Chinese Orange Chicken
A delicious whole30 and paleo approved take on the chinese take-out classic!
Servings Prep Time
4People 15 Minutes
Cook Time
15Minutes
Servings Prep Time
4People 15 Minutes
Cook Time
15Minutes
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.