Whole30 Orange Chicken
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
320 kcal
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Course
Main Course
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Cuisine
Chinese
Whole30 Orange Chicken
Description
The recipe calls for chicken thighs cut into one-inch pieces, coated in tapioca flour with a pinch of black pepper, then sautéed briefly in a pressure cooker to develop a light crust. Afterward, orange juice and zest combine with rice vinegar, garlic, ginger, coconut aminos, and chicken broth to create a balanced orange sauce. Pressure cooking melts flavors together quickly and leaves the chicken tender.
After pressure cooking, tapioca flour is whisked into reserved cooking liquid and added back to the pot, then sautéed again to thicken the sauce to a glossy consistency. Serving suggestions include steamed broccoli and fresh green onions as garnishes, blending texture and color with the chicken.
Practical details include checking chicken doneness at 165°F internal temperature. Sauce thickness can be adjusted with more or less tapioca flour and longer sauté time. Leftovers keep refrigerated up to three days and reheat well in a skillet with olive oil.
Ingredients
- 1.5 pounds chicken thighs cut into 1 inch pieces, or breasts
- 2 tbsp olive oil
- pinch black pepper ground
- 1/4 cup tapioca flour divided
- 1 orange zest and juice of
- 2 tbsp rice vinegar
- 1 tsp garlic minced
- 1 tsp ginger
- 1/3 cup coconut aminos
- 1/4 cup chicken broth
- broccoli optional
- green onions for garnish
Instructions
Pressure Cooker Instructions
- First, press sauté on pressure cooker. In a Ziplock bag, add 2 tablespoons tapioca flour, chicken and pepper. Toss until chicken is fully coated.
- Place chicken in pressure cooker and sauté for 2 minutes on each side. Then, press cancel.
- Add all remaining ingredients (except tapioca flour, broccoli and green onions) to the pressure cooker. Secure lid and pressure cook on high for 4 minutes.
- Let pressure naturally release for 10 minutes, then carefully push valve to Vent and release remaining pressure.
- Take 2 tablespoons of the juice inside the pot and add to a small bowl. Then, whisk in remaining tapioca flour until combined.
- Next, add this sauce to the pot and press sauté. Sauté for 2 to 3 minutes, or until sauce has thickened.
- Finally, serve with cooked broccoli and green onions if desired.
Stovetop Instructions
- First, in a Ziplock bag, add 2 tablespoons tapioca flour, chicken and pepper. Toss until chicken is fully coated.
- Heat a large skillet over medium heat and add olive oil and chicken. Next, cook for 3 minutes on each side.
- Then, add all remaining ingredients (except tapioca flour, broccoli and green onions) to the skillet. Cook for 5 minutes.
- Remove 2 tablespoons of the juice inside the skillet and add to a small bowl. Then, whisk in remaining tapioca flour until combined.
- Next, add this sauce to the skillet and cook for 2 to 3 minutes, or until sauce has thickened.
- Lastly, serve with cooked broccoli and green onions if desired.
Notes
- Check for doneness by ensuring chicken reaches 165°F internally.
- Tapioca flour thickens the sauce; start with less and add more for desired consistency.
- The sauce thickens more the longer it simmers; adjust sauté time accordingly.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat leftovers in a skillet with a little olive oil to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 37g | 74% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 704mg | 29% |
| Potassium | 707mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 21mg | 23% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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