Print
healthy orange chicken over rice with green onion

Healthy Orange Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Oven/Stovetop
  • Cuisine: Chinese-Inspired
  • Diet: Gluten Free
Print Recipe
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Oven/Stovetop
  • Cuisine: Chinese-Inspired
  • Diet: Gluten Free

Ingredients

  • 1 large egg
  • 1 tablespoon coconut aminos
  • 1 teaspoon sesame oil
  • 1 1/2 tablespoons avocado oil
  • 2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
  • 1/2 cup tapioca starch
  • 1/2 cup cassava flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • avocado oil spray
  • scallion, for serving
  • rice, for serving

For the Orange Sauce:

  • 1 cup orange juice
  • 1 1/2 teaspoons arrowroot starch
  • 1 1/2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 1/2 tablespoon coconut aminos
  • 1 tablespoon honey
  • 1 clove garlic, pressed or finely minced
  • 1 – 1 inch piece of ginger, grated
  • 1 teaspoon crushed red pepper flakes
  • 1/2 tablespoon orange zest

Method

  1. Preheat oven to 400 degrees. Line a large sheet pan with parchment paper and brush the parchment with 1 tablespoon of avocado oil.
  2. Add the egg, coconut aminos, and sesame oil, to a mixing bowl. Whisk until well combined and then add the chicken to the bowl. Stir until the chicken is well coated in the egg mixture.
  3. To another mixing bowl add the tapioca starch, cassava flour, salt, black pepper, garlic powder, and onion powder. Whisk together until well combined.
  4. Use your fingers to dredge the chicken, a few pieces at a time, in the cassava and tapioca mixture until well coated. Shake off any excess and then transfer the chicken pieces to the parchment lined and oiled sheet pan. Give the tops of the chicken pieces a liberal spray of avocado oil spray.
  5. Bake the chicken at 400 degrees for 25-30 minutes, flipping halfway through, until it is deep golden brown and crispy.
  6. While the chicken is cooking make the sauce. Add the orange juice, arrowroot starch, rice vinegar, sesame oil, coconut aminos, honey, garlic, ginger, and red pepper flakes to a small sauce pot. Whisk together until everything is well combined. Bring the sauce to a boil and then reduce the heat to a simmer. Let the sauce simmer for 2-4 minutes, or until it has thickened and coats the back of a spoon. Remove from the heat and stir in orange zest.
  7. Add the cooked chicken to a large mixing bowl and then add the sauce. Toss gently until well coated.
  8. Serve over rice and garnish with sliced scallion and sesame seeds.

Find it online: https://allthehealthythings.com/healthy-orange-chicken/