Can I substitute chicken thighs for chicken breasts?

Absolutely! Chicken thighs are a fantastic substitute. They’ll stay extra juicy and bring even more flavor to the dish. Cut them the same way as you would the breasts, and follow the recipe as written.

Is the fish sauce essential for the flavor?

Fish sauce is completely optional here. It adds a subtle depth and umami note that makes the sauce extra savory, but leaving it out won’t make or break the recipe. You’ll still get all the zesty orange goodness.

What can I use instead of arrowroot starch?

If you’re out of arrowroot, tapioca starch is the best alternative for a similar texture and thickening power. Cornstarch is another option (though not paleo), and it will do the trick in a pinch.

Can I meal prep this recipe?

Definitely! Paleo Orange Chicken is a meal-prepper’s best friend. Cook a double batch and portion it into containers with cauliflower rice or veggies. It reheats beautifully for quick lunches and stress-free dinners throughout the week.

Paleo Orange Chicken Recipe

Name: Paleo Orange Chicken Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Dairy-free
Ingredients: 1-1/2 lb. boneless skinless chicken breast, cut into 1″ pieces (or chicken thighs, see note); 1/4 cup arrowroot starch; Salt and pepper, to taste; 1 tablespoon avocado oil; 3/4 cup orange juice (preferably fresh); 2 tablespoon orange zest; 2 tablespoons rice wine vinegar (substitute apple cider vinegar if needed); 1/2 teaspoon fish sauce (optional, see note); 1 tablespoon honey (omit for Whole30); 1 garlic clove, minced; 1” piece ginger, peeled and grated or minced; 1 teaspoon sesame oil; Pinch red pepper flakes; Sesame seeds, for garnish; Scallions, sliced, for garnish; Cauliflower rice

Description

This Paleo Orange Chicken recipe is a quick and delicious dinner that’s naturally gluten-free, dairy-free, and paleo. Tender chicken breast pieces are coated in arrowroot starch, quickly pan-seared, and then simmered in a tangy and sweet orange sauce with hints of ginger and garlic. Ready in just 20 minutes, this healthier alternative to takeout is perfect for busy weeknights, and it’s sure to be loved by the whole family.

Ingredients

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For the Chicken

1–1/2 lb. boneless skinless chicken breast, cut into 1″ pieces (or chicken thighs, see note)
1/4 cup arrowroot starch
Salt and pepper, to taste
1 tablespoon avocado oil

For the Orange Sauce

3/4 cup orange juice (preferably fresh)
2 tablespoon orange zest
2 tablespoons rice wine vinegar (substitute apple cider vinegar if needed)
1/2 teaspoon fish sauce (optional, see note)
1 tablespoon honey (omit for Whole30)
1 garlic clove, minced
1” piece ginger, peeled and grated or minced
1 teaspoon sesame oil
Pinch red pepper flakes

For Serving

Sesame seeds, for garnish
Scallions, sliced, for garnish
Cauliflower rice

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Instructions

Coat the Chicken: Cut chicken into 1″ pieces and place them in a large bowl. Add arrowroot starch, a big pinch of salt and pepper, and toss well to fully coat all the chicken pieces.
Sear the Chicken: Heat the avocado oil in a large, heavy skillet over medium-high heat. Once the oil is hot, add the chicken pieces (work in batches if needed to avoid overcrowding). Brown the chicken on both sides for 3-4 minutes per side. Remove the cooked chicken from the skillet and set aside.
Make the Orange Sauce: To the same skillet, add the orange juice, orange zest, rice wine vinegar, fish sauce (if using), honey, minced garlic, grated ginger, sesame oil, and a pinch of red pepper flakes. Increase the heat and bring the mixture to a boil, scraping up any browned bits on the bottom of the pan. Let the sauce boil for a few minutes until it thickens slightly.
Combine Chicken and Sauce: Return the browned chicken pieces to the pan with the sauce. Stir well, and cook for about 1 more minute or until the chicken is fully heated and coated in sauce.
Serve: Serve the orange chicken immediately, spooning the sauce over the chicken and cauliflower rice. Garnish with sesame seeds and sliced scallions.

Notes

You can substitute boneless, skinless chicken thighs for the chicken breast.
If you don’t have rice wine vinegar, use apple cider vinegar as an alternative.
Fish sauce is optional; it enhances the flavor but can be omitted.
For Whole30 compliance, leave out the honey.
Serve with cauliflower rice for a paleo-friendly side.

Nutrition

Serving Size: 1/4 of recipe (without cauliflower rice)
Calories: 325
Sugar: 11g
Sodium: 620mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 38g
Cholesterol: 90mg