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!
Ingredients
- 1.5 pounds chicken thighs or breasts, cut into 1 inch pieces
- 2 tbsp olive oil
- pinch ground pepper
- 1/4 cup tapioca flour, divided
- 1 orange, zest and juice of
- 2 tbsp rice vinegar
- 1 tsp minced garlic
- 1 tsp ginger
- 1/3 cup coconut aminos
- 1/4 cup chicken broth
- broccoli, optional
- green onions, for garnish
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