Paleo Orange Chicken

30-Minute Paleo Orange Chicken - an easy gluten-free soy-free Chinese Orange Chicken recipe that comes together quickly. Sweet, sour, zesty, umami and delicious

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4.50 from 8 votes

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

Prep Time10

Cook Time20

Total Time30

Course: Main Dishes

Cuisine: Chinese

Servings: servings

Calories: 363kcal

Author: Julia

Ingredients

For the Orange Sauce:

1 cup orange juice
2 tsp orange zest
1/4 cup coconut aminos or liquid aminos or soy sauce*
1 Tbsp rice vinegar or cider vinegar
1 Tbsp sesame oil
2 tsp fresh ginger peeled and grated
3 cloves garlic minced**
2 tsp sriracha optional

For the Chicken:

1 to ½ lbs boneless chicken thighs or breasts chopped into bite-sized pieces.
1 egg
½ cup tapioca flour or gluten-free all-purpose flour
2 Tbsp avocado oil or coconut oil for cooking

For serving:

1 Tbsp sesame seeds
1 bunch green onion chopped

Instructions

Add the ingredients for the sauce to a small blender and blend until completely combined (I use my Magic Bullet). If you don’t have a small blender, you can simply stir everything well in a bowl - just be sure to mince the garlic and grate the ginger. Set the sauce aside until ready to use.
Whisk the egg until well-beaten in a mixing bowl. Chop the chicken and transfer it to the bowl with the egg. Stir well until the chicken is well-coated in egg. Add the flour and stir everything around until the chicken is coated in flour as well.
Heat the avocado oil in a large (12-inch) skillet over medium-high heat. Once the skillet is hot, add the chicken and spread it into an even layer. The chicken pieces will want to stick together - don’t worry about it, they’ll come apart as you continue cooking.
Allow the chicken to brown, stirring every couple of minutes, until the pieces have a nice golden-brown crust to them (you don’t need to cook the chicken through just yet).
Pour in the sauce and stir well. Bring the mixture to a full boil, then cover the skillet and reduce the heat to medium. Allow the chicken to cook, stirring occasionally, until chicken is cooked through and the sauce is thick and sticky, about 5 to 8 minutes.
Serve orange chicken with choice of steamed or fried rice and enjoy!

Notes

*If using coconut aminos, add ¼ teaspoon of sea salt to the sauce then add more to taste once you’re finished cooking the chicken. If you are using liquid aminos or soy sauce, hold off on adding salt until you’re done cooking, as both contain a decent amount already.

In addition, if using liquid aminos or soy sauce, add 1 to 2 tablespoons of pure maple syrup to the sauce for sweetness. Coconut aminos is already naturally sweet so no added sweetener is necessary.

**Omit the garlic for Low-FODMAP.

Nutrition