4.9 from 126 votes
Whole30 Orange Chicken
Whole30 Orange Chicken uses bite-sized chicken thigh pieces coated in tapioca flour and cooked under pressure to produce tender chicken in a citrus-infused sauce. The sauce is made with fresh orange zest and juice, rice vinegar, garlic, ginger, coconut aminos, and chicken broth, then thickened with additional tapioca flour for a glossy finish. This method delivers a flavorful, slightly tangy chicken dish with a thickened sauce that complements steamed broccoli and garnishes like green onions.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
servings
Calories:
320 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 320
% 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.