At this time of year (Decemeber-March), it’s the peak season for citrus. Which means this is the perfect time to make this healthy orange chicken recipe! Oranges at this time of year are extra juicy, sweet, and flavorful! This recipe also has tons of options for whatever your personal goals are. You can serve the orange chicken on butter lettuce wraps, on a bed of white rice, or even fried rice!
what are coconut aminos?
This is my most commonly asked question on my blog. What are coconut aminos? Well, coconut aminos are a soy-free alternative to soy sauce. They have about 75% less sodium than regular soy sauce. They are made with the fermented sap of coconut palm, but they do not taste like coconuts.
Truthfully, they taste very similar to soy sauce, but they’re gluten-free, dairy-free, soy-free, and refined sugar-free. As well paleo and whole 30 compliant. Coconut aminos are one of my favorite things to cook with to give a delicious, Asian-inspired teriyaki taste flavor with clean ingredients.
For more recipes using coconut aminos, click here.
where can I buy coconut aminos?
You should be able to buy coconut aminos at most grocery stores. Oftentimes they are tucked away in a specified ‘health food’ section, or they may be with international items like soy sauce. In my hometown in Central Illinois, I’ve found them at stores like County Market, Harvest Market, Whole Foods, and Trader Joes. And of course, Amazon!
There are also many products called “Liquid Aminos” that will work in replace of coconut aminos as well, but they are not made with just coconut. They do contain some soy, and have slightly higher sodium content but are still a good alternative to soy sauce.
Healthy Orange Chicken
- 2 large chicken breasts trimmed and diced into small pieces
- 2 tablespoons toasted sesame oil divided
- 3/4 cup freshly squeezed orange juice ~about 3 medium-sized oranges
- zest of 1 medium-size orange
- 1/2 cup coconut aminos
- 3 tablespoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- salt and pepper to taste
- 1 teaspoon arrowroot or tapioca flour
- 1 tablespoon water optional
- Trim & dice the chicken breast into small pieces. Add about a tablespoon toasted sesame oil to a pan and let it come to high heat. Once hot, add the chicken until fully cooked through and golden brown.
- While the chicken is cooking, make the sauce. Combine orange juice, orange zest, coconut aminos, honey, garlic, ginger, and 1 tablespoon toasted sesame oil in a small bowl. Remove chicken from pan and set aside.
- Add the sauce to the pan (with chicken removed) on medium heat. Bring to a light simmer. Next, combine tapioca/arrowroot starch and water in a small bowl and add that to the sauce. After a few minutes, a glaze should begin to form as the sauce thickens.
- Once the sauce turned into a glaze, add the chicken back in and mix until all pieces are coated. Serve the chicken in lettuce wraps, with white rice, or my easy fried rice recipe. Top with green onions, purple cabbage, carrots, or sesame seeds. Enjoy!