Friends, this nam sod is a golden trifecta: Fairly low in calories, certainly cheaper than my usual fare, and ready in less than 30 minutes; but it tastes like none of these are true.

It’s good hot off the stove or cold the next day for any meal. This is a great weeknight recipe, especially during these hot summer months.

As with all my recipes, remember that I loooooove garlic and strong flavors. You could certainly pull back on any of this except the orange juice to protein ratio.

Ingredients:

  • 2 Tbsp sesame oil
  • 2 lbs ground chicken breast
    (You can use ground chicken, ground turkey or ground pork, but this is the low-cal version)
  • 8 cloves minced garlic
  • 3 Tbsp fresh minced ginger
  • 1 cup fresh orange juice
  • 6 Tbsp low sodium soy sauce
  • 4 Tbsp sweet chili paste (I use Mae Ploy red curry)
  • 1 1/2 tsp fish sauce (optional, but brings the delicious funk out)
  • 2 Tbsp crushed peanuts
  • 2 Tbsp fresh cilantro leaves

Options:

  • Rice to serve in a bowl (Brown or wild is healthiest, it goes very well with Jasmine rice, though)
  • Lettuce leaves to use as wraps
  • Green onions, radishes, bean sprouts, sliced water chestnuts … any crunchy vegetal bits
  • Broccoli, green beans … any side vegetable that’s bright green (adds color to the plate)
  • More peanuts or cashews
  • More chili paste, or crushed red pepper
  • Lime wedges to squeeze over the entire thing

Directions:

  • Heat the sesame oil over a large skillet and brown the chicken on all sides.
    It doesn’t need to cook fully, just brown.
  • Add the garlic, ginger, soy sauce, chili paste, fish sauce and orange juice and bring to a boil.
  • Turn the range to low and simmer until you’re ready to eat.
  • Top each bowl or wrap with peanuts and cilantro, plus any of the options listed above.

Adapted from Frugal Nutrition’s Orange Ground Chicken Bowls.