Healthy Homemade Orange Chicken
User Reviews
4.7
84 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
2 people
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Calories
438 kcal
-
Course
Main Course, Dinner
Healthy Homemade Orange Chicken
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This quick and easy Healthy Homemade Orange Chicken is so much tastier than takeout!
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Ingredients
For the sauce:
- 3/4 cup orange juice 100%
- Zest orange half a medium
- 1 tablespoon coconut aminos
- 1 teaspoon rice vinegar
- Pinch red pepper flakes
- salt
- black pepper
- 1/2 tablespoon avocado oil
- 1/2 tablespoon ginger minced, fresh
- 1 teaspoon garlic minced
- 1 teaspoon tapioca starch
For the chicken:
- 2 tablespoons avocado oil
- 3 tablespoons tapioca starch
- salt
- black pepper
- 8 ounces chicken breast cut into 1-inch cubes
For serving:
- 1 orange segmented, medium
- green onion sliced
- sesame seeds
- white rice hot cooked; or cauliflower rice alternative
Instructions
- In a small bowl, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, red pepper flakes, and a pinch of salt and pepper. Set aside.
- In a medium, high-sided frying pan, heat the avocado oil (for the sauce) up to medium heat. Add in the ginger and garlic and cook until fragrant, about 1 minute.
- Add the orange juice mixture, stirring to incorporate the garlic and ginger. Additionally, place 1 teaspoon of tapioca starch in a medium bowl.
- Turn the heat to high and bring it to a boil. Once boiling, add 2 teaspoons of the hot sauce to the tapioca starch and whisk until smooth. While whisking, pour the tapioca mixture into the sauce and stir in well.
- After you add the tapioca, boil the sauce for 2 minutes. Then, turn the heat to medium-low and cook another 3-4 minutes, until the sauce is thick and glossy. Transfer to a large bowl, cover, and let stand to thicken up more while you make the chicken.
- Heat the avocado oil in a large frying pan over medium-high heat. To avoid crowding the chicken, I fry mine in two batches, using 1 tablespoon of oil each time. Adjust according to the size of your pan.
- While the oil heats, place the tapioca starch and a pinch of salt and pepper into a large Ziploc bag. Add the chicken cubes, seal the bag, and toss until the chicken is coated in the starch.
- Place the chicken in the hot oil (again, don't crowd the pan) and cook until golden brown and crispy, about 2-3 minutes per side, flipping once. If your chicken cooks too quickly, reduce the heat a bit. Repeat with the second batch of chicken if necessary.
- Once cooked, transfer the chicken to a paper towel-lined plate and gently press out any excess oil. Add the sauce to the bowl with the chicken. Add the orange segments and toss until the sauce coats everything.
- Serve over cauliflower rice or white rice, garnish with green onion and sesame seeds, and DEVOUR.
Nutrition Information
Show Details
Calories
438kcal
(22%)
Carbohydrates
35.4g
(12%)
Protein
29g
(58%)
Fat
19.1g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2.6g
(15%)
Monounsaturated Fat
12.5g
(63%)
Cholesterol
68mg
(23%)
Sodium
217.4mg
(9%)
Potassium
603.2mg
(13%)
Fiber
1.7g
(7%)
Sugar
17.4g
(35%)
Vitamin A
210IU
(4%)
Vitamin C
90.2mg
(100%)
Calcium
167mg
(17%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 35.4g | 12% |
| Protein | 29g | 58% |
| Fat | 19.1g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2.6g | 15% |
| Monounsaturated Fat | 12.5g | 63% |
| Cholesterol | 68mg | 23% |
| Sodium | 217.4mg | 9% |
| Potassium | 603.2mg | 13% |
| Fiber | 1.7g | 7% |
| Sugar | 17.4g | 35% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 90.2mg | 100% |
| Calcium | 167mg | 17% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
84 reviews
Excellent
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