The Best Orange Chicken (and Broccoli) | Egg Free and Paleo

Since I saw an orange chicken post on Instagram a couple of months ago, I have been on a quest to find the best Orange Chicken recipe. Crispy, slightly sweet (without refined sweeteners, of course) and extra Orangey.

While I have seen many iterations in the last few weeks (you know that phenomenon when you get a new car and then suddenly you see the same car EVERYWHERE? That’s the deal with orange chicken for me!) they all either had an ingredient I couldn’t have or when I tried the recipe, it was a fail with the fam for one reason or another. Many were to soggy, some had a thickener that made the sauce oddly stretchy and so I continued my quest. Then there was the step of tossing the chicken with the sauce before serving. In theory great, and with typically oil fried version, it may work but with a thin layer of flour, the crispness quickly disappeared so we had to rethink that.

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The Holy Grail of Crispy Chicken!

Opening my pantry and pulling out cassava flour to go along with the tapioca flour I had used in the past was a goldmine find. I then decided to skip the marinating step I had tried in the past and finally, I didn’t use any sort of binder for the flour. I just did a simple shake in the seasoned flour blend and that was that. So much easier than getting my hands all goopy with the egg/flour method. After a quick fry in coconut oil, I soon had a batch of super crispy chicken ready to be sauced but not until serving time.

The Sauce

Many recipes call for ginger and a few other ingredients. I decided to bump up the orange factor and leave out the ginger (mainly because it’s one of the almost 50 things I cannot have on my elimination diet) and add lots of orange zest and orange essential oil**. Orange to the Nth!

As a sidenote, each time I have made orange chicken recently, I have also made garlic broccoli separately and then put the orange sauce on everything. I finally realized this is adding a lot of work when it all ends up having the same sauce so I just bumped up the garlic factor in the orange sauce and added steamed broccoli to get sauced with the chicken in each bowl.

You can of course add in ginger if you want and maybe when I can eat it again, I will since it is so GREAT for your digestion.

Before I forget, big things are coming that I can’t quite reveal yet, so make sure you have subscribed so you can be on the Insiders List. (Bonus! You get a free ebook, too.)

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Orange Chicken and Broccoli

The Sauce

2/3 cup orange juice

zest of one orange (about 1 tbsp)

3 tbsp lime juice

2 tbsp coconut sugar or to taste

1/2 cup coconut aminos

1 tbsp minced garlic

1 tsp minced ginger, optional

2 tbsp tapioca flour mixed with 2 tbsp water

12 or more drops of orange essential oil or orange extract

Crispy Chicken

2 lbs chicken breast cut into 1/2” cubes

2 tsps salt

1/2 cup tapioca flour

1/2 cup cassava flour

1 tsp salt

1 tsp garlic powder

1 tsp black pepper

1 tsp ginger powder, optional

Coconut Oil for Frying

The Other Stuff

1 pound steamed broccoli

4 servings of steamed rice (cauliflower or regular)

Instructions:

  1. Whisk all the ingredients for the sauce except the tapioca starch and water in a medium saucepan and place over medium high heat.

  2. Bring to a boil then slowly add the tapioca/water mixture a little at a time stirring in between additions. When it begins to coat the spoon stop and turn the heat down to low.

  3. Toss the chicken pieces with salt.

  4. Place all the dry ingredients in a bag and shake the chicken around in it to coat. Remove and place on a cooling rack set over a baking sheet to make sure extra flour is discarded.

  5. Melt a couple tablespoons in a skillet and heat until shimmering. Carefully add the chicken in a single layer ( you will need to do 2-3 batches so you don’t crowd it).

  6. After a minute or two, toss the chicken around and let it cook until all sides are browned. Cut open the biggest piece and if it’s white you’re good to go. Place in low oven to keep warm while you fry the other chicken pieces.

  7. Don’t want to fry? Bake the chicken on a well oiled pan and spray the pieces with aerosol coconut oil before placing in the oven. Bake at 400 degrees for 5-8 minutes or until the biggest piece is white all the way through.

  8. Serve the freshly steamed broccoli and crispy chicken on top of rice and liberally spoon the sauce over all then serve extra sauce on the side.

P.S. If you are on Instagram, follow me @tablavie and use #tablavie on your post of your version of this recipe.

**Only use essential oils that are labeled as therapeutic or supplemental quality. My choice is Young Living. Don’t know about Young Living? Essential oils are a vital party of healthy living and you can find out more about my journey on this page.