This Orange Chicken recipe is delicious, and so easy to make. It makes the perfect dinner served over cauliflower rice or jasmine rice, and steamed broccoli. You won’t believe how Popular this recipe is in the SKS community. Try it and let me know what you think in the comment below!

healthy Chinese recipe

Better than the Chinese Take-Out version, this orange chicken doesn’t disappoint.

Coated with sweet and citrusy sticky orange sauce, this Orange Chicken is made with all clean ingredients.

It is so easy and yet packed with flavors. Perfect Whole30 Friendly recipe to meal prep for the week, for the whole family to enjoy.

Growing up in China, Orange Chicken was one of our family go-to orders when we dined out.

The fried to crispy chicken smothered in sweet and tangy sticky sauce, this dish was my guilty pleasure.

Similar to Orange Chicken, I also love:

  1. Chicken Teriyaki Stir Fry (Whole30)
  2. Whole30 Cauliflower Fried Rice with Chicken

Since I’ve been on a roll of remaking my favorite Asian dishes lately, I couldn’t help but test a Whole30 version of Orange Chicken.

I am super excited to share this recipe with you. It’s bursting with all of the traditional orange chicken flavors you love.

My goal is always to make these dishes with cleaner ingredients but still delicious and flavorful, and let me tell you this recipe knocks it out of the park.

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Why I Love This Orange Chicken

a bowl with orange chicken served with rice and broccoli

Note: The photo shown above is served with jasmine rice. you can also try cauliflower rice.

This orange chicken recipe really nails the flavor of the takeout orange chicken we all know and love so much!

It’s so easy to make and doesn’t require a lot of time or fancy ingredients.

The perfect recipe for meal prep, this orange chicken recipe saves well. Therefore you can make a big batch of it, and then serve it with a variety of sides.

It’s also an affordable recipe to make, so it’s great for feeding large crowds of people.

Last but not least,  this delicious orange chicken recipe makes a nutrient-dense meal.

How to Make this Orange Chicken Recipe

A pan of whole30 orange chicken with a sprinkle of scallions. Easy and healthy whole30 chicken recipe ready to be served.

At first glance, it may look like a lot but you’re only going to need 8 ingredients for this amazing chicken recipe.

Many of these ingredients will be used for both the chicken and the sauce so it’s a lot less work than it seems.

For the Chicken: 

In order to marinate the chicken, you will need chicken breast or thighs (chicken breast will have less fat), an egg, coconut aminos, which is a soy sauce replacement, and salt to taste.

Note: Coconut aminos itself is salty. I personally only need a pinch of additional salt in the marinade.

You will also need ground ginger, red chili pepper (to taste)- you can add more or less depending on how spicy you like it, and arrowroot flour.

Allow the chicken to marinate in the coconut aminos, egg, and arrowroot flour. 

Then, in a shallow dish, mix together almond and arrowroot flour.

For the Orange Sauce:

To make the sauce you will need:

  • Fresh oranges; both zest and juice
  • Coconut aminos
  • Fresh Ginger and garlic
  • Arrowroot flour
  • Sesame oil
  • Rice vinegar

The arrowroot flour is the secret to making any Asian sticky sauce. I’ve used it in so many of my favorite dishes, like my Chicken Pad Thai and Sticky Asian Meatball recipes. 

Heat up a couple of tablespoons of oil in a frying pan, dip the chicken in the “breading” then lightly fry them in the pan until golden brown outside.

Remove from the pan.

Quickly minced garlic and ginger (add a dash of oil if needed) for 30 seconds or so. Make sure not to leave it in there for too long or it will start to burn.

Turn off the heat, add the orange sauce. Whisk until it thickens up.

Lastly, add the chicken cubes back in the sauce and combine to coat them thoroughly.

Tips to make The Best Orange Chicken

A bowl of orange chicken smothered in sticky sauce. Served with a little bit of orange zest and scallion on top.
  1. Make sure you purchase the orange juice only has ONE ingredient – Orange.
  2. Once you pour the orange sauce in the pan, it will thicken up over time. If it doesn’t become thicker for a couple of minutes, turn the heat to simmer, and add more arrowroot flour 1 tsp at a time while continuing to whisk.
  3. Coconut aminos or soy sauce itself is salty. So take that into consideration when you add additional salt. (I don’t usually need much extra salt if any at all.)

Ways to Serve this Orange Chicken

A pair of chopsticks picking up a piece of a orange chicken.

The chicken is the star of this recipe (obviously), but it just serves as the base of a balanced meal.

Additionally, try roasted veggies, zoodles, or a combination of all of the above!

This recipe is best served fresh to fully experience the perfectly sticky orange sauce, but it still makes great leftovers and reheats well.

To reheat, gently warm on the stovetop in a saute pan. Add a little bit of fresh-squeezed orange juice or sesame oil if the chicken has absorbed too much sauce or has become dry.

Serve with your desired side and you have a perfectly delicious better-than-takeout Orange Chicken!

I hope you love this recipe as much as I do! 

What’s your favorite Chinese takeout dish? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

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A pair of chopsticks picking up a piece of a orange chicken.
A bowl fo whole30 orange chicken ready to be served. The healthy orange chicken is juicy and tender, coated with tangy orange sauce. There is a pair of chopsticks.

Get the recipe:Easy Orange Chicken {Soy Free}

This better-than-takeout Orange Chicken recipe is delicious, and so easy to make. Made with a few real food ingredients, it is the perfect dinner for the whole family to enjoy.
5 stars (3 reviews)

Ingredients

Chicken Marinade

  • 1.5 lbs chicken breast or thighs
  • 2 tbsp coconut aminos
  • 1 egg, whisked
  • Salt to taste *

Breading

  • 3/4 cup almond flour
  • 1/4 cup arrowroot flour

Orange Sauce

  • 1/2 cup orange juice, no pulp
  • 2 tbsp rice vinegar
  • 3 tbsp coconut aminos
  • 2 tsp sesame oil
  • 1 pinch of red pepper flakes
  • 3 tbsp filtered water
  • 1 tbsp arrowroot starch
  • Salt to taste *
  • 2 cloves of garlic minced
  • 1 inch of fresh ginger sliced
  • 3 – 4 tbsp avocado oil

Garnish

  • Zest of 1/2 an orange
  • a handful of chopped scallions

Equipment

Instructions 

  • Cut the chicken into cubes **. In a big Ziploc bag or medium bowl, marinate the chicken with coconut amino, an egg, and salt *. Make sure the chicken is completely coated.
  • While the chicken is marinating, in a shallow dish, whisk together almond flour and arrowroot starch.
  • In a small bowl, whisk together orange juice, arrowroot flour, coconut amino, rice vinegar, sesame oil, red pepper flakes, and water. Set aside.
  • In a frying pan, heat up 2 – 3 tbsp avocado oil until shimmering (about 1 minute), Dip chicken cubes in the breading then add in the hot oil. Make sure not to crowd the chicken. Cook about 3 minutes each side **until crispy and golden brown on all sides, and cooked through.
  • Transfer the chicken to a paper-towel-lined plate.
  • Return to pan, add ½ tbsp avocado oil, sauté minced garlic, and ginger for about 15 seconds without burning the garlic. Turn the heat to low, add the orange sauce. Gently stir it until it thickens and becomes sticky.
  • Add the chicken into the pan and combine thoroughly with the sauce. Stir in orange zest.
  • Serve with rice or cauliflower rice for Whole30 option, steamed broccoli, a sprinkle of chopped scallion.

Notes

  1. *Coconut amino itself is salty, so take that into consideration when you salt the chicken.
  2. ** The smaller you cut the chicken, the faster they cook.
  3. *** Add more arrowroot starch, 1/2 tsp at a time if you are making a bigger batch that needs more sauce. See more tips in the "How to Make Section" in this Post.
Serving: 1g, Calories: 227kcal, Carbohydrates: 5g, Protein: 31g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Cholesterol: 93mg, Sodium: 231mg, Sugar: 3g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

A bowl of paleo orange chicken over rice and steamed broccoli. There is a pair of chopsticks on the bowl.