This quick and easy Healthy Homemade Orange Chicken is so much tastier than takeout!
Chinese takeout is one of my guilty pleasures, and I say guilty only because I usually end up feeling bloated or bordering on a food coma after eating it. But this healthy orange chicken recipe is one that you can feel good about!
Last year, I made a Paleo, gluten-free, and Whole30-approved mango chicken with cauliflower rice that a lot of people really enjoyed. So, I thought it would only make sense to mix it up (just a little) and bring you a REINVENTED, healthy, whole-food version of your favorite Panda Express pick—orange chicken!
This recipe has it all! A mega-punch of crispy, golden-brown goodness on the outside that ends with your teeth sinking into juicy, tender chicken. Not to mention, this dish boasts the classic glossy, sticky-sweet sauce that every good Chinese takeout dish features. You don’t want to miss out on this one!
Is Orange Chicken Healthy?
Contrary to what you might expect when you first think of orange chicken, this homemade version is relatively healthy! For one thing, this recipe is light on the oil—no deep-frying here! Plus, it’s packed with lean, mean chicken protein!
The delicious flavors all come from natural ingredients like orange zest, ginger, and garlic. And guess what? You can easily make this dish without gluten, grains, or dairy!
What is the Sauce on Orange Chicken Made Of?
What’s the secret to that perfectly sticky, citrusy tastiness that coats your tender chicken pieces? It’s all simple stuff you probably already have in your kitchen—orange juice and zest for that zippy brightness, plus coconut aminos if you’re gluten-free (or soy sauce if you’re not). Then we mix in a splash of rice vinegar to tang it up and a little fresh garlic and ginger for a savory punch. Oh, and don’t skip the red pepper flakes! They give it just the right amount of heat. Then there’s the tapioca starch, which helps thicken the sauce into that glossy, sticky coating we all love. This sauce is sweet, tangy, a tad spicy, and totally worth making from scratch!
How to Make Ahead and Store
You can absolutely make this orange chicken ahead of time! If desired, you can prep the chicken and sauce separately. Store the cooked chicken in an airtight container in the fridge for up to 3 days. Make the sauce as directed and refrigerate it in a sealed jar or container for the same amount of time. When you’re ready to chow down, reheat the chicken in a skillet or the oven. Then, warm the sauce separately and toss them together just before serving to keep the chicken crispy and the flavors fresh! Leftovers can also be stored in an airtight container for up to 3 days or frozen for up to 3 months.
Serving Suggestions
Well, let’s start with the obvious—whether it’s takeout or homemade orange chicken, it should always be served with rice!
If you’re doing Whole30, low-carb, or following a Paleo diet, cauliflower rice is a great option, and you can find instructions here for different cooking methods. Or, go with my favorite—Instant-Pot Coconut Rice. I also like to have some greens on the side with my orange chicken. This Chinese Spicy Zucchini Stir-Fry also goes great with orange chicken. And you can always try a super simple side of Sautéed Broccolini instead! If you’re looking for more contrast, this Oriental Coleslaw With Asian Dressing is refreshing and crunchy.
Recipe
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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