Gluten-Free Orange Chicken Recipe (Dairy-Free)

This Gluten-Free Orange Chicken Recipe is a healthy spin on the Panda Express favorite! Sweet and tangy orange sauce with crispy tender pieces of chicken. Naturally dairy-free, and refined sugar-free, and comes together in about 40 minutes or less.

Course Main Course

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 334kcal

Author Rebecca Taig

Ingredients

For the chicken

1½ pounds boneless skinless chicken thighs, cut into cubes
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon Chinese five spice
1 tablespoon arrowroot powder
2 tablespoons sesame seed oil

For the orange sauce

2 teaspoons minced garlic
1 teaspoon minced ginger
¼ teaspoon red pepper flakes
1 cup (240 grams) freshly squeezed orange juice, about 5 large navel oranges
1 teaspoon orange zest
¼ cup (72 grams) coconut-aminos
1 tablespoon (21 grams) honey

Instructions

Cut the chicken. Dice the chicken into 1-inch cubes. Add your cubed chicken thighs to a large bowl and toss with the salt, black pepper, Chinese five spice, and arrowroot powder.
Sear the chicken. Heat the sesame oil in a large cast iron or nonstick skillet over medium-high heat. Add the chicken pieces to the hot oil and sear for 3-4 minutes per side, until golden brown. If your pan is not big enough, make sure you sear the chicken in batches. Do not crowd the skillet. Remove the skillet from the heat, and pour the chicken pieces into a bowl. Set the bowl aside.
Deglaze the pan. Return the hot skillet to the burner and pour a ¼ cup of cold water into the hot pan. Scrape the bottom of the pan with a spatula to help release any brown pieces of chicken that may be stuck to the bottom and sides. Discard the liquid contents in the sink, and wipe the pan clean for the orange glaze.
Make the sauce. Lower the burner to medium heat, and add the minced ginger, minced garlic, and red pepper flakes to the skillet. Sauté for 20-30 seconds, or until the garlic is fragrant. Work quickly to prevent the garlic from burning. Pour the orange juice, orange zest, coconut aminos, and honey into the pan and whisk to combine. Bring the sauce to a simmer while continuing to whisk, until the sauce has reduced to about half, this will take about 6-8 minutes.
Return the chicken to the pan. Once the sauce has reduced, return the chicken to the pan along with all its juices. Turn the heat up to high and using a rubber spatula, toss the chicken in the sauce until the sauce thickens and becomes sticky, about 3 minutes.
Finish and serve. Transfer the chicken to a serving dish, and garnish with diced greens and sesame seeds.

Notes

Chicken: You can use boneless skinless chicken breasts or skinless chicken thighs.

Arrowroot Starch: You can also use cornstarch or tapioca starch if you’re gluten-free.

Sesame Oil: Avocado oil and olive oil will work as well.

Whole30 Compliant: To make this recipe whole30 friendly, simply omit the honey.

Spicy: Increase the red pepper flakes or add red chili flakes.

Sweeter: Add an extra tablespoon of honey.

Nutrition