Paleo Orange Chicken Recipe
User Reviews
4.9
Paleo Orange Chicken Recipe
Description
Paleo Orange Chicken highlights skinless, bone-in chicken thighs browned in avocado oil, creating a crisp exterior before simmering in a bright orange glaze. The sauce combines orange juice, honey, sesame oil, tapioca starch for thickening, turmeric for color, chili flakes for heat, fresh ginger, and garlic for aromatic depth. Cooking the chicken covered ensures it cooks evenly and absorbs the flavors.
The accompanying cauliflower rice, cooked with garlic and seasoned with sea salt, provides a low-carb alternative to traditional rice, soaking up the orange sauce and rounding out the meal with its mild flavor and tender texture. This pairing creates a balanced plate with vibrant, aromatic notes and satisfying protein.
Toast sesame seeds as a garnish and serve with orange wedges and fresh cilantro to accentuate fresh citrus and herbal elements. Using avocado oil supports the paleo approach and contributes a neutral cooking fat.
Ingredients
- 1 tablespoon avocado oil
- 8 chicken thigh skinless, bone-in
- ¼ teaspoon salt sea salt
- ¼ teaspoon black pepper
The orange sauce
- ½ cup orange juice
- 2 tablespoons honey
- 1 tablespoon sesame oil can sub soy sauce for non-paleo, or coco aminos
- 1 teaspoon tapioca starch
- ¼ teaspoon chili flakes
- 1 pinch Turmeric for color
- 1 inch ginger grated on a microplane or very finely minced, piece
- 2 cloves garlic grated on a microplane or very finely minced
- sesame seeds toasted sesame seeds, orange wedges, to serve
- cilantro
- orange
The Cauliflower Rice
- 1 tablespoon avocado oil
- 1 medium cauliflower riced (a food processor makes quick work of this!)
- 1 clove garlic very finely minced
- ¼ teaspoon salt sea salt
Instructions
- Heat the oil in a large frying pan over medium-high heat. Dry the chicken with paper towels and then season them with salt and pepper. Sear the chicken thighs for 3-5 minutes on each side, or until both sides are well browned. Remove the pan from the heat.
- While the chicken is searing, prepare the orange glaze. In a medium-sized bowl, whisk the orange juice, honey, sesame oil, soy sauce, tapioca starch, chili flakes, turmeric, ginger, and garlic.
- Pour the sauce over the seared chicken and bring it to a boil. Lower the heat so that the chicken is barely simmering, cover the pan, and let it cook for 10 minutes. Flip the chicken over and cook for another 10 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Cauliflower rice
- While the chicken is cooking, prepare the rice. Heat the oil in a large frying pan over medium heat. Add the grated cauliflower and cook for 5 minutes, or until the cauliflower no longer tastes raw. Add the garlic and sea salt and toss well.
- Serve the orange chicken with cauliflower rice and some sesame seeds, cilantro, and orange wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 371kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 43g | 86% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 770mg | 32% |
| Potassium | 965mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 70mg | 78% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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