Orange Chicken

Who doesn’t love orange chicken, that tangy yet sweet Chinese American staple? It is no surprise that Trader Joe’s #1 selling item is Orange Chicken nearly year round. But we eat Paleo/Whole 30 in our house so I am always modifying a recipe- like a ninja warrior challenge, give me any recipe and I will tweak all the “unapproved” ingredients out.
This one has been a fav in our house and dinner parties, hope you enjoy it!


1lb of boneless skinless chicken, breast or thighs. Whichever you prefer, I have made this with both!
5 Tbsp of Tapioca flour: 4 for coating the chicken and 1 one for the sauce
1 tsp of salt, I use Diamond Crystal Kosher salt 
1 tsp of ground black pepper
2 cups of broccoli flowerettes
1 whole red bell pepper sliced
Juice of two fresh oranges
1 tsp of finely grated orange zest
3 garlic cloves finely chopped
1 tsp of fresh grated ginger
1 tsp of sesame oil
2 Tbsp of Sambal chili sauce, more or less depending on how spice you like
1/2 cup cooking like Avocado oil or another high temp oil for frying


  1. Heat the cooking oil in a heavy bottom frying pan or wok
  2. Cut the chicken in to bit size pieces and pat dry with a paper towel
  3. In a deep bowl mix 4 tablespoons of tapioca flour with the salt and pepper
  4. Toss the chicken in the flour mix to evenly coat 
  5. In small batches fry the chicken until browned and set aside on a paper towel
  6. Discard any remaining oil from the chicken and add one tablespoon of cooking oil and the sesame oil to the pan and heat medium-high
  7. Add the chopped garlic, sambal and ginger cook for 1 min
  8. Add the vegetables
  9. Add the chicken to the vegetables and cook for another 5 mins stirring a few times
  10. In a small bowl mix together the orange juice and tapioca flour, whisk together until you do not have any clumps
  11. Slowly add the sauce mixture to the  chicken and veggies while stirring constantly
  12. stir in the orange zest