02.27.17

Whole30 + Paleo Chinese Orange Chicken

Holy $#@%! I am in Whole30 heaven! This take on the Chinese take-out favorite, Orange Chicken, is fantastic and you wouldn’t even know its Whole30. I love that this is one the whole family can enjoy, my kiddos loved it and so did I (obviously). 

Currently, I am obsessing a bit over giving classic Chinese take-out a Whole30 makeover (I recently posted this Mongolian Beef that is to die for). If you have any other Chinese food cravings, give me a shout in the comments below! I’d love to try and make a Whole30 friendly version for you!


Print Recipe
Chinese Orange Chicken
A delicious whole30 and paleo approved take on the chinese take-out classic!
Course Main Dish
Cuisine Chinese
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Chinese
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. In a bowl, whisk together the orange juice, rice vinegar, coconut aminos, fish sauce, and ginger. Set aside.
  2. Cut the chicken breasts into 1 inch cubes. Season with salt and pepper all over and toss to coat evenly. Now add arrowroot flour and toss to coat evenly.
  3. Heat avocado oil and sesame oil over medium-high heat in a large non-stick skillet.
  4. Add chicken to the hot skillet and spread so that it is in a single layer if possible. Sear on all sides until golden brown, about 7 minutes.
  5. Add sliced garlic and saute for about 30 seconds with the chicken, being careful not to burn.
  6. Add chicken broth and using a sturdy spoon, scrape up as much brown bits as possible.
  7. Pour in the sauce, toss to coat. Bring to a boil, then lower heat to a simmer. Cook, stirring often, until sauce is thick and reduced by nearly half, about 5 minutes.
  8. Add in the ¾ of the orange zest (reserve the rest for garnish).
  9. Serve and garnish with sliced scallions, crushed red pepper flakes, toasted sesame seeds and little orange zest.
Recipe Notes

I served mine over cauli-rice and with roasted broccoli.

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11 Comments

  • Reply
    Heather
    April 18, 2017 at 8:17 pm

    Couldn’t find compliant fish sauce…so I’m making it without! Im sure it will still taste yummy 🙂 I enjoyed your recipes on Insta stories. Thank you for sharing!

    • Reply
      Alex
      April 19, 2017 at 3:17 pm

      It should still be fine without fish sauce. Next time, if you don’t have fish sauce add a little squeeze of lime or lemon juice to add the tangy zing to it!

  • Reply
    NP
    April 19, 2017 at 3:42 am

    Do you think arrowroot flour can be substituted with tapioca flour?

    • Reply
      Alex
      April 19, 2017 at 3:14 pm

      Yes, preferably arrowroot, but tapioca will be okay.

  • Reply
    Diane
    April 19, 2017 at 8:03 pm

    Oh my gosh. I made this last night and I wish I doubled the recipe. It was SO GOOD!

    • Reply
      Alex
      April 20, 2017 at 2:16 pm

      Fantastic!! So glad it was a hit!! 🙂

  • Reply
    Abbey
    April 26, 2017 at 8:28 pm

    How is this as leftovers? Do you have specific suggestions for storing/reheating/how many days it’ll be good for?

    • Reply
      Alex
      April 27, 2017 at 12:55 am

      It’s great for leftovers and very simple to reheat. If you’re mealprepping, just store individual containers of broccoli, cauli-rice with the orange chicken, pop it in the microwave and reheat! 🙂

  • Reply
    Sara
    May 8, 2017 at 2:37 pm

    Made this last night…it was delicious!!!

  • Reply
    Em
    July 18, 2017 at 12:10 am

    This was so great! Thank you! I was licking the sauce off of my plate. Have been following you since your Whole 30 Instagram takeover and love your style and your recipes. Love watching your insta stories!

    • Reply
      Alex
      July 18, 2017 at 11:51 am

      Thank you so much, Em!!! I am so glad you enjoy my page and this recipe!! 🙂

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