I’m always looking for ways to simplify things, especially when it comes to cooking – this yummy recipe is the perfect example.

I took my oldie but goodie oven-baked orange chicken, and worked on a much faster way to get the same delicious taste.

This time I used boneless chicken breast slices with a simple coating, and then fried the pieces in my stovetop skillet while the sauce simmered away in a separate saucepan. Super easy!

This bite-sized orange chicken dish is perfect served over either cauliflower rice or parboiled rice – the ideal combo for a fast lunch or fantastic dinner.

Hope you give this new paleo orange chicken version a try, I think you’ll really like it. As always, let me know what you think!

easy paleo recipe for Asian orange chicken takeout style

EZ Paleo Orange Chicken Takeout Style

January 27, 2017

Ingredients

2 Tbsp avocado oil

1 1/2 - 2 lbs boneless, skinless chicken breasts cut into bite size pieces

1/4 cup Tapicoa starch

1 tsp salt

1 tsp pepper

2 eggs, whisked

Orange Sauce

1/2 cup chicken broth

1/2 cup fresh squeezed orange juice

1/4 cup honey

1/4 cup rice wine vinegar

2 Tbsp coconut aminos or Tamari

1 tsp orange zest

1/2 tsp ground ginger

1/2 tsp garlic powder

1/4 tsp red pepper flakes

Sauce Thickener

1 Tbsp tapioca starch

1 Tbsp cold water

Directions

1In a sauce pan over medium heat, combine all sauce ingredients and bring to a simmer

2Add 2 tablespoons of avocado oil to a large skillet over medium heat (oil should have small ripples when ready)

3While the sauce is simmering, cut up the chicken breasts into bite-size chunks.

4Add the tapioca starch, salt and pepper to a small bowl

5In a separate small bowl, whisk the 2 eggs

6Dredge the cut chicken pieces through the tapioca flour mix, lightly tap to remove excess starch, then dip each piece in the egg mixture, and shake off excess

7Place coated chicken pieces into hot skillet. Cook about 3-4 minutes each side or until chicken pieces are browned and cooked through. Remove from skillet and set on plate lined with paper towels. Cook in batches until all the pieces are fried and draining

8Whisk 1 tablespoon each of tapioca and water together in a small bowl until combined. Bring stovetop orange sauce briefly up to a soft boil and stir in the tapioca and water mixture until sauce thickens – about 1 minute

9Remove sauce from heat and toss with fried chicken pieces. Garnish with sesame seeds and scallions

10Serve over riced cauliflower or parboiled rice with extra sauce, if desired

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Laura says:

February 23, 2017 at 5:43 pm

This is melt in your mouth deliciousness! I have tried so many similar recipes and it blows all of them away. Better than take out and way healthier, even my 2 year old loved it!

Trina says:
March 12, 2017 at 4:15 pm

Hi Laura! Thank you so much! What a great compliment. My husband really liked this recipe and was the person that had been begging me for Orange Chicken. I’m so happy your family enjoyed! Thank you for taking the time to comment. :)

Linda Meck says:

February 3, 2017 at 7:11 am

I made this earlier this week and it is THE BOMB. I have been told I need to double the recipe and make it weekly :).

Paleo Newbie says:
February 3, 2017 at 4:50 pm

Linda, I’m so happy to hear this! 😍 Music to my ears. 😘
Linda Meck says:
February 3, 2017 at 5:18 pm

Paleo Newbie – I stopped at the grocery store on the way home from work tonight and got 4 lbs of organic boneless, skinless chicken thighs just to make more (we prefer the juicier dark meat) ❤️
Paleo Newbie says:
February 3, 2017 at 5:33 pm

Linda Meck So do I. I created d the recipe to make it friendly to those that don’t know chicken thighs rule. I’m with you! 👍😋