If you love Chinese takeout you will love this Orange Chicken recipe!

I have had this Orange Chicken recipe on repeat at least monthly since I first tried it and it is a family WINNER! My son requests it all the time. I serve it over white rice and add in quick stir fry veggies or broccoli.

2lbs boneless skinless chicken breasts or tenderloins

⅓ cup tapioca flour (starch)

½ tsp salt

½ tsp black pepper

¼ cup olive oil or avocado oil for cooking (approximately)

½ cup orange juice

¼ cup coconut aminos ( can use soy sauce if you do not need GF)

¼ cup water

¼ cup apple cider vinegar or white vinegar

1 tablespoon tapioca flour ( can use all-purpose flour if you do not need GF)

¼ cup coconut sugar or brown sugar

1 tsp minced garlic

Dash of red hot pepper flakes (more if you like it HOT!)

• Heat a heavy bottomed skillet over medium heat.

• Cut chicken into bite-sized pieces

• Place the tapioca flour in a bowl and add salt and pepper, mix and then add the chicken pieces, toss everything together to coat.

• Add just enough oil to coat the bottom of the pan

• Add chicken to pan and cook, stirring occasionally until all the chicken is cooked through and golden brown.

• Meanwhile whisk together all the remaining ingredients in a small bowl.

• Once the chicken is golden brown and cooked through, remove from the skillet and place on a plate.

• Pour the contents of the small bowl into the hot skillet and simmer and stir until thickened.

• Remove skillet from heat, add chicken back into skillet and toss to coat in the sauce

• Serve over rice, cauliflower rice or stir fry veggies or a combination of it all! ( My personal fave!)

If you try this recipe I would love to hear all about it!