This Whole30 orange chicken is your favorite takeout made healthy. It has the crispy chicken covered in that sweet, sticky glaze that we all love. My whole family loves when this is on our menu!
The first step in this recipe is the crispy chicken. To keep this healthy and Whole 30 compliant, I use arrowroot starch and almond flour to coat the chicken. The arrowroot starch is also used to help thicken the sauce. It is one of my favorite pantry staples.
The sauce is super simple to make and it is packed with so much flavor. I use orange juice (fresh when in season) and orange zest to really step up that orange flavor. It also calls for coconut aminos, which is a soy sauce alternative that I love. I use it in almost all of my Asian inspired dishes.
I love to serve the orange chicken over cauliflower rice and with a crispy vegetable. My favorites to use are sugar snap peas or snow peas. I don’t cook them at all because I really enjoy the fresh and crisp bite with the cooked chicken. Feel free to use whatever veggies you have on hand.
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Whole30 Orange Chicken
- 2 Tbls Ghee
- 2 Tbls Almond Flour
- 1/4 cup Arrowroot Starch or Tapioca Starch
- 2 tsp Salt
- 1 tsp Pepper
- 2 lbs Chicken Thighs cubed
- 5 Pitted Medjool Dates
- 1 cup Orange Juice fresh or 100% juice
- 1/2 cup Chicken Broth
- 1/4 cup Rice Wine Vinegar
- 1 Tbls Fresh Ginger grated
- 2 cloves Garlic grated
- 2 Tbls Orange Zest
- 1 tsp Chili Pepper Flakes
- 1 Tbls Coconut Aminos
- 2 Tbls Avocado Oil
- 1 bag Riced Cauliflower
- 2 cups Sugar Snap Peas or Snow Peas
- 1 Tbls Sesame Seeds
- 2 Tbls Green Onions chopped
- Preheat oven to 375'
- In a large bowl add arrowroot starch, almond flour, salt and pepper. Then toss the cubed chicken in the mixture, making sure all pieces are coated evenly
- Melt ghee and 1 Tbls of oil in large skillet over medium heat. Use tongs to gently shake the excess mixture off of the chicken and place in the hot oil. Brown the chicken in batches and place on a baking sheet
- Once all the chicken is browned and on the baking sheet, put it in the oven to finish cooking (about 10 minutes)
- Boil 2 cups of water, remove from heat and place the dates in the water. Let steep for 5 minutes. Put the dates in the blender or food processor with 1/2 cup of the date water and blend into a puree
- Add the orange juice, broth, vinegar, ginger, garlic, orange zest, red pepper flakes, date puree and coconut aminos to a small saucepan
- Bring sauce to a bowl and then reduce to a simmer. In a small cup mix 1 tablespoon of arrowroot powder and a splash of cold water to combine and then add to the sauce. Let simmer for 2-5 minutes until thickened
- Once the chicken is done, pour the sauce over it and toss to coat it completely
- To cook the cauliflower rice, heat remaining Tbls of avocado oil to a skillet over medium heat. Add in the cauliflower rice and cook until fluffy, season with salt and pepper
- Serve the chicken over the cauliflower rice and sugar snap peas and top with the green onions and sesame seeds
*Recipe & Post Updated 10/22/18