This Whole30 Orange Chicken recipe is WAY better than takeout!  It’s fresh, light and filled with those signature flavors you crave and love.  Serve with broccoli or cauliflower rice for a healthy Whole30 approved meal that the whole family will love!  My other favorite Whole30 takeout copycat is this Whole30 Beef and Broccoli.

Ingredients List

CHICKEN BREASTS OR CHICKEN THIGHS: Chicken thighs are more tender than chicken breasts, but both cuts of meat work well for this Whole30 Orange Chicken recipe.

TAPIOCA FLOUR: Tapioca flour is used to both coat the chicken and thicken the sauce.  This Paleo and Whole30 flour gives the chicken that signature breaded texture.

ORANGE: Freshly squeezed orange juice is the perfect punch of flavor.  Additionally, the zest adds some extra sweetness.

COCONUT AMINOS: Coconut aminos is the gluten free and soy free equivalent of soy sauce.  In this case, it acts as the base of the sauce. It is the base of my Sugar Free Stir Fry Sauce, which is similar to these flavors.

OTHER INGREDIENTS: olive oil, ground pepper, rice vinegar, minced garlic, ginger, chicken broth, broccoli, green onions

How To Make in Instant Pot

Step 1

First, set pressure cooker to sauté and add olive oil.  Next, add chicken, pepper and tapioca flour to a Ziplock bag and toss until fully coated.

Step 2

Once coated, add chicken to the pot and cook for 2 minutes on each side.  Then, press cancel.

Step 3

Next, add remaining ingredients (except remaining tapioca flour, broccoli and green onions) to the pot and pressure cook on high for 4 minutes.

Step 4

After 4 minutes, allow the pressure to naturally release for 10 minutes before pushing valve to Vent and releasing the rest of the pressure.

Step 5

Remove 2 tablespoons of the liquid inside the pot and add to a small bowl.  Stir in remaining tapioca flour.

Step 6

Add this mixture to the pot and press sauté.  Cook until sauce has thickened.  Lastly, serve with broccoli and green onions if desired.

How To Make on the Stovetop

Step 1

To make stovetop Whole30 Orange chicken, heat a large skillet over medium heat.

Step 2

Next, add chicken, pepper and tapioca flour to a Ziplock bag and toss until fully coated.  Add olive oil and chicken to the skillet.  Cook for 3 minutes on each side.

Step 3

Then, add remaining ingredients (except remaining tapioca flour, broccoli and green onions) to the skillet and cook for 5 minutes.

Step 4

Remove 2 tablespoons of the liquid inside the skillet and add to a small bowl.  Stir in remaining tapioca flour.

Step 5

Next, add this mixture back to the skillet and cook until sauce has thickened.  Lastly, serve with broccoli and green onions if desired.

Whole30 Dinner Ideas

There are so many Whole30 dinner ideas that can be seen in my Whole30 Ultimate Guide.  Some favorites include: Whole30 Paleo Asian Meatloaf, Whole30 Sloppy Joes and Whole30 Sheet Pan Chicken Thighs.

You May Also Like

If you make this recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!

At a Glance:
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Get the Recipe: Whole30 Orange Chicken

This Whole30 Orange Chicken recipe is easy, healthy and delicious! It's made in one skillet and takes less than 30 minutes from start to finish. This is a great Whole30 dinner or meal prep option that the whole family will love. It's way better than takeout!
4.93 from 42 votes
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Ingredients

4 servings

Instructions 

Pressure Cooker Instructions

  • First, press sauté on pressure cooker. In a Ziplock bag, add 2 tablespoons tapioca flour, chicken and pepper. Toss until chicken is fully coated.
  • Place chicken in pressure cooker and sauté for 2 minutes on each side. Then, press cancel.
  • Add all remaining ingredients (except tapioca flour, broccoli and green onions) to the pressure cooker. Secure lid and pressure cook on high for 4 minutes.
  • Let pressure naturally release for 10 minutes, then carefully push valve to Vent and release remaining pressure.
  • Take 2 tablespoons of the juice inside the pot and add to a small bowl. Then, whisk in remaining tapioca flour until combined.
  • Next, add this sauce to the pot and press sauté. Sauté for 2 to 3 minutes, or until sauce has thickened.
  • Finally, serve with cooked broccoli and green onions if desired.

Stovetop Instructions

  • First, in a Ziplock bag, add 2 tablespoons tapioca flour, chicken and pepper. Toss until chicken is fully coated.
  • Heat a large skillet over medium heat and add olive oil and chicken. Next, cook for 3 minutes on each side.
  • Then, add all remaining ingredients (except tapioca flour, broccoli and green onions) to the skillet. Cook for 5 minutes.
  • Remove 2 tablespoons of the juice inside the skillet and add to a small bowl. Then, whisk in remaining tapioca flour until combined.
  • Next, add this sauce to the skillet and cook for 2 to 3 minutes, or until sauce has thickened.
  • Lastly, serve with cooked broccoli and green onions if desired.

Notes

  • Chicken is done cooking when it has reached an internal temperature of 165 degrees Fahrenheit.
  • Tapioca flour really thickens the sauce.  I suggest adding a little to start and adjusting to your desired preference.
  • The longer the sauce simmers/sautés, the thicker it will become.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in a skillet with a drizzle of olive oil.
Calories: 320kcal, Carbohydrates: 15g, Protein: 37g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 704mg, Potassium: 707mg, Fiber: 1g, Sugar: 3g, Vitamin A: 125IU, Vitamin C: 21mg, Calcium: 24mg, Iron: 1mg
Author: Addison LaBonte
Course: Main Course
Cuisine: Chinese

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