Homemade orange chicken is even better than takeout!
These orange chicken lettuce wraps might just outdo your favorite takeout! Sweet and tangy orange chicken, folded up in crispy lettuce—it’s a light and bright dinner winner.
Chef Lindsey Hargett combined two Asian standout dishes for an all-in-one-dinner idea.
Lindsey needed a simplified orange chicken for catering large events and retreats. By swapping the fried chicken for ground chicken and keeping the signature orange sauce, she created a faster, lighter take on the classic.
Despite its bold flavor, the sauce couldn’t be easier. It uses pantry staples and minimal equipment, making it totally doable on a busy weeknight. Fresh orange juice boosts the flavor, but store-bought works just fine—especially if you’re already zesting an orange for the recipe.
Ground chicken is widely available, but ground turkey is a great alternative. The key is choosing a variety with higher fat content to keep the flavor rich and juicy. While the recipe is designed for lettuce wraps, it’s just as delicious served over rice with greens—a great option for kids or a more filling meal.
Toppings elevate the whole dish. Lindsey recommended cilantro, avocado, toasted sesame seeds, green onions, lime wedges, jalapeños, and a drizzle of sriracha for heat.
Orange Chicken Lettuce Wraps
INGREDIENTS
For the Chicken
- 2 Tablespoons extra virgin olive oil
- 1 pound ground chicken or turkey
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 (8 oz) can sliced water chestnuts, drained and roughly minced
For the Orange Sauce
- ½ cup orange juice (the fresher, the better!)
- ¼ cup honey
- 1 Tablespoon white vinegar
- 1 Tablespoon soy sauce
- 2 teaspoon orange zest
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon red pepper flakes
- 1 Tablespoon cornstarch
- 2 Tablespoons water
For Serving
- Butter lettuce leaves
- Cilantro
- Green onions
- Avocado
- Lime wedges
- Sriracha
- Minced jalapeños
METHOD
- In a large saute pan, heat the oil over medium-high heat for about 30 secones. 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.
Find more recipes from Lindsey on Instagram, @lkcooking, or on her website, lkcooking.com.
Lindsey teaches a Kids Cooking Camp in the summer! Find more details here.
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