Orange Chicken
This Orange Chicken is delicious and comes together so quickly. I love being able to make the orange sauce while the chicken is frying. A huge plus is your house will smell like delicious oranges! Fry your chicken while you whip up the orange sauce and rice. This dinner comes together so nicely.
WHY I LOVE THIS
- FAST! This dinner comes together fast. With the chicken pieces being so small they cook quickly. I make the sauce and rice while the chicken pieces are frying. It’s amazing that such a delicious dinner can come together so quickly.
- FLAVOR Orange chicken is so full of flavor. The orange zest really takes it to another level. So the first time I made this I used fresh oranges and juiced them. The second time I made it I used a bottle of orange juice. We could not tell the difference! Save yourself some time and buy the bottle!
- OK TO OMIT Sesame Oil and Sesame Seed: This can be omitted without issues if you have a sesame allergy. I have made without and we like it both ways.
Orange Chicken {GF, Soy Free, Top 8 Free}
This orange chicken will be a family fave!
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Servings: 6 People
Ingredients
Chicken
- 3 Pounds Boneless skinless chicken thighs
- 1/2 Cup Vegan Mayo
- 1 ½ Cups Gluten Free Flour
- 1/4 Cup Corn Starch
- 1 tsp Salt
- 1/2 tsp Garlic Powder
- 2 Cups Oil for frying I used avocado oil
Orange Sauce
- 2 Cups Orange Juice (no pulp)
- 2 Tbsp Cornstarch
- 1 Tbsp Orange zest I used the zest from one orange
- 1 Tbsp Minced Fresh Garlic
- 1 Tbsp Minced Fresh Ginger
- 1/3 Cup Brown Sugar
- 1/3 Cup White Sugar
- 1/4 Cup Rice Wine Vinegar
- 1/4 Cup Coconut Aminos
- 1 Tsp Sesame Oil Optional
- 1 Bunch Green Onions Chopped Optional
Instructions
Chicken
- Cut Chicken into bite size chunks. Coat chicken with vegan mayo. Dump gf flour mix over chicken and toss to coat. Heat skillet with oil and fry chicken on each side until brown and cooked through. 3-4 Minutes per side.
Orange Sauce
- While chicken is frying in separate pan add cold OJ and cornstarch and mix well. Then add in all additional ingredients, garlic, ginger, brown sugar, white sugar, rice wine vinegar, coconut aminos, and sesame oil. Cook sauce until bubbly and thickened, about 10-15 minutes. Once thickened add chicken and sesame seeds to sauce and turn to coat. Place over rice and top with green onions.