This easy Whole30 Chinese orange chicken is the best takeout fake-out ever. Sometimes you just need some orange chicken in your life, and this version is much healthier and there's no delivery fee! It's also a Paleo orange chicken recipe, which makes it gluten free and made from real ingredients, so you can skip the MSG!#whole30orangechicken#paleoorangechicken#whole30chickenrecipes
1.5 lbs. boneless, skinless chicken breasts
1 tsp. Sesame oil
4 tbsp. avocado or olive oil
2 tbsp. Arrowroot flour
2 cloves garlic, thinly sliced
1/2 cup chicken broth
1 inch chunk ginger, peeled and grated
1 tbsp. orange zest
1/3 cup orange juice, freshly squeezed
2 tbsp. rice vinegar
1/4 cup coconut aminos
1 tsp. fish sauce
1 scallion, sliced (green part only)
1 tbsp. Toasted sesame seeds, or to taste
crushed red pepper flakes, to taste
In a bowl, whisk together the orange juice, rice vinegar, coconut aminos, fish sauce, and ginger. Set aside.
Cut the chicken breasts against the grain into thin strips. Season with salt and pepper all over and toss to coat evenly. Now add arrowroot flour and toss to coat evenly.
Heat avocado oil and sesame oil over medium-high heat in a large non-stick skillet.
Add chicken to the hot skillet and spread so that it is in a single layer if possible. Sear on all sides until golden brown, about 7 minutes.
Add sliced garlic and saute for about 30 seconds with the chicken, being careful not to burn.
Add chicken broth and using a sturdy spoon, scrape up as much brown bits as possible.
Pour in the sauce, toss to coat. Bring to a boil, then lower heat to a simmer. Cook, stirring often, until sauce is thick and reduced by nearly half, about 5 minutes.
Add in the ¾ of the orange zest (reserve the rest for garnish).
Serve and garnish with sliced scallions, crushed red pepper flakes, toasted sesame seeds and little orange zest.