Gluten Free Orange Chicken

 This gluten-free Orange Chicken is better than any takeout orange chicken, and much healthier, too! This recipe has crispy, flavorful chicken bites tossed in a sticky-sweet orange sauce that is made from fresh orange juice and unrefined sugar sweetener. It’s so good you will definitely be reaching for seconds! This recipe is AIP- and paleo-friendly, and is a great family-friendly recipe that both kids and adults love.

Gluten Free Orange Chicken

Course
Main Dish
Servings
8 Servings
Prep Time
15 Minutes
Cook Time
15 Minutes
Categories
Autoimmune Solution (AIP). Paleo
Thyroid Connection

Ingredients

For the chicken:
  • 1 lb organic chicken breast cut into even 1-2 inch pieces
  • 1/2 cup Cassava flour
  • 1/4 cup tapioca starch
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp sea salt to taste
  • pinch of  ground black pepper to taste
  • 2 tbsp coconut oil or cooking
For the orange sauce:
  • 1/2 cup fresh squeezed orange juicefrom 1 large orange
  • orange zest from 1 large orange
  • 1/4 cup honey to taste
  • 1/4 cup raw apple cider vinegar
  • 2 tbsp Coconut aminos
  • 1 cloves of garlic minced
  • 1 tbsp tapioca starch

Directions

  1. In a large bowl, combine the cassava flour, tapioca starch, ½ teaspoon salt (reserve the rest!), onion powder, and garlic powder. Mix well.
  2. Season the diced chicken with the remaining salt and pepper, then add to the gluten-free flour mixture and stir with a fork to thoroughly coat the chicken in the flour mixture.
  3. Preheat oil in a large skillet over high heat. Add the coated chicken pieces, shaking excess flour into the bowl, and cook over medium-high heat for 3-4 minutes per side, or until the chicken is golden brown, crispy, and fully cooked. Remove the pan from the heat.
  4. In a small saucepan, combine all the ingredients for the orange sauce and whisk together until no clumps remain. Heat over medium heat, bring to a gentle boil, then reduce the heat and simmer for 2-3 minutes, stirring often, until the sauce thickens.
  5. Add the sauce to the pan and coat the chicken in the sauce. Serve hot over steamed cauliflower rice, garnishing with fresh chopped herbs, scallions, or chives.
Meet the Author

Dr. Amy Myers

Dr. Myers is an accomplished, formally-trained physician who received her Doctorate of Medicine from Louisiana State University Health Science Center in 2005.
Along the way, she made it her mission to help those who've also been failed by the conventional medical system restore their own health and live their best lives.

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