Get that sweet, sticky sauce you crave with this healthy orange chicken. Without all the processed ingredients and MSG, this easy recipe is Paleo + Whole30!
To make the sauce, add the sauce ingredients to a small bowl or jar and mix well.
Cut chicken into cubes and set aside.
Place arrowroot starch, sea salt and pepper on a plate and mix to combine. Working in batches, add the chicken pieces to the plate and toss to coat. Repeat until all of the chicken pieces are coated with the starch mixture.
Heat a large pan over medium heat and add sesame oil. Once hot, add the chicken cubes.
Cook, stirring occasionally, until the chicken is browned and cooked through, about 7-8 minutes. Remove and place on a plate.
While the chicken is cooking, gather any optional topping ingredients you'll use.
After removing the chicken, turn the heat on the pan down to low. Give the orange juice sauce another quick stir to make sure the starch is mixed in well. Pour the sauce into the pan and deglaze, scraping the bits from the bottom of the pan.
Stir frequently to keep the sauce from sticking. Simmer for 2-3 minutes, or until the sauce has thickened.
Add the chicken back in with the sauce and toss to coat. Simmer for another 2-3 minutes. If desired, continue to simmer for longer to further cook down the sauce.
Once the chicken is finished, remove from heat. Serve with any optional toppings.
Notes
Tapioca or corn starch can be used in place of arrowroot starch in this recipe. Corn starch is not considered Paleo or Whole30.
If you don't have fish sauce or don't like fish sauce you can omit this ingredient.