This easy-to-make Paleo Orange Chicken is simple, flavorful and perfect for a weeknight dinner. It’ll be loved by both kids and adults alike and it just so happens to be gluten-free, dairy-free and paleo!
Healthy Orange Chicken Recipe
It’s almost hard to believe that this healthy and flavorful orange chicken recipe only takes about 20 minutes to get on the table, but it’s true! The paleo orange chicken has simple ingredients and simple instructions and your whole family will love it! Serve it with your favorite side, but we suggest cauliflower rice and if you’re feeling like you need some extra veggies in your life some green beans or broccoli would fit right in here.
We love this orange chicken because it’s one of those magical recipes that is so easily made paleo and with other dietary restrictions in mind by simply using real whole ingredients. Fresh orange juice as the main player in this dish, giving it a bright, bold flavor. The chicken is coated in arrowroot starch which helps make it crispy after it’s quickly pan seared and it also helps thicken the sauce to keep it gluten-free.
Here is what’s in it:
- chicken breast (or thighs)
- arrowroot starch
- Salt and pepper
- fresh orange juice
- orange zest
- rice wine vinegar (or apple cider vinegar)
- fish sauce
- sesame oil
- Pinch red pepper flakes
What can you serve with this Paleo Orange Chicken?
We served ours with cauliflower rice, but it would also go well with:
- white rice
- brown rice
- steamed broccoli
- cooked green beans
- steamed cauliflower
- roasted spaghetti squash
If you like this quick weeknight chicken dinner, check out these others:
- Cut chicken into 1″ pieces and place inside of a large bowl with arrowroot and a big pinch of salt and pepper. Toss to coat the chicken fully.
- Heat oil in a large, heavy skillet. Once hot, brown chicken on both sides, in batches if necessary, for 3-4 minutes per side.
- Remove chicken and set aside. To the pan add the remainder of the ingredients (except sesame seeds and cauliflower rice). Increase heat and bring the mixture to a boil, scraping up any browned bits on the bottom of the skillet. Once the sauce has boiled and thickened up, add back the chicken and cook through until hot, about 1 more minute.
- Serve chicken immediately with sauce from the skillet over cauliflower rice.
- You can also use boneless, skinless chicken thighs here!
- If you don’t have rice wine vinegar on hand, you can substitute apple cider vinegar.
- For Whole30 you can omit the honey!
Loading nutrition data…