02.27.17

Whole30 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!

Whole30 Chinese Orange Chicken
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1.5 lbs. boneless, skinless chicken breasts
  2. 1 tsp. Sesame oil
  3. 4 tbsp. avocado or olive oil
  4. 2 tbsp. Arrowroot flour
  5. 2 cloves garlic, thinly sliced
  6. 1/2 cup chicken broth
  7. 1 inch chunk ginger, peeled and grated
  8. 1 tbsp. orange zest
  9. 1/3 cup orange juice, freshly squeezed
  10. 2 tbsp. rice vinegar
  11. 1/4 cup coconut aminos
  12. 1 tsp. fish sauce
  13. 1 scallion, sliced (green part only)
  14. 1 tbsp. Toasted sesame seeds, or to taste
  15. crushed red pepper flakes, to taste
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 against the grain into thin strips. 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.
The Defined Dish http://www.thedefineddish.com/

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