Forget takeout, this Whole30 compliant orange chicken is naturally sweet and tangy with bold Asian flavors. Serve over cauliflower rice and steamed bok choy.
1.5 lbs boneless, skinless chicken thighs, cut into cubes
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp Chinese five spice
1/2 a tsp orange zest, plus more to garnish
1 heaping tbsp arrowroot flour/starch *SEE NOTES
3 tbsp grass fed ghee, divided
2 cloves garlic, finely minced
1 tsp freshly minced ginger
1/2 tsp crushed red pepper flakes
1 cup freshly squeezed Orange juice (about 4–5 large oranges)
1/4 cup coconut aminos
2 scallions, chopped with whites and greens separated
To begin, toss the chicken thigh pieces with the salt, black pepper, Chinese five spice, 1/2 a teaspoon of orange zest and the arrowroot starch.
Heat 2 tablespoons of ghee in a large cast iron or nonstick skillet over medium-high heat. Sear the chicken pieces for 3-5 minutes per side. Remove the chicken from the pan and set it aside. If your pan isn’t big enough, make sure you sear the chicken in batches.
Now, add the remaining tablespoon of ghee to the same pan and sauté the garlic, ginger and crushed pepper flakes for a couple minutes until the garlic is fragrant. Pour the orange juice and coconut aminos into the pan, stir and simmer until the sauce has reduced to about half, this will take about 10-12 minutes.
Once the sauce has reduced, return the chicken to the pan along with all its juices. Turn the heat up to high and continue to cook the chicken in the sauce, stirring frequently, until the sauce thickens and becomes sticky, about 3-5 minutes. Remove the chicken from the heat and stir in the whites of the scallions.
Transfer the chicken to a serving dish, garnish with the greens of the scallions, sesame seeds and Orange zest and serve immediately.
*If you are following a low carb diet, I would suggest using coconut flour here instead of arrowroot.
Keywords: Whole30 orange chicken, orange chicken