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!