Healthy Homemade Orange Chicken

Whole30 Orange Chicken - This 30 minute, paleo orange chicken is so much better and healthier than takeout! It's a quick and easy, whole30 compliant dinner that the whole family will love! | Foodfaithfitness.com | @FoodFaithFit

This quick and easy Healthy Homemade Orange Chicken is so much tastier than takeout!

Course Dinner, Main Course

Cuisine American, Chinese

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 438kcal

Author Taylor Kiser

Ingredients

For the sauce:

3/4 cup 100% orange juice
Zest of half a medium orange
1 tablespoon coconut aminos
1 teaspoon rice vinegar
Pinch red pepper flakes
Salt and pepper
1/2 tablespoon avocado oil
1/2 tablespoon fresh ginger minced
1 teaspoon garlic minced
1 teaspoon tapioca starch

For the chicken:

2 tablespoons avocado oil
3 tablespoons tapioca starch
Salt and Pepper
8 ounces chicken breast cut into 1-inch cubes

For serving:

1 medium orange segmented
Green onion sliced
Sesame seeds
Hot cooked white rice or cauliflower rice

Instructions

In a small bowl, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, red pepper flakes, and a pinch of salt and pepper. Set aside.
In a medium, high-sided frying pan, heat the avocado oil (for the sauce) up to medium heat. Add in the ginger and garlic and cook until fragrant, about 1 minute.
Add the orange juice mixture, stirring to incorporate the garlic and ginger. Additionally, place 1 teaspoon of tapioca starch in a medium bowl.
Turn the heat to high and bring it to a boil. Once boiling, add 2 teaspoons of the hot sauce to the tapioca starch and whisk until smooth. While whisking, pour the tapioca mixture into the sauce and stir in well.
After you add the tapioca, boil the sauce for 2 minutes. Then, turn the heat to medium-low and cook another 3-4 minutes, until the sauce is thick and glossy. Transfer to a large bowl, cover, and let stand to thicken up more while you make the chicken.
Heat the avocado oil in a large frying pan over medium-high heat. To avoid crowding the chicken, I fry mine in two batches, using 1 tablespoon of oil each time. Adjust according to the size of your pan.
While the oil heats, place the tapioca starch and a pinch of salt and pepper into a large Ziploc bag. Add the chicken cubes, seal the bag, and toss until the chicken is coated in the starch.
Place the chicken in the hot oil (again, don't crowd the pan) and cook until golden brown and crispy, about 2-3 minutes per side, flipping once. If your chicken cooks too quickly, reduce the heat a bit. Repeat with the second batch of chicken if necessary.
Once cooked, transfer the chicken to a paper towel-lined plate and gently press out any excess oil. Add the sauce to the bowl with the chicken. Add the orange segments and toss until the sauce coats everything.
Serve over cauliflower rice or white rice, garnish with green onion and sesame seeds, and DEVOUR.

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Nutrition