How To Make Orange Chicken Burrito
Grab a bite of this rich and flavorful chicken burrito for lunch today! It’s loaded with tasteful orange chicken and filling rice for a hearty meal.
Serves:
Ingredients
- 1lbground chicken
- 1tbspginger root,minced
- 2tspgarlic,minced
- ¼tsphot red chili pepper,crushed
- 1tbsprice wine
- 2tbspwater
- ½tspsesame oil
- 4tspsoy sauce
- 5tbspsugar
- 5tbspwhite vinegar
- orange zest,from ½ of an orange
- 1tbspwater
- 1tbspcornstarch
- 3cupsrice,cooked
- 1½cupsbroccoli,cooked
- 2tspoyster sauce
- ¼tspsriracha,or more to taste
- 1tbspmayonnaise
Instructions
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Combine the rice wine, 2 tablespoons of water, sesame oil, soy sauce, sugar, white vinegar, and orange zest in a bowl. Set aside.
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Dissolve 1 tablespoon of cornstarch in the remaining 1 tablespoon of water in a separate bowl. Set aside.
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To a large pan, add 1 tablespoon of oil, then the ground chicken.
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Cook until a good crust forms, then break it apart with a spatula.
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Cook for an additional 2 to 3 minutes.
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Once the chicken is cooked, add the ginger, garlic, and crushed red pepper, then cook for about 10 seconds.
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Add the orange sauce, then bring to boil.
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Add the cornstarch mixture to the pan, then cook for just a few seconds, stirring until it thickens.
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Warm a large burrito sized tortilla in the microwave for just a few seconds.
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In a small bowl, mix the broccoli with the oyster sauce, sriracha and mayonnaise.
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Scoop on ½ cup of white rice, ¼ cup broccoli mixture, ½ cup of ground orange chicken and a squirt of Sriracha onto the tortilla.
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Fold in two sides of the tortilla, then roll the burrito. Wrap with foil.
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Serve warm, and enjoy!
Nutrition
- Calories: 542.82kcal
- Fat: 9.04g
- Saturated Fat: 2.24g
- Trans Fat: 0.05g
- Monounsaturated Fat: 3.53g
- Polyunsaturated Fat: 2.58g
- Carbohydrates: 91.55g
- Fiber: 0.68g
- Sugar: 10.83g
- Protein: 20.68g
- Cholesterol: 65.95mg
- Sodium: 317.59mg
- Calcium: 28.90mg
- Potassium: 576.23mg
- Iron: 1.66mg
- Vitamin A: 7.12µg
- Vitamin C: 20.82mg
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