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Healthy Orange Chicken Recipe - Gluten Free, Soy Free, Refined Sugar Free

Gluten Free Orange Chicken

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  • 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


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. 




  • 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)


  • 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


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



  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.



  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. 


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.