February 7, 2021 Dinner1 Comment

Gluten Free Orange Chicken

This recipe is a healthy take on the classic Chinese Orange Chicken. Have food allergies that have stopped you from enjoying this favorite chicken dish? This recipe may be for you. 

Gluten free, lectin free, soy free, sugar free, corn starch free and more. I suggest that this recipe be made with organic ingredients.

The quality of the ingredients will determine the flavor so read the labels and choose the best you have access to. Enjoy making this Asian recipe at home (and leftovers are even better). 

This dinner recipe is great for those following a Gluten Free, Lectin Free, Soy Free, Paleo and Keto lifestyle. 

HEALTHY ORANGE CHICKEN RECIPE

My version of healthy orange chicken was created for one of my meal prep clients. It supports my clients dietary and food allergy preferences (and mine as well). They avoid wheat, soy, corn, and refined sugars.

If you avoid these foods or follow these eating habits, then this recipe may be for you.  

• Gluten Free
• Grain Free
• Paleo / Keto
• Soy Free
• Sugar Free
• Lectin Free
• Corn & Cornstarch Free
• Free of GMO’s, Refined Sugar & Processed Foods

CLEAN EATING RECIPE

What makes this orange chicken recipe healthy and different from traditional versions? Here are a few notes on how this dish is usually prepared at restaurants and in other recipes that makes this version different.

• The chicken is not deep fried.
• The chicken is not cooked in GMO corn or vegetable oil. 
• The chicken is not breaded with corn starch and white flour. 
• Orange sauce is not made with refined GMO white sugar. 
• Orange sauce does not contain corn starch. 
• Orange sauce does not contain soy. 

SUGAR FREE ORANGE CHICKEN SAUCE 

What makes this sauce different from others is that it does not use white sugar, soy sauce or cornstarch. 

Instead, I use raw, local honey and reduce the sauce on the stove for 15-20 minutes to make it thick. 

Feel free to substitute honey for 2 tablespoons to ¼ cup of maple crystals, coconut sugar or organic raw cane sugar. Portion the sugar depending on how sweet you want it. 

I prefer just 2 tablespoons of a sweetener while my clients like ¼ cup for the sauce. 

CHEF TIPS

Get your butcher shop to small dice the chicken for you. This will save you time and make clean up in the kitchen easier. 

Make the sauce first before preparing the chicken. Get the sauce started, then it can reduce while you cook up the chicken. 

I use fresh squeezed orange juice. Not concentrate or pasteurized. For best results, juice your oranges a day in advance or purchase the fresh squeezed orange juice at your health food store. When the fresh orange juice is a day or two old, it will thicken faster. 

Check the ingredients of the rice vinegar and choose one without sugar and added ingredients. 

You can substitute coconut aminos for organic soy sauce or tamari if you prefer. 

Don’t have a mixing bowl? Use a plastic bag to toss the chicken pieces with egg and flour. This makes for easy clean up too. 

IF YOU LIKE THIS RECIPE, TRY THESE OTHER CHICKEN DISHES

• Baked Chicken Thighs With Herbs De Provence
• Curry Chicken Pasta Salad
• Traditional Xacuti Red Chicken Curry
• Shredded Fennel Salad with Zesty Adobo Chicken
• Herbs De Provence Whole Roasted Chicken

Gluten Free Orange Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Chef Whitney Aronoff
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–5 servings 1x
• Category: Dinner
• Method: Stove Top
• Cuisine: Asian
• Diet: Gluten Free

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Description

This recipe is a gluten free take on the classic Chinese Orange Chicken recipe.

The ingredients I recommend in this dish support those following a gluten free, lectin free, soy free, paleo and keto lifestyle. 

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Ingredients

Scale 1x2x3x

FOR THE ORANGE SAUCE

• 2 c Fresh orange juice 
• ½ c Local honey
• ¼ c Rice vinegar
• ¼ c Coconut aminos 
• ½ tsp Grated ginger
• ½ tsp Minced garlic
• ¼ tsp Red chili flakes (optional)

FOR THE CHICKEN

• 2 lbs. Chicken, small diced (breast, thigh or mix of both)
• 1 Egg, whisked
• 3 Tbsp Cassava flour
• Avocado Oil or Coconut Oil for frying

FOR SERVING

• White rice, brown rice or cauliflower rice
• Steamed broccoli florets
• Green onions

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Instructions

TO MAKE THE ORANGE SAUCE

1. In a medium pot, add orange juice, vinegar, coconut aminos, ginger, garlic, and red chili flakes. Bring to a boil, then down to a medium simmer. Let reduce for 5 minutes. 
2. Add honey to sauce. Let sauce simmer for another 15 minutes. Sauce will thicken when it cools.

 

TO MAKE THE CHICKEN

1. In a mixing bowl, add chicken and whisked egg. Combine well. Add cassava flour and mix till all chicken pieces are coated. 
2. In a cast iron skillet, heat 1/4 cup of oil on medium high heat. Add a third of the chicken and sear, browning evenly. Once cooked through (about 3 minutes), remove from oil and place on a paper towel lined plate to drain. Repeat with remaining chicken, adding oil to pan as needed.
3. Toss all cooked chicken with a third of the sauce. Garnish with green onion. Use remaining sauce drizzled over rice, broccoli or as a dipping sauce for chicken. 

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Notes

Get your butcher shop to small dice the chicken for you. Ask for small diced chicken, smaller then stew meat. This will save you time and make clean up in the kitchen easier. 

Make the sauce first before preparing the chicken. Get the sauce started, then it can reduce while you cook up the chicken. 

I use fresh squeezed orange juice. Not concentrate or pasteurized. For best results, juice your oranges a day in advance or purchase the fresh squeezed orange juice at your health food store. When the fresh orange juice is a day or two old, it will thicken faster. 

Check the ingredients of the rice vinegar and choose one without sugar and added ingredients. 

You can substitute coconut aminos for organic soy sauce or tamari if you prefer. 

Don’t have a mixing bowl? Use a plastic bag to toss the chicken pieces with egg and flour. This makes for easy clean up too. 

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