Whole 30 Orange Chicken
This stove-top orange chicken dish has all the tangy, sweet flavor of that takeout meal you've been craving!
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!