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  • Kristin Gauthier

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!

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