Go Back
Paleo & Whole30 Orange Chicken | Wholesome-joy.com

Easy Paleo Chinese Orange Chicken [Whole30 & Gluten-Free]

Forget takeout, this grain-free Chinese Orange Chicken is ready in 30 minutes, tastier than anything you'll have delivered, and will make all of the adults and kiddos happy! Even better is that it's made with whole ingredients making this dish Whole30 compliant, grain and gluten-free, and the perfect treat to your ketogenic lifestyle netting roughly 12 carbs per serving.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 4

Ingredients
  

  • 1 teaspoon olive oil
  • 2 1/2 pounds boneless, skinless, chicken thighs
  • 1 teaspoon sesame seeds to top, optional

Orange Saucy Sauce

  • 1 teaspoon ghee or grass-fed butter
  • 1/2 teaspoon sesame oil
  • 1/2 cup coconut aminos
  • 1/4 cup fresh orange juice
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon orange zest
  • 1 teaspoon arrowroot starch
  • 1 teaspoon water

Instructions
 

  • Begin by cutting the chicken thighs into to bite size pieces, about 1 inch.
  • In a large skillet warmed to medium-high heat, add olive oil and rotate the skillet evenly coating the surface with oil. Working in batches, add half of the chicken thighs to the pan being careful not to overlap them. Cook each side for 3-4 minutes [the goal is to allow them to crisp up a little on each side]. Once cooked, remove and sit aside. Repeat until all the thigh pieces are cooked.
  • While the thighs are cooking, begin making the sauce. To the sauce pan, add the first 8 "saucy sauce" ingredients [all but the arrowroot and water]. Whisk to incorporate and bring to a simmer. Reduce the heat to low-warm until the chicken is finished cooking.
  • Reduce the skillet temperature to warm and return all of the chicken to the skillet.
  • To finish the sauce, combine the equal parts of arrowroot starch and water in a small bowl. Remove the sauce pan from the heat and slowly pour the white starch mixture into the sauce while whisking. Continue whisking the sauce until it begins to thicken.
  • Once the sauce is thick enough to coat the back of a spoon, pour the sauce over the cooked chicken thighs. Lightly stir the pan to evenly coat all of the chicken with the sauce.
  • To serve, spoon orange chicken over cauliflower rice, steamed broccoli, or your base of choice. Top with a few sprinkles of sesame seeds and enjoy!