Paleo Orange Chicken

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!

Xoxo,

Dr. T



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

  1. Turn on oven to 425 degrees F

  2. Cut the chicken into 1" pieces

  3. Toss the chicken in egg and then roll in the almond flour and spice mix

  4. Place on parchment paper on a baking sheet

  5. Bake for 15 minutes on one side, then flip

  6. 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

  1. 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.

  2. 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).

  3. Toss the chicken in the orange sauce

  4. Serve over cauliflower rice and your favorite veggies!



0 comments