Orange chicken was always my favourite dish to order at Chinese restaurants when I was growing up. There was something about the crispy pieces of chicken smothered in that slightly sweet and sticky sauce that had me going back for seconds and thirds. Luckily back then words like MSG were still a foreign concept.
15 years later I have finally created a healthy spin on my favourite Chinese takeout dish and I wish it hadn’t taken me so long!
Not only is this Orange Chicken incredibly tasty, it also takes just 20 minutes to make! It is perfect for a fast and easy weeknight dinner.
I prefer to use chicken thighs for this kind of dish because the meat has more flavour, but chicken breasts would also work too. I would recommend serving this paleo orange chicken with a side of cauliflower rice to soak up all of the delicious sauce because you aren’t going to want to let any of that go to waste. I have been enjoying this chicken as leftovers throughout the week and the sauce seems to only get thicker and more flavourful the longer is sits in the fridge.
Looking for other takeout fake out recipes:
- Black Pepper Chicken
- Moo Shu Pork
- Chicken Chow Mein
- Thai Basil Beef
- Sweet & Sour Pork
- Chicken Lettuce Wraps
- Kung Pao Cauliflower
If you make Orange Chicken let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Spicy Orange Chicken
Ingredients
For The Sauce
- 2 tbsp sesame oil
- 1 onion roughly chopped
- 3 cloves garlic minced
- 2 tbsp grated ginger
- 1 cup orange juice
- 1/4 cup soy sauce (or tamari/coconut aminos)
- 1/4 cup honey or maple syrup
- 2 tsp apple cider vinegar
- 1 tsp chili flakes
- 2 tsp arrowroot powder or cornstarch
For The Chicken
- 8 boneless skinless chicken thighs (approx 2 lbs)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup chopped scallions
- 2 tsp sesame seeds
Instructions
- Cut the chicken thighs into bite sized pieces and season with salt and pepper. Heat 1 tbsp sesame oil in a skillet on medium high heat and cook the chicken for approximately 6 minutes until it's golden in colour. Set the chicken aside on a plate .
- Heat the remaining 1 tbsp sesame oil in the pan. Once hot add in the onion and sauté for 3 minutes before adding in the garlic and ginger and cooking for 1 minute until it becomes fragrant. Combine all of the remaining ingredients for the sauce and bring to a boil. Lower the heat and let the sauce simmer for approximately 5 minutes until it has reduced by 1/2 and has thickened.
- Return the chicken to the pan with the sauce and toss to ensure all of the pieces are well coated in the sauce. Garnish with scallions and sesame seeds before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
So easy to put together with simple ingredients. Very flavorful and a healthier than the fried battered version. Family approved so it’s a keeper 👍🏼
Love this! I’ll be making this again and again! Delicious!
Omg- I made this tonight and it was sooo good!! I haven’t had “Chinese” food in years since being SCD and this satisfied such a craving! (Note: I used tamari which I tolerate, but isn’t scd; and I used honey).
The most amazing dish ever. Love the sweetness of the sauce and the crunch of the chicken thighs. Thank you!!!