Paleo Chinese Orange Chicken {Whole30}

This flavor packed Paleo Chinese Orange Chicken is a healthier homemade version of a takeout favorite! It’s easy to make and contains no refined sugar, family approved and seriously tasty. Keep it Paleo and Whole30 compatible by serving over fried cauliflower rice or with your favorite stir fried veggies.

I was skeptical if I could really make a Whole30 version of orange chicken that had the right amount of sweetness.

After all, with Whole30 there’s no maple or coconut sugar allowed, so I had to stick with dates and orange juice.  But like magic, the sauce turned out unbelievably delicious!

Like one of those sauces that you really just want to eat with a spoon.  Yes, that is my standard for a really good sauce!

It’s not ready to share until I’m addicted to it!

Between the sauce and the crispy coated juicy tender chicken, this recipe became a fast favorite for me!  I can’t wait for you to try it out.

What You Need to Make this Paleo Chinese Orange Chicken

I decided to use boneless skinless chicken thighs for this recipe to make sure the chicken stays juicy and tender.

The ingredients are listed in 2 categories – what you need for the chicken and what you need for the sauce:

Chicken:

• arrowroot flour or tapioca
• sea salt
• black pepper
• boneless skinless chicken thighs, cut into 1″ pieces
• eggs
• Avocado oil or refined coconut oil for frying

Sauce: 

• medjool dates
• fresh orange juice
• rice vinegar (or apple cider vinegar
• coconut aminos
• ground ginger
• garlic powder
• crushed red pepper flakes
• arrowroot or tapioca flour + 1 Tbsp water
• Zest from 1 orange
• Sliced green onions (garnish)
• Additional grated orange zest (garnish)

How to Make this Paleo Chinese Orange Chicken

In a small food processor or high speed blender, blend the water and dates until a smooth mixture forms (date paste), scraping down the sides to incorporate all the dates.

In a medium saucepan over medium heat, add the orange juice, date paste, 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). Once the sauce is thickened, remove from heat and stir in the orange zest.

Place the arrowroot or tapioca in a shallow bowl along with the salt and pepper.  Whisk the eggs in a separate shallow bowl.  Coat chicken pieces in whisked egg lightly, then toss in arrowroot starch, shaking off excess, and place on a plate.

*Tip – you don’t need to dip each chicken piece separately, but rather toss several pieces in the egg and then arrowroot before moving to the plate, and repeat with all the chicken.

Heat about 1/2 cup of oil in a large deep non-stick skillet.  Once sizzling hot, work in batches to cook to cook the chicken pieces, cooking for 2 – 3 minutes, turning once or twice. Place chicken on a paper-towel-lined plate and repeat the process for the remaining chicken, adjusting the temperature of the heat as needed.  

Toss the chicken with the orange sauce (gently reheat if necessary) and enjoy!

Best Side Dishes for Orange Chicken

I love this served over simple sautéed cauliflower rice to keep it Whole30.

You can also opt for some stir fried veggies like broccoli, peppers, cabbage and anything else you enjoy.  Zucchini noodles would be good too if that’s your thing!

I hope you’re ready for a seriously tasty, healthier version of Chinese Orange Chicken that’s bound to become a new favorite!

Grab your ingredients because it’s time to cook – let’s go!

Paleo Chinese Orange Chicken {Whole30}

Paleo Chinese Orange Chicken {Whole30}

This flavor packed Paleo Orange Chicken is a healthier homemade version of a takeout favorite! It’s easy to make and contains no refined sugar, family approved and seriously tasty. Keep it Paleo and Whole30 compliant by serving over fried cauliflower rice or with your favorite stir fried veggies.

Author: Michele

Prep Time: 15 minutes

Cook Time: 20 minutes

Course: Dinner

Cuisine: asian, Chinese, Paleo, takeout, Whole30

Keyword: asian, chicken, Chinese, orange, paleo, whole30

Servings: 6 servings

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4.64 from 194 votes

Ingredients

Chicken:

• 3/4 cup arrowroot flour or tapioca
• 1 tsp salt
• 1/4 tsp black pepper
• 2 lb boneless skinless chicken thighs cut into 1" pieces
• 2 eggs whisked
• Avocado oil or refined coconut oil for frying

Sauce:

• 2/3 cup water warmed slightly
• 4 medjool dates pitted
• 1/3 cup fresh orange juice
• 2 Tbsp rice vinegar
• 3 Tbsp coconut aminos
• 1/2 tsp ground Ginger
• 1/2 tsp garlic 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
• Zest from 1 orange finely grated

Garnish:

• Sliced green onions
• Grated orange zest

Instructions

Sauce:

1. In a small food processor or high speed blender, blend the water and dates until a smooth mixture forms (date paste), scraping down the sides to incorporate all the dates.
2. In a medium saucepan over medium heat, add the orange juice, date paste, 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.
3. 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). Once the sauce is thickened, remove from heat and stir in the orange zest.

Chicken:

1. Place the arrowroot or tapioca in a shallow bowl along with the salt and pepper.
2. Whisk the eggs in a separate shallow bowl. Coat chicken pieces in whisked egg lightly, then toss in arrowroot starch, shaking off excess, and place on a plate.
3. Heat about 1/2 cup of oil in a large deep non-stick skillet. Once sizzling hot, work in batches to cook to cook the chicken pieces, cooking for 2 - 3 minutes, turning once or twice. Place chicken on a paper-towel-lined plate and repeat the process for the remaining chicken, adjusting the temperature of the heat as needed.
4. Toss the chicken with the orange sauce (gently reheat if necessary) and serve over sautéed cauliflower rice, with sliced green onion and grated orange zest. Enjoy!

Nutrition

Calories: 322kcal

Carbohydrates: 30g

Protein: 31g

Fat: 8g

Saturated Fat: 2g

Cholesterol: 198mg

Sodium: 715mg

Potassium: 530mg

Fiber: 2g

Sugar: 12g

Vitamin A: 167IU

Vitamin C: 7mg

Calcium: 38mg

Iron: 2mg

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