Ingredients
Chicken
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken or turkey
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 8-oz can of sliced water chestnuts, drained and roughly minced
Orange Sauce
- ½ cup orange juice (the fresher, the better!)
- ¼ cup honey
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- 2 teaspoons orange zest
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
- Serving – butter lettuce leaves, cilantro, green onions, avocado, lime wedges, sriracha, minced jalapenos
Instructions
- In a large saute pan, heat the oil over medium high heat for about 30 seconds.
- Add in the ground chicken, sprinkle with salt and garlic powder, then stir to break up. Spread it around the pan, then let it cook for 8-10 minutes, stirring occasionally.
- Stir in the minced water chestnuts and remove from heat.
- In a medium saucepan, whisk together the orange juice, honey, vinegar, soy sauce, orange zest, garlic powder, ground ginger, and red pepper flakes. Bring to a boil over medium high heat.
- In a small bowl, whisk together the cornstarch and water. Pour the cornstarch mixture into the boiling orange sauce, whisking constantly while you pour. Cook for another minute until it thickens, then turn off the heat.
- Pour the orange sauce and stir into the cooked chicken, heating over medium heat to warm through.
- To serve, scoop heaping spoonfuls of the orange chicken mixture into butter lettuce cups, then top with desired toppings as listed above. Alternatively, you can serve it over cooked rice and mixed greens with the same toppings.
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