Paleo Orange Chicken (Gluten-free & Grain-Free)
In this Paleo Orange Chicken, crispy fried pieces of dark meat get tossed in a sweet and sticky orange sauce. It's easy, delicious and better than take out.
Servings: 4 servings
Ingredients
- ¼ cup plus 1 tablespoon, avocado oil
- 1.5 pounds boneless, skinless chicken thighs or breast – cubed
- Kosher salt
- ¼ cup arrowroot starch
- 1 medium yellow onion – diced
- 2 cloves garlic – finely chopped
- 1 thumbnail-sized piece fresh ginger – peeled and thinly sliced into matchsticks
- 1/3 cup coconut aminos
- 1 medium orange – zested and juiced, around 1/3 cup
- 1 tablespoon honey
- 2 tablespoons sesame oil
- 1 teaspoon sesame seeds – for garnish
Instructions
- Preheat ¼ cup avocado oil in a cast-iron or non-stick skillet over medium-high heat until oil registers 375F on an instant read thermometer.
- Pat chicken dry with paper towel, lightly season both sides of the chicken pieces with salt and add to a large bowl along with the arrowroot starch. Toss until completely coated. Working in batches so as not to overcrowd the pan, shake off excess starch and carefully add the chicken pieces to the hot oil. Fry until golden brown, around 3 minutes, then flip and fry until the second side is golden brown and the chicken is cooked through, another 3 minutes. Transfer chicken to a plate and set aside while you fry the remaining pieces.
- Preheat a separate pan over medium-high heat. Add the avocado oil and heat until shimmering. Add the onion, garlic and ginger and cook, stirring, until onions are slightly translucent. Add the coconut aminos, orange juice, orange zest and honey. Cook, stirring occasionally, until the liquid has reduced in volume by half. Add the sesame oil and cooked chicken pieces the pan. Carefully toss everything to coat.
- Transfer the chicken to a serving platter, season with sesame seeds and serve immediately.