If you’re in the mood for Asian cuisine, this Gluten Free Orange Chicken is sure to hit the spot! In fact, it’s better than any takeout orange chicken. It’s also much healthier. This recipe has crispy, flavorful chicken bites tossed in a sticky-sweet orange chicken sauce made from fresh orange juices! The I also use cassava flour and tapioca starch to get that crispy chicken taste.
You also get a lot the flavor without the MSG seasoning. That’s right, I use a blend of coconut aminos, raw apple cider vinegar, and spices to turn this dish into a flavorful entree. This family friendly dinner idea is both paleo-friendly and The Myers Way® approved. It’s so good that you will definitely be reaching for seconds!
Orange Chicken Sauce
Traditional orange chicken from Chinese restaurants usually contains ingredients that can harm your gut. For example, dishes are often made with wheat flour, corn starch, peppers, and soy sauce. You also find a lot of refined sugar and MSG seasoning. Monosodium glutamate (MSG) is a flavor additive used in many processed foods. For years, there’s been concern that MSG seasoning can lead to obesity, metabolic disorders, and cognitive issues. If you’re sensitive to MSG seasoning, you may also experience flu-like symptoms after consuming it.
This soy free sauce uses fresh orange juice and zest, coconut aminos, and tapioca starch. It’s a much better alternative for the orange chicken sauce. I also add a splash of organic raw apple cider vinegar for a bit of zing! Orange juice contains vitamin C and potassium. Both support a healthy immune system as well as healthy blood pressure levels1
In addition, this gluten free orange chicken is high in protein. The chicken breast in this recipe is a lean protein that helps repair and build muscle tissues. Chicken breast is also a good source of vitamins and minerals. For example, vitamin B6 and B12 support energy production2 Minerals such as selenium encourage healthy skin and mood support3
Tips for Choosing Quality Ingredients
To get the most health benefits out of this gluten free orange chicken recipe, start with the best meat. Choose organic, free-range, pasture-raised, hormone and antibiotic-free chicken.
Choosing organic oranges allows you to get the freshest flavor from the zest. I recommend buying two oranges in case they’re not very juicy. You’ll need about ¾ cup fresh-squeezed orange juice to make the orange chicken sauce.
Since this recipe does not use MSG seasoning, how do you ensure it’s flavorful? Not to worry. The coconut aminos, garlic, onion, and raw apple cider vinegar add a well balanced flavor profile that gives the gluten free orange chicken a delectable taste!
How To Make Gluten Free Orange Chicken
Making this gluten free orange chicken is actually very easy. It’s so easy in fact, you can have dinner on the table in under 30 minutes! All you need to do is coat your chopped organic chicken in seasoned gluten-free flour. Then, pan-fry it until crispy and cooked.
The orange chicken sauce uses a combination of cassava flour and tapioca starch to coat the chicken. The flour mixture is then seasoned with garlic powder, onion powder, salt and pepper. After coating the gluten free orange chicken, I pan fry it in coconut oil. This makes them crispy and golden-brown.
Now it’s time to make the orange chicken sauce. In a small saucepan, pour ½ cup fresh squeezed orange juice from one large orange. Add your raw apple cider vinegar, followed by the coconut aminos. Next, add your minced garlic and orange zest. Whisk together well, then add the tapioca starch. Bring to a low boil. After a few minutes of simmering, the sauce will start to thicken and will be ready to use.
Once it’s nice and thick, add the orange chicken sauce to the chicken in the pan. Give it a good stir to combine, and it is ready to serve!
Serving Gluten Free Orange Chicken
If you’re looking for something to complement this gluten free orange chicken, I recommend serving it over riced cauliflower. You can also spoon extra sauce over the cauliflower for added flavor. If you’d like to complete the dish with a vegetable side, try tossing some steamed broccoli in the extra sauce. You can also serve them with these flavorful Cilantro Ginger Pork Lettuce Wraps!
Ingredients
For the chicken:
- 1 lb 454.00 g organic chicken breast cut into even 1-2 inch pieces
- 1/2 cup 120.00 ml Cassava flour
- 1/4 cup 60.00 ml tapioca starch
- 1/2 tsp 2.46 ml onion powder
- 1/2 tsp 2.46 ml garlic powder
- 1 tsp 4.93 ml sea salt to taste
- pinch of ground black pepper to taste
- 2 tbsp 29.57 ml coconut oil or cooking
For the orange sauce:
- 1/2 cup 120.00 ml fresh squeezed orange juice from 1 large orange
- orange zest from 1 large orange
- 1/4 cup 60.00 ml raw apple cider vinegar
- 2 tbsp 29.57 ml Coconut aminos
- 1 clove garlic minced
- 1 tbsp 14.79 ml tapioca starch
Instructions
- In a large bowl, combine the cassava flour, tapioca starch, ½ teaspoon salt (reserve the rest!), onion powder, and garlic powder. Mix well.
- Season the diced chicken with the remaining salt and pepper, then add to the gluten-free flour mixture and stir with a fork to thoroughly coat the chicken in the flour mixture.
- Preheat oil in a large skillet over high heat. Add the coated chicken pieces, shaking excess flour into the bowl, and cook over medium-high heat for 3-4 minutes per side, or until the chicken is golden brown, crispy, and fully cooked. Remove the pan from the heat.
- In a small saucepan, combine all the ingredients for the orange sauce and whisk together until no clumps remain. Heat over medium heat, bring to a gentle boil, then reduce the heat and simmer for 2-3 minutes, stirring often, until the sauce thickens.
- Add the sauce to the pan and coat the chicken in the sauce. Serve hot over steamed cauliflower rice, garnishing with fresh chopped herbs, scallions, or chives.
