Whole30 Orange Chicken

Third time was a charm with this recipe idea! My goal was to beat the flavor, and of course the healthiness, of Panda Express Orange Chicken! First try was too sweet (sweetened with dates), second time didn’t have enough orange flavor, third time - got it.

This was a two step project, which works well if you like to get an early start on your mealtime. You can make the sauce in the morning, set it aside in the refrigerator, and then in the evening prepare the chicken and add the sauce. It was served over cauliflower rice and steamed broccoli, two simple additions to create a tasty, balanced, and healthy meal!

INGREDIENTS -

For the sauce -
3/4 cup fresh squeezed orange juice
1 tsp orange zest, about 1/2 an orange
1 Tbsp coconut aminos
1 tsp rice vinegar
pinch of red pepper flakes
salt and pepper, to taste
1/2 Tbsp avocado oil
1/2 Tbsp fresh ginger, grated
1 tsp garlic, minced
1 tsp tapioca starch

For the chicken -
2 Tbsp avocado oil
3 Tbsp tapioca, cassava or arrowroot flour
salt and pepper
3-4 chicken breasts, diced into one inch cubes
3-4 orange segments, cut into chunks
Toasted sesame seeds for topping, optional
Green onion for topping, optional
Cauliflower rice and/or broccoli to serve the chicken over

In a small bowl whisk together the orange juice, orange zest, coconut aminos, rice vinegar, red pepper flakes and a little salt and pepper. In a small cup, add the teaspoon of tapioca starch to a tablespoon of water and whisk together, set aside. In a medium frying pan heat the 1/2 tablespoon of avocado oil to medium high. Add the ginger and garlic and cook for about one minute. Add in the orange juice mixture, stirring with the garlic ginger mix to combine. Bring this mixture to a boil, whisk in the tapioca mixture and stir in well. Boil the sauce for a couple of minutes, then turn the heat down and cook for another 3-4 minutes, simmering until the sauce has thickened. Cover and place this mixture aside, store in the refrigerator if you are starting early in the day.

For the chicken, place the tapioca starch, salt, and pepper into a bowl or ziploc bag. Add in the chicken pieces, stirring or shaking to coat with the mixture. Again, if you are starting early in the day, this can be prepared and then set aside in the refrigerator until mealtime.

In a large frying pan heat the avocado oil to medium high heat. Add the chicken and stir fry for about 5-7 minutes, until the pieces are cooked through and are golden brown. Depending on the size of your pan you may need to do this in two batches. When the chicken is cooked, reduce the heat, add the orange sauce, and stir to combine. Add the orange segments and warm through.