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Easy Orange Chicken Skillet 🍊🌱🥢
Orange Chicken is one of the *MOST* requested meals currently, and throughout this past year by my teenagers. Once a week, someone is begging for it…Needless to say, I’ve had a lot of practice making this dish, and getting the flavors just right! 😅 You know…a little tiny kick but not too much (says the 13-year-old), perfectly sweetened, nice and orangy with a tiny lil’ bit of tang. Really fresh tasting too thanks to the orange zest.
It’s Gluten-free, quick to make, and really, really GOOD.
Feel free to add or take away ingredients at your house. For example, I LOVE spicy, so if I was making this just for myself, I’d add more chili peppers. Some like more or less garlic & ginger. It’s super customizable to your tastes.
➡️ Rachel’s Tips
The one thing I do recommend is using super fresh ingredients. Fresh oranges that you juice yourself. Fresh garlic, fresh ginger etc. Because there are only a few ingredients, it’s important they are all the freshest.
Orange Chicken is EXCELLENT for meal prep too! Just add your brown rice and steamed broccoli 🥦 Stays great in the fridge for 4 days.
4-5 servings
Ingredients:
Chicken:
- 2 lbs boneless skinless chicken breast
- 1/4 cup GF flour, or Arrowroot powder
- sea salt and ground black pepper, to taste
- 2 Tbsps avocado oil
Sauce:
- 3 fresh garlic cloves
- 1” piece fresh ginger, peeled, and grated
- 1 red chili, seeded and finely chopped
- 1 cup fresh-squeezed orange juice
- 2 Tbsps fresh orange zest
- 2 Tbsps apple cider vinegar
- 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
- 2 Tbsps raw honey
To garnish:
- pinch red pepper flakes
- sesame seeds
- green onions, sliced
- lime & orange wedges
Serve with:
- cauliflower rice, brown rice, quinoa, and steamed broccoli
Instructions:
Pat your chicken dry with a paper towel to remove any moisture. Using a sharp knife, cut into bite-sized pieces.
Transfer to a large bowl and sprinkle with flour, sea salt and pepper. Toss well to evenly coat all pieces of chicken.
Heat the oil in a large skillet over medium heat. Add the chicken in a single layer and cook until nicely browned on all sides, about 8-10 minutes in total.
Set aside on a plate and cover to keep warm.
In that same skillet, add garlic, ginger, and chili, then sauté for 1 minute. Add in the remaining ingredients: orange juice, zest, vinegar, coconut aminos and honey.
Whisk to combine and scrape all the brown bits from the bottom of the pan.
Once the sauce starts to simmer and slightly reduce, return your cooked chicken and toss with the orange sauce until heated through.
Garnish with sesame seeds and green onions and serve with brown rice, or cauliflower rice, and steamed broccoli.
Enjoy!
❤Rachel
Ingredients
Chicken:
- 2 lbs boneless skinless chicken breast
- 1/4 cup GF flour, or Arrowroot powder
- sea salt and ground black pepper, to taste
- 2 Tbsps avocado oil
Sauce:
- 3 fresh garlic cloves
- 1” piece fresh ginger, peeled, and grated
- 1 red chili, seeded and finely chopped
- 1 cup fresh squeezed orange juice
- 2 Tbsps fresh orange zest
- 2 Tbsps apple cider vinegar
- 2 Tbsps coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- 2 Tbsps raw honey
To garnish:
- pinch red pepper flakes
- sesame seeds
- green onions, sliced
- lime & orange wedges
Serve with:
- cauliflower rice, brown rice, quinoa, and steamed broccoli
Instructions
- Pat your chicken dry with a paper towel to remove any moisture. Using a sharp knife, cut into bite sized pieces.
- Transfer to a large bowl and sprinkle with flour, sea salt and pepper. Toss well to evenly coat all pieces of chicken.
- Heat the oil in a large skillet over medium heat. Add the chicken in a single layer and cook until nicely browned on all sides, about 8-10 minutes in total. Set aside on a plate and cover to keep warm.
- In that same skillet, add garlic, ginger, and chili, then sauté for 1 minute. Add in the remaining ingredients: orange juice, zest, vinegar, coconut aminos and honey. Whisk to combine and scrape all the brown bits from the bottom of the pan.
- Once the sauce starts to simmer and slightly reduce, return your cooked chicken and toss with the orange sauce until heated through.
- Garnish with sesame seeds and green onions and serve with brown rice, or cauliflower rice, and steamed broccoli.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
Chicken:
- 2 lbs boneless skinless chicken breast
- 1/4 cup GF flour, or Arrowroot powder
- sea salt and ground black pepper, to taste
- 2 Tbsps avocado oil
Sauce:
- 3 fresh garlic cloves
- 1” piece fresh ginger, peeled, and grated
- 1 red chili, seeded and finely chopped
- 1 cup fresh squeezed orange juice
- 2 Tbsps fresh orange zest
- 2 Tbsps apple cider vinegar
- 2 Tbsps coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
- 2 Tbsps raw honey
To garnish:
- pinch red pepper flakes
- sesame seeds
- green onions, sliced
- lime & orange wedges
Serve with:
- cauliflower rice, brown rice, quinoa, and steamed broccoli
Instructions
- Pat your chicken dry with a paper towel to remove any moisture. Using a sharp knife, cut into bite sized pieces.
- Transfer to a large bowl and sprinkle with flour, sea salt and pepper. Toss well to evenly coat all pieces of chicken.
- Heat the oil in a large skillet over medium heat. Add the chicken in a single layer and cook until nicely browned on all sides, about 8-10 minutes in total. Set aside on a plate and cover to keep warm.
- In that same skillet, add garlic, ginger, and chili, then sauté for 1 minute. Add in the remaining ingredients: orange juice, zest, vinegar, coconut aminos and honey. Whisk to combine and scrape all the brown bits from the bottom of the pan.
- Once the sauce starts to simmer and slightly reduce, return your cooked chicken and toss with the orange sauce until heated through.
- Garnish with sesame seeds and green onions and serve with brown rice, or cauliflower rice, and steamed broccoli.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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