Better than Takeout Orange Chicken {Soy Free}

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.

5 stars (3 reviews)

Better than Takeout 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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Chinese

Diet: Gluten Free

Keyword: chinese food, gluten free recipe, orange chicken

Servings:

Calories: 227kcal

Author: Shuang Shuang Liang

Equipment

Always Pan

Ingredients

Chicken Marinade

1.5 lbs chicken breast or thighs
3 tbsp coconut aminos
1 tsp Salt or to taste *
2 tbsp shaoxing wine optional

Breading

3/4 cup tapioca starch

Orange Sauce

1/3 cup orange juice no pulp
1/4 cup coconut aminos
2 tsp sesame oil
2 tbsp rice vinegar
3 tbsp filtered water
2-3 tbsp honey optional
2 tsp arrowroot starch
2 stalks green onion chopped, green and white part seperated
2 cloves of garlic minced
1 inch of fresh ginger sliced

Garnish

Zest of 1/2 an orange
green part of chopped scallions

Instructions

Cut the chicken into cubes **. In a big Ziploc bag or medium bowl, marinate the chicken with coconut amino, shaoxing wine 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, and water. Set aside.
Once the chicken is done marinating, remove from the marinade, disregard any liquid that is left.
In a big ziploc bag, add the starch, add the chicken in. Shake vigorously until all the chicken is evenly coated in the starch.
In a frying pan, heat up a thin to medium layer of neutral oil (like avocado oil). Once the oil is shimmering (about 1 minute), gently place the breaded chicken 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, white part of the green onion and ginger for about 45 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.
Sprinkle with orange zest, green part of the chopped green onion, and/or sesame seeds.

Notes

*Coconut amino itself is salty, so take that into consideration when you salt the chicken.
** The smaller you cut the chicken, the faster they cook.
*** 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.

Nutrition