Healthy Orange Chicken

Course Main
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 -3
Author Molly (Spices in My DNA)


  • 1 c. freshly squeezed orange juice (from about 3 large oranges)
  • 2 tsp. orange zest (zest from about 1/2 a large orange)
  • 2 cloves garlic, minced
  • 1 1/2 tsp. freshly grated ginger
  • 2 T. coconut aminos or soy sauce (use the coconut aminos if paleo or gluten free)
  • 2 T. rice wine vinegar
  • 1 tsp. toasted sesame oil
  • 1/4 tsp. red pepper flakes
  • 3 T. water
  • 1 T. tapioca flour or cornstarch
  • 2 tsp. coconut oil
  • 1 lb. chicken, cut into bite size pieces
  • 1/2 tsp. garlic powder
  • 2 tsp. sesame seeds
  • 2 scallions, thinly sliced
  • sesame seeds for garnish
  • steamed broccoli for serving
  • cooked brown rice for serving


  1. In a medium bowl, combine the orange juice, orange zest, garlic, ginger, coconut aminos or soy sauce, rice wine vinegar, toasted sesame oil, and red pepper flakes. Whisk to combine and set aside.
  2. Heat a medium skillet over medium/high heat. Add coconut oil and once heated, add chicken. Season with garlic powder and sauté for 4-5 minutes or until cooked through.
  3. Add the sauce, and raise heat to high. Bring to a boil. In a small bowl, stir together the tapioca flour or cornstarch and water. Add mixture to chicken and sauce.
  4. Stir, reduce heat to medium and simmer for 5 minutes. Add sesame seeds and half of the scallions. Season to taste with salt (mine didn't need any). Serve over rice and broccoli and garnish with remaining scallions and more sesame seeds if desired.