Delicious Gluten-Free Easy Orange Chicken Recipe
Are you looking for a flavor-filled chicken recipe that you can get on the table fast and have delicious leftovers for the next day? This Easy Orange Chicken Recipe is always a big hit! It’s tender with a sweet and spicy garlic-infused Orange Sauce. Kids and adults love this Orange Chicken!
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Total Time: 35 Minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
- Boneless, Skinless Chicken Breasts – Cut into 1 inch cubes
- Gluten-Free Flour, Almond Flour or Rice Flour – 2 Cups (I used Almond Flour)
- Corn Starch or Tapioca Flour
- Garlic Clove – 1 minced
For the Orange Marinade
- Fresh Whole Orange – Zest and Juice from One Orange.
- Tapioca Starch (Cassava Flour) or Corn Starch – 1 Tablespoon for Marinade and 1 to mix with flour to dredge the chicken
- 2 Tablespoons Water to mix with Cornstarch (this makes a slurry to add to the sauce)
- Light Brown Sugar – 2 Tablespoons
- Coconut Aminos or Gluten-Free Soy Sauce – 3 Tablespoons
- Fresh Ginger – 1 Teaspoon (or 1 Teaspoon Powdered Ginger)
- Garlic Cloves- 2 minced (or 1 Teaspoon Powdered Ginger)
- Sesame Oil – 1 Tablespoon
- Olive Oil or Canola Oil – 2-3 Tablespoons for sauteing chicken
Side Dish and Garnish
- White Rice or Jasmine Rice – prepare as on the package
- Optional: Garnish with Green Onions or Sesame Seeds
Instructions
Orange Chicken Instructions – Step by Step
1. Cut Chicken into 1-inch cubes
2. Whisk three eggs and pour into a separate bowl. Dip each chicken piece in the egg mixture until well coated.
3. Combine 2 cups of almond flour and 1 Tablespoon of tapioca starch or cornstarch in a large shallow bowl—dredge chicken pieces on both sides.
4. Heat 3 Tablespoons of canola or olive oil in a large skillet over medium-high heat. Add one clove of minced garlic and swirl in the oil for one minute. Add chicken in batches and cook 3-4 minutes on each side until golden brown on both sides.
5. Pour Orange Marinade over the chicken pieces, coating it and bringing it to a low simmer for 2 minutes. Chicken should be at 165 degrees and white inside.
6. Serve immediately with sliced scallions and sesame seeds over white rice. We also love this recipe with broccoli or steamed green beans.
Instructions for Orange Marinade
1. Zest your Orange first, roll orange on the counter to soften, then squeeze juice from orange. It should be approximately one cup.
2. Slice an additional orange to add to the pan with the chicken pieces,
3. Add Coconut Aminos, Ginger Powder, Garlic Powder, Light Brown Sugar, Sesame Oil, and Fresh Orange Juice to a medium pan. Bring to a low simmer for 3-4 minutes.
(Alternately, if you use fresh garlic, mince one clove of garlic and one inch of peeled ginger root instead of powdered ginger and garlic.)
4. Whisk one tablespoon of cornstarch or tapioca flour with two tablespoons of water in a small bowl until smooth, then add to the marinade.
5. Stir often until the marinade is well combined and thickened. Add Orange Zest. The sauce is ready to pour over the chicken.
Notes
- Always zest your orange first. Then, roll the orange on the counter to soften it before juicing.
- Pat chicken dry before dipping in the egg mixture
- Store in the refrigerator in an airtight container for up to 3 days.