30-Minute Paleo Orange Chicken

Paleo Orange Chicken made in just 30 minutes and one pot! This easy healthy orange chicken recipe requires only a few basic ingredients, and tastes amazing.

In my 30-Minute Paleo Broccoli Beef  recipe I posted yesterday, I confessed my torrid love affair with Chinese takeout during grad school.

Let’s face it – Orange Chicken will always own a very special corner of my soul; BUT, it ends up being a gut bomb when I order it from restaurants. Can you relate?

And so…

I developed a non-gut obliterating version of Paleo Orange Chicken, which is not only suuuuper easy to prepare, but it tastes so refreshing, leaves you with zero repercussions, and requires 30 minutes tops. It is gluten-free, soy-free, refined sugar-free and DELICIOUS!

That crispy yet tender chicken swaddled in a zesty, tangy sweet sauce is just such a lovely little gift for our taste buds and a beautiful celebration of life, am I right?

Let’s make the crap out of it!

I prefer making this recipe on the stove top using my Dutch oven, but you can absolutely break out your pressure cooker for this one as well. I have included instructions for both methods below!

Stove Top Instructions:

Pour the tapioca flour into a large mixing bowl, then add the chopped chicken. Toss the chicken in tapioca flour using your hands.

Add the avocado oil and sesame seed oil to a dutch oven or thick-bottomed pot or skillet over medium-high heat.

Add the chicken, trying to keep it in an even layer. Brown 2 to 3 minutes, until chicken is golden-brown. Stir well (I use a metal spatula for this) and continue browning anther 2 to 3 minutes.

Continue cooking and stirring the chicken until it is nearly cooked through, about another 1 to 2 minutes.

While the chicken is browning, combine the ingredients for the sauce in a bowl or measuring cup and stir together.

Pour the sauce into the dutch oven with the chicken and stir well, scraping the bottom to get any chicken bits off. Bring to a full boil.

Cover, reduce heat to low and cook 10 minutes, or until chicken is cooked through.

Remove cover and continue cooking at a gentle boil until sauce has thickened to desired texture.

Instant Pot Instructions:

Pour the tapioca flour into a large mixing bowl, then add the chopped chicken. Toss the chicken in tapioca flour using your hands.

Plug in your Instant Pot and press the Saute button. Add the avocado oil and sesame seed oil and allow it to heat up for one minute. 

Add the chicken, trying to keep it in an even layer. Brown 2 to 3 minutes, until chicken is golden-brown. Stir well and continue browning anther 2 to 3 minutes.

Continue cooking and stirring the chicken until it is nearly cooked through, about another 1 to 2 minutes.

While the chicken is browning, combine the ingredients for the sauce in a bowl or measuring cup and stir together.

Pour the sauce into the Instant Pot and stir well, scraping the bottom to get any chicken bits off. 

Secure the lid on the Instant Pot and press the Manual button. Pressure cook on high for 5 minutes. Allow the chicken to sit with the lid still secured for 10 minutes as the pressure cooker goes into its keep warm/natural release mode. Manually release any remaining pressure.

Serve with choice of steamed rice, vegetable rice, or roasted vegetables.

 

Serving Suggestions:

I absolutely love this chicken with Coconut Rice, but you can also go with Cauliflower Rice if you are grain-free. Or you can be super rebellious and enjoy the orange chicken with roasted vegetables.

Recipe Adaptations:

  • If you don’t follow a Low-FODMAP diet, add 2 to 3 cloves of garlic (minced) to the sauce.
  • Use liquid aminos or soy sauce instead of coconut aminos
  • If you aren’t doing a Whole30, add 1 to 2 tablespoons of pure maple syrup to the sauce if you prefer your Orange Chicken sauce to be super sweet (I think it’s sweet enough as it is).

Paleo Orange Chicken for all your orange chicken needs!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Paleo Orange Chicken

Course: Main Course
Cuisine: Chinese
Keyword: gluten free, paleo, soy free
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Author: Julia

Grain-free, soy-free paleo orange chicken made with just a few basic ingredients in 30 minutes.

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Ingredients

For the Chicken:

For the Sauce:

Instructions

  1. Pour the tapioca flour into a large mixing bowl, then add the chopped chicken. Toss the chicken in tapioca flour using your hands.

  2. Add the avocado oil and sesame seed oil to a dutch oven or thick-bottomed pot or skillet over medium-high heat.

  3. Add the chicken, trying to keep it in an even layer. Brown 2 to 3 minutes, until chicken is golden-brown. Stir well (I use a metal spatula for this) and continue browning anther 2 to 3 minutes. Continue cooking and stirring the chicken until it is nearly cooked through, about another 1 to 2 minutes.

  4. While the chicken is browning, combine the ingredients for the sauce in a bowl or measuring cup and stir together.

  5. Pour the sauce into the dutch oven with the chicken and stir well, scraping the bottom to get any chicken bits off. Bring to a full boil.

  6. Cover, reduce heat to low and cook 10 minutes, or until chicken is cooked through. Remove cover and continue cooking at a gentle boil until sauce has thickened to desired texture.

  7. Serve with choice of steamed rice or cauliflower rice.

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