THIS PALEO ORANGE CHICKEN RECIPE IS HEALTHY, DELICIOUS, AND SO EASY TO MAKE. IT MAKES THE PERFECT DINNER SERVED OVER CAULIFLOWER RICE OR JASMINE RICE, AND STEAMED BROCCOLI. PACKED WITH NUTRIENTS, THIS HEALTHY ORANGE CHICKEN RECIPE IS LOW CARB, GLUTEN-FREE AND WHOLE30 APPROVED.
- Chicken breast or thighs - Coconut aminos - Egg (whisked) - Salt to taste * - Almond flour - Arrowroot flour - Orange juice (no pulp) - Rice vinegar - Sesame oil - Red pepper flakes - Filtered water - Arrowroot starch *** - Cloves of garlic minced - Fresh ginger sliced - Avocado oil - Zest of 1/2 an orange - Scallions
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.
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, Dip chicken cubes in the breading then add in the hot oil.
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.