Description
Gluten-Free Orange Chicken is a delightful, healthy twist on the classic Chinese takeout favorite. Featuring tender chicken pieces coated in a crispy cornstarch layer, tossed in a vibrant, sweet, and tangy orange sauce made from fresh orange juice, gluten-free soy sauce, honey, and aromatic ginger and garlic. This easy stovetop recipe is perfect for a quick weeknight meal, providing a satisfying combination of flavors while being gluten-free and adaptable to Paleo diets.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or avocado oil
Orange Sauce
- 1/2 cup orange juice, freshly squeezed preferred
- 1 tablespoon orange zest
- 1/4 cup gluten-free soy sauce or tamari
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 teaspoons cornstarch mixed with 2 teaspoons water (for thickening)
Garnish
- Sliced green onions
- Sesame seeds
- Orange slices (optional)
Instructions
- Coat the Chicken: In a medium bowl, toss the bite-sized chicken pieces with cornstarch, salt, and black pepper until they are evenly coated, ensuring a crispy texture once cooked.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken pieces in a single layer. Cook for 6 to 8 minutes, turning occasionally to brown all sides and cook through. Once done, remove the chicken from the skillet and set it aside.
- Prepare the Sauce: In the same skillet, add freshly squeezed orange juice, orange zest, gluten-free soy sauce, honey, rice vinegar, minced garlic, grated ginger, and optional crushed red pepper flakes. Bring the mixture to a simmer over medium heat.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) into the simmering sauce. Cook for 2 to 3 minutes, stirring frequently, until the sauce thickens to a glossy, syrupy consistency.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet and toss them in the thickened orange sauce to coat evenly. Let it simmer for an additional 2 to 3 minutes to heat the chicken through and infuse it with the sauce flavors.
- Garnish and Serve: Remove from heat and garnish with sliced green onions and sesame seeds. Optionally, add orange slices for an extra burst of citrus. Serve hot alongside steamed rice or cauliflower rice for a complete meal.
Notes
- To make this dish Paleo-friendly, substitute honey with maple syrup and use coconut aminos instead of soy sauce.
- For extra crispiness, consider air frying or baking the chicken pieces before tossing them in the sauce.
- Freshly squeezed orange juice and zest dramatically enhance the flavor compared to bottled juice.
- Adjust the crushed red pepper flakes to control the spice level according to preference.
- This recipe can be easily doubled to serve a larger group.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
