Entrees

Gluten Free Orange Chicken

Skip the takeout & try this Gluten Free Orange Chicken instead! It comes together in 30 minutes, is perfectly crispy and full of fresh orange flavor. Pair it with jasmine rice and broccoli for a complete meal.

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healthy gluten free orange chicken on a plate

Why You’ll Love This Recipe

  • Gluten Free Orange Chicken comes together in 30 minutes.
  • It’s breaded with a gluten free mixture so it’s still crispy without the gluten.
  • Baked on the stovetop and not fried so it’s a healthier alternative.
  • A great option for a weeknight dinner.
  • Loaded with bright and fresh orange flavor.
  • No cornstarch!
  • If you loved this recipe, be sure to check out my Cashew Chicken for another delicious idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Gluten Free Orange Chicken. Scroll down to the recipe card for a full list of ingredients and instructions.

This recipe uses chicken breast, but you can easily use boneless chicken thighs if desired.

Tapioca flour is a gluten free flour that creates the same crispy texture without the gluten. It is also a great alternative to corn starch or arrowroot powder.

Baking power will also help the outer breading to be nice and crispy.

The seasonings will consist of salt, pepper, ginger powder and garlic powder.

I use a combination of sesame oil and coconut oil to cook the chicken, but you can use one or the other. Alternatively, avocado oil or extra virgin olive oil will work too.

Fresh orange juice and orange zest will add a ton of flavor, I like to use Natalies freshly pressed orange juice.

Coconut aminos is a sweeter soy sauce that is naturally gluten free. You can however, use a gluten free soy sauce if desired.

Honey and coconut sugar add the perfect amount of sweetness! You can use both like I did, or one or the other.

all the ingredients you need to make this orange chicken in individual containers

How To Make

ONE: First cube chicken and then toss in tapioca flour and seasonings. Add chicken to a preheat skillet with a touch of sesame oil and cook on each side until cooked all the way through. Remove chicken from skillet and set aside.

TWO: Next, add coconut oil to the skillet with freshly minced garlic and red pepper flakes. Add in the coconut aminos, orange juice, honey, coconut sugar, and orange zest. Mix well and then add in the tapioca flour and stir until combined.

THREE: Let sauce simmer on low until it has thickened and then add the chicken back in and stir until each piece is well coated. Serve on top of rice and enjoy with sesame seeds and green onions.

Tips And Tricks

Make sure each piece of chicken is well coated in the breading. This will ensure each piece is crispy after cooking.

Cook chicken in two batches in needed, you want to allow space between each piece so they can cook evenly and become crispy. Over-crowding the pan will create a soggy chicken.

Tapioca flour helps thicken the sauce, but you can easily use corn starch or arrowroot powder if desired.

Allow your sauce to simmer on medium-low heat for 3-5 minutes to thicken.

Careful not to burn the orange juice when adding in, keep on a low to medium heat.

How To Serve And Store

Serve this Gluten Free Orange Chicken on top of jasmine rice and serve with sesame seeds and green onions. I recommend adding in some steamed broccoli as well for a complete meal.

Store leftovers in an airtight container and reheat in the microwave for best results. Leftover will keep for 3-4 days.

an overhead shot of the orange chicken plated, topped with sesame seeds and green onions.

Taste And Texture

This healthier orange chicken is the perfect balance of sweet and tangy. The first bite is loaded with orange zest, it’s not too sweet compared to your standard orange chicken that you would get at a takeout restaurant.

The texture is soft, chewy and crispy on the edges.

Frequently Asked Questions

What can I use instead of tapioca flour?

Tapioca flour helps thicken the sauce, but you can easily use corn starch or arrowroot powder if desired.

Can I use chicken thighs instead of breast?

Yes, absolutely!

Why does my chicken taste bitter?

Either too much orange zest, or you burnt the orange juice when mixing into the sauce. I recommend adding it in on a low heat.

Other Recipes You May Like

If you make this Gluten Free Orange Chicken, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Gluten Free Orange Chicken

Skip the takeout & try this Gluten Free Orange Chicken instead! It comes together in 30 minutes, is perfectly crispy and full of fresh orange flavor. Pair it with jasmine rice and broccoli for a complete meal.
Pin Recipe
PREP TIME:
15 minutes
COOK TIME:
15 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

Chicken

  • 1.5 pounds boneless chicken breast, cubed
  • 2 tbsp tapioca flour, can sub corn starch or arrowroot powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp fresh ground black pepper
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 2 tsp sesame oil, can sub coconut oil, avocado oil or extra virgin olive oil

Orange sauce

  • 2 tbsp coconut oil
  • 3 cloves of garlic, minced
  • 1/4 tsp red pepper flakes
  • 1 cup fresh orange juice
  • 2 tbsp coconut aminos, can sub gluten free soy sauce
  • 1 tbsp honey
  • 1.5 tbsp coconut sugar
  • 1 tsp orange zest
  • 1/2 tbsp tapioca flour, can sub corn starch or arrowroot powder

Extras

  • orange wedge
  • sesame seeds
  • green onions
  • broccoli
  • jasmine rice

SCALE:

1X

YIELDS:

4 servings

Directions

  1. First cube chicken breast into 1 inch pieces, add to a medium bowl and then toss in tapioca flour and seasonings.
  2. Heat a medium skillet or wok over medium low heat and add in 1 tsp of sesame oil. You may need to cook the chicken in two batches. Add chicken to a preheat skillet and cook on each side until cooked all the way through, about 4-6 minutes each side or until internal temperature reaches 165F. Remove chicken from skillet and set aside.
  3. Next, on low heat, add coconut oil to the skillet with freshly minced garlic and red pepper flakes. Stir for 20 seconds.
  4. Add in the coconut aminos, orange juice, honey, coconut sugar, and orange zest. Mix well and then add in the tapioca flour and stir until combined.
  5. Let sauce simmer on low until it has thickened, about 3 minutes stirring occasionally. Then add the chicken back in and stir until each piece is well coated.
  6. Serve on top of rice and enjoy with sesame seeds and green onions.

Notes

  • Make sure each piece of chicken is well coated in the breading. This will ensure each piece is crispy after cooking.
  • Cook chicken in two batches if needed, you want to allow space between each piece so they can cook evenly and become crispy. Over-crowding the pan will create a soggy chicken.
  • Tapioca flour helps thicken the sauce, but you can easily use corn starch or arrowroot powder if desired.
  • Allow your sauce to simmer on medium-low heat for 3-5 minutes to thicken.
  • Careful not to burn the orange juice when adding in, keep on a low to medium heat.

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