chopped broccoli and cook for another 4 to 5 minutes, until tender.
- Reduce heat to medium-low and pour in the prepared sauce. Let it gently bubble. Lower heat to low.
- Slowly pour in the cornstarch slurry while stirring to prevent clumps. Let the sauce simmer and thicken for about 5 minutes, then toss everything together until well coated. Serve warm over rice.
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If you want more heat
If you want more heat, you can add additional red pepper flakes and increase the chili paste in the sauce.
How To Store
You can store leftovers in an airtight container in the fridge for up to 4 days. Just reheat them in the microwave for a minute or so when you are ready to enjoy again.
Dietary Information
This recipe is naturally gluten-free, dairy-free, and refined sugar free. It is a great option for those looking for a cleaner takeout alternative. To make it low-carb, you can reduce the honey or substitute with a low-carb sweetener and serve over cauliflower rice.
Tips or Variations
- Swap broccoli for snap peas, bell peppers, or green beans for variety.
- Use ground turkey instead of chicken if that is what you have on hand.
- Add extra chili paste or red pepper flakes if you like more heat.
- Fresh orange juice really makes a difference here, but bottled works if you’re in a pinch.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Serving Suggestions
Serve these stir fry bowls over fluffy jasmine rice, brown rice, or cauliflower rice for a lighter option. A sprinkle of extra sesame seeds or sliced green onions on top adds a beautiful finishing touch. Pair with a crisp cucumber salad or simple edamame on the side.
FAQ’s
Can I make this ahead of time?
Yes, it reheats beautifully. Store in the fridge and warm in a skillet or microwave before serving.
Can I freeze it?
Yes you can freeze for up to 3 months. It actually freezes great since there is no dairy in this dish!
What can I use instead of coconut aminos?
Tamari or soy sauce works well if you are not strictly gluten-free.
How do I make it spicier?
Add more chili paste or red pepper flakes to taste.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Orange Ground Chicken Stir Fry Bowls
Description
If you love takeout-style orange chicken but want something fresher, lighter, and weeknight-friendly, this recipe is about to become your new go-to. My Ground Orange Chicken Stir Fry Bowls are bursting with fresh orange flavor, a hint of sweetness, and just the right amount of heat. Everything comes together in one pan, making it perfect for busy weeknights!
Ingredients
For the Chicken and Veggies:
For the Sauce:
Slurry:
Instructions
-
In a small bowl or large measuring cup, whisk together all sauce ingredients until smooth. Set aside.
-
Heat avocado oil in a large wok or skillet over medium-high heat. Add the ground chicken in an even layer and let it cook undisturbed for 4 to 5 minutes to develop golden, crispy edges. Season with salt, pepper, ground cloves, and red pepper flakes. Break up the chicken and continue cooking until fully cooked through.
-
Add the chopped broccoli and cook for another 4 to 5 minutes, until tender.
-
Reduce heat to medium-low and pour in the prepared sauce. Let it gently bubble. Lower heat to low.
-
Slowly pour in the cornstarch slurry while stirring to prevent clumps. Let the sauce simmer and thicken for about 5 minutes, then toss everything together until well coated. Serve warm over rice.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Macros do not include the rice.
