Orange ground chicken wok
Inspired from: ground orange chicken
Comment: Serve with steamed broccoli and/or rice (I prefer pilaf for the flavor) or fried rice. If ginger/garlic paste is not available, use half grated ginger and half grated garlic. This is a very quick dish to make once the ingredients are ready, less than 15 minutes. If your soy sauce is not low sodium, there is no need to add salt.
600 g ground chicken
2+ tablespoons ginger/garlic paste
1/2 flush teaspoon red pepper flakes (or more to taste)
4 tablespoons chinese rice wine (Shaoxing cooking wine) see Shaoxing Wine - Chinese Cooking Wine
1+ teaspoon sesame oil
6 tblspoons low sodium soy sauce
2 tablespoons sugar
8 tablespoons rice vinegar
juice + zest of 1 orange
1 slightly heap tablespoon cornstarch
2 green onions (green part - opt) chopped
Combine all the liquids, the sugar, the orange zest and juice and mix in the cornstarch.
Heat a large pan or better wok with some oil, when hot add the ground chicken, flatten it and sear it before breaking it apart with a spatula or tongs.
Add a small pinch of salt and finish cooking for an additional 2 to 3 minutes.
Once the chicken is cooked add the ginger/garlic and pepper flakes and cook stirring for about 30 seconds.
Add the sauce and cook for just a few more minutes, stirring until it thickens.
Serve topped with the chopped green onion.