Your favorite takeout has been cleaned up. Try this Whole30 Chinese Orange Chicken. It’s gluten-free and packed with so much flavor. Have dinner ready in under 30 minutes.
I’m a sucker for good comfort food and growing up, our splurge weekend meal was some good ole Chinese Food Takeout. Nothing makes me happier than indulging in some good fried food.
This Whole30 Chinese Orange Chicken is not only cleaner for you, it’s so easy to whip up and will have dinner ready in 30 minutes or less. Now you can enjoy a healthier takeout favorite without feeling overstuffed and tired.
I used arrowroot flour to thicken up the sauce and create the look of the chicken being fried. Broccoli is just a simple and delicious veggie that pairs well with the chicken but if you prefer snap peas or green beans, you can so those as well. You can buy arrowroot flour here at Thrive Market.
The sauce is so sweet with the use of the oranges and a little lemon. Coconut aminos is great whole30 approved sauce but if you’re not whole30, you can use tamari or regular soy sauce. I used 2 oranges to get 1/2 cup of the juice but I’d recommend getting three oranges just in case your two are not as juicy.
This is such a great take on a good takeout favorite. Serve it with cauliflower rice for extra veggies or over regular rice. As always, I hope you enjoy this dish as much as my family and I did.
Related Blog Post: Zucchini Enchilada Con Carne, Gluten-Free Vegetable Low Mein
XO,
Natalie
Whole30 Chinese Orange Chicken
Whole30 Chinese Orange Chicken
Ingredients
- 1 1/2 lbs chicken breasts cubed into bite-size pieces
- 2 small heads of broccoli
- 2 celery stalks sliced
- 1/2 yellow onion sliced thin
- salt and pepper to taste
- 2 tbsp arrowroot flour
- 1/4 cup plus 3 tbsp avocado oil
- sliced green onions
- orange zest to top with once finished
- Sauce
- 2 oranges juiced (about 1/2 cup), 1 orange zested
- 1/3 cup coconut aminos
- 1/2 lemon juiced
- 1/2 tsp grated ginger
- 1 tbsp sesame oil
- 2 tsp arrowroot flour
Instructions
- In a large bowl, add the chicken, 2 tbsp of arrowroot flour, 2 tbsp of avocado oil, salt and pepper, and toss.
- In a small bowl, add the sauce ingredients and whisk. Set aside.
- Heat a non-stick skillet to medium heat and add 1/4 cup avocado oil. Once hot, add the chicken in batches and cook for about 4 minutes per side. Set aside on a plate once finished cooking all the chicken.
- Add another tablespoon of avocado oil and add in all the onions and veggies. Cook for about 4 minutes.
- Add the chicken back in and pour in the sauce. Cook for another 5 minutes until everything is nicely coated and thick.
- Serve on top cauliflower rice or regular rice and top with scallions and extra orange zest.
- Enjoy.