This is one of my FAVORITE recipes! I used to love traditional orange chicken growing up. When I went gluten free, I wanted to make a healthier version that still had all the flavor! I love this recipe serves with some sautéed veggies and cauliflower rice! Enjoy!
For the Breaded Chicken:
2 cups of Almond Flour
Salt, Pepper, Garlic and Red Pepper Flakes mixed into the almond flour to taste.
2 lb boneless skinless chicken Breasts or thighs cut into 1" pieces
2 eggs whisked
Turn on oven to 425 degrees F
Cut the chicken into 1" pieces
Toss the chicken in egg and then roll in the almond flour and spice mix
Place on parchment paper on a baking sheet
Bake for 15 minutes on one side, then flip
Bake second side for another 10 minutes
For the Sauce
2/3 cup water warmed slightly
1 tbsp of raw honey
1/3 cup fresh orange juice
2 Tbsp rice vinegar
3 Tbsp coconut aminos
½ tsp ground ginger (fresh)
½ tsgarlic Powder
1/2 tsp crushed red pepper flakes or 1/4 for less spice
1 1/2 tsp arrowroot or tapioca flour + 1 Tbsp water
In a medium saucepan over medium heat, add the orange juice, honey, vinegar, coconut aminos, ginger, garlic, and red pepper flakes. Whisk and heat for 2-3 minutes to a boil, then lower the heat to med-low to simmer.
In a small bowl, whisk the 1 tsp of arrowroot with 1 Tablespoon of water to form a paste. Add this to the orange sauce and whisk well. Raise the heat back to medium and Cook for another 3-4 minutes until the mixture thickens and reduces a bit (it should resemble caramel).
Toss the chicken in the orange sauce
Serve over cauliflower rice and your favorite veggies!