Easy One Pot Whole30 Orange Chicken
This crispy, stove-top orange chicken has all the tangy, sweet, citrusy flavor of that takeout meal you’ve been craving!
This orange chicken is Whole30, gluten free, and dairy free! It’s also a one-pot, stovetop recipe that only takes 20 minutes to make, so it’s perfect for a weeknight dinner! Or, make this for your Friday night date. Your guest will surely be impressed!
I love that this flavorful orange chicken is so reminiscent of my favorite takeout meal, but it’s lower in calories, sodium and sugar than the restaurant-style dish! It’s crispy, juicy, zesty, and doesn’t leave you feeling bloated or tired afterwards. It’s truly the best of both worlds!
Ingredients in Whole30 Orange Chicken
- Chicken Breast: I haven’t tried any other type of protein here, but coating some shrimp or steamed veggies in the orange sauce would also be delicious!
- Arrowroot Flour: Arrowroot flour is a grain-free starch for those Whole30-ers. Feel free to use cornstarch in its place. The starch helps the chicken crisp and the sauce thicken.
- Kosher Salt: The best salt to cook with!
- Black Pepper: Adds a touch of heat.
- Orange Juice: I like using fresh-squeezed orange juice, but store-bought works great too.
- Orange Zest: This adds a punch of fresh orange flavor.
- Coconut Aminos: Coconut aminos are a gluten and soy-free soy sauce substitute (so it’s a Whole30 approved ingredient). You can use soy sauce or liquid aminos in its place if you are not sticking to Whole30 rules.
- Apple Cider Vinegar: The ACV is key for adding that tangy flavor!
- Ground Ginger: Ginger balances out the orange and adds a depth of flavor.
- Toasted Sesame Oil: Toasted sesame oil adds to that familiar takeout-style flavor, but if you don’t have any, olive oil will do!
- Minced Garlic: Because everything is better with garlic.
- Crushed Red Pepper: This ingredient is optional, but I love how the gentle heat balances out the sweet orange notes!
How to Make Orange Chicken:
- First, make the sauce.
- In a small bowl, mix all sauce ingredients together. Set aside.
- Next, prepare the chicken.
- Make sure your chicken is thawed. Then, cube it into equal, bite-size pieces, about 1″ in size.
- Heat up your pan.
- Add sesame oil, garlic, and red pepper flakes to a large skillet over medium heat. Heat until fragrant, about 30 seconds to 1 minute.
- Cook the chicken.
- Add the chicken to the hot pan and cook until crispy on all sides, about 7 to 8 minutes.
- Add the sauce.
- Give your sauce one more stir, then add it to the pan with the cooked chicken. Toss the chicken around to coat it in the sauce and cook until the sauce thickens. This should take about 2 minutes.
- Enjoy!
- Serve your chicken with steamed veggies, cauliflower rice, or on its own! Top with sesame seeds or green onions for some extra flavor.
I love simple dishes like this that pack a ton of flavor. This dish is sweet, tangy, and has a slight heat – all the familiar flavors of takeout from your favorite restaurant! I love how the sticky sauce coats that crispy chicken, and the orange zest adds a punch of fresh flavor. Each bite is better than the last! I hope you enjoy!
Whole 30 Orange Chicken
Ingredients
For the Chicken:
- 2 chicken breasts, cubed
- 2 tbsp arrowroot flour
- ½ tsp kosher salt
- cracked black pepper, to taste
For the Sauce:
- ¼ cup orange juice, fresh squeezed or store bought
- 1 tbsp orange zest
- 2 tbsp coconut amino
- 3 tbsp apple cider vinegar
- 1 tsp arrowroot flour
- ¼ tsp ground ginger
In the Pan:
- 1 tbsp toasted sesame oil
- 1 tbsp minced garlic
- ⅛ tsp crushed red pepper flakes, optional
Instructions
- In a small bowl, add all sauce ingredients and whisk together. Set aside.
- In medium bowl, add cubed chicken and arrowroot flour, salt and pepper. Set aside.
- In a large skillet over medium heat, add sesame oil. Toast the garlic and red pepper flakes until fragrant, about 30 seconds to 1 minute. Add chicken to the skillet and cook, stirring occasionally, until crispy on all sides, about 7 to 8 minutes.
- Stir the sauce one more time, then add to the skillet with the chicken. Stir until sauce is thickened, about 2 minutes. Serve immediately!
Notes
- If you’re not doing Whole30, you can sub the arrowroot flour for cornstarch.
- Leftovers keep well in the fridge for up to 4 or 5 days.
- Dish pairs well with white rice, cauliflower rice, or on its own.
- Serve topped with sesame seeds and green onions!