Dinner just got a healthy makeover with this Sticky Orange Chicken Recipe! Made with 100% pure orange juice and organic baked chicken tenders in an almond meal crust, this tangy and sweet dinner recipe is a perfect weeknight meal.
I’m convinced that everyone needs a good chicken recipe up their sleeve. Just like chocolate chip cookies or a great cocktail, you never know when duty calls so you better be prepared with a go-to chicken recipe.
It doesn’t happen often, but occasionally I find myself hosting a spontaneous dinner party that requires me to whip up a hearty meal FAST. This sticky orange chicken was made with ingredients I already had in my home (win!) and was surprisingly easy to make (extra win!).
Here’s What You Need
- boneless, skinless chicken breast – can’t have orange chicken without chicken. I used chicken breasts but thighs would also work.
- egg – whisk an egg to create an egg wash the will bind the almond meal and spices to the chicken.
- almond meal – almond meal is a little coarser than almond flour so I find that it mimics breadcrumbs a bit better but either works!
- coconut oil – to sauté the garlic and ginger in for the sauce.
- ginger and garlic – the flavor base of the sauce! You’ll start by sautéing these two and then building on these flavors.
- orange juice – I used store bought orange juice but you can absolutely squeeze your own if you’re feeling fancy!
- rice vinegar – adds a hint of acidity to the dish and rounds out the flavors.
- tamari – soy sauce or coconut aminos also works.
- sesame oil – a little sesame oil adds a ton of flavor!
- tapioca starch – helps to thicken the sauce. You can also use cornstarch.
- seasonings and spices – garlic powder, chili powder, sea salt
Substitute Regular Flour
If you would prefer to use regular flour rather than almond meal feel free to sub in regular white flour instead. This orange chicken will no longer be paleo or grain-free but it will still be delicious!
How to Make Sticky Orange Chicken
STEP 1: Crack an egg into a medium bowl and whisk. In a separate bowl, combine the almond meal, garlic powder, chili powder and sea salt. Cut the chicken into bite sized pieces. Using one hand, place the chicken pieces into the egg and then place into the almond meal spice bowl. Use your clean hand to coat the chicken. Place the chicken on a baking pan. Repeat until all of the chicken is coated.
STEP 2: Bake chicken at 400ºF for 20 minutes. Set aside to make sticky orange sauce.
STEP 3: Add the coconut oil to a large pan or wok over medium-high heat. Add the ginger and garlic and sauté for 1-2 minutes or until fragrant and lightly browned. Add in the orange juice, rice vinegar, tamari and sesame oil and bring to a boil.
STEP 4: In a small bowl, combine the tapioca starch and hot water. Mix to form a slurry. Add to the orange sauce and stir until well combined. Reduce heat to a simmer and cook and until sauce has thickened (about 5 minutes).
STEP 5: Add the chicken to the sauce and stir gently to coat.
STEP 6: Serve with rice and veggies for a complete meal. Enjoy!
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How to Serve Orange Chicken
I like to keep it simple and serve it with a side of rice and veggies. You could do steamed green beans or broccoli… whatever you’d like!
How to Store Leftovers
Store any leftover orange chicken in an airtight container in the refrigerator for up to 5 days. I recommend reheating in a saucepan on the stovetop for the best texture but you can also reheat in the microwave if you’re short on time.