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Daily Archives: January 23, 2017

Not So Spicy, Crispy Orange Chicken

Love, LOVE, LOVE this meal.  The family begs for it weekly.  We adapted this recipe when I had to eliminate tomato from my diet and it seriously tastes oh SO good.  The dish is gluten, dairy and nut free and can be a low carb meal when paired with cauliflower rice.  We’ve also offered up a low-glycemic adaptation.  The chicken is crunchy, saucy and just so satisfying.  You won’t miss take out again, promise.  When zested with citrus, it delivers a punch that will have your taste buds begging for more and this orange chicken will soon become a family favorite everyone will crave.  

Not So Spicy, Crispy Orange Chicken
Serves 4
A little touch of sweet and a lot of sticky, this chicken is over the top delicious
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
  1. 1/4 cup fresh squeezed orange juice OR non-gmo juice NOT from concentrate
  2. 3 tablespoons gluten free soy sauce
  3. 3 tablespoons apple cider vinegar
  4. 3/4 cup organic brown sugar or substitute coconut crystals for low-glycemic
  5. 2 boneless skinless organic chicken breasts, diced
  6. 3 organic eggs, beaten
  7. 1 cup non-gmo cornstarch (We like Clabber Girl brand or Rumford)
  8. 3/4 teaspoon salt
  9. 1/2 teaspoon black pepper
  10. 3/4 cup organic coconut oil for frying
  11. 1/2 cup non-gmo canola oil for frying
  12. Mandarin orange for garnish and zesting
  13. Optional: sesame seeds, green onion
  1. In a large skillet, heat coconut oil and canola oil over medium heat. While oil is heating, add beaten eggs to a medium size bowl. In a separate bowl, combine the cornstarch with your salt and pepper. Now dip the chicken pieces individually in the egg and then the cornstarch mixture, coating each piece. Place the coated chicken pieces in the oil and fry until your battered pieces turn golden brown, flipping half-way through. While the chicken is browning, preheat the oven to 425 and make the sauce. In a pot, combine the fresh squeezed juice with the gluten free soy sauce, brown sugar and apple cider vinegar. Heat until boiling and set sauce aside.
  2. Now transfer the cooked chicken onto a plate with a paper towel (to catch excess oil) and then place into a baking dish (approx. 9x9). Finally, pour sauce over chicken and bake for 15 minutes, stirring every 5 minutes to evenly coat the chicken pieces.
  3. Serve over cauli rice for low carb option or sticky rice if desired. Garnish your dish with sesame seeds and green onion if you choose. Zest chicken with mandarin juice, or zested orange peel for added citrus flavor just before serving.
Adapted from Tablespoon
Adapted from Tablespoon
3 Whole Peas in our Gluten Free Pod

 We often pair our chicken with cauli-rice and sugar snap peas or edamame.  



If you’d like to try out our ingredients for reference, we’ve included a helpful photo below…. 

Also, if you don’t have access to some of these cleaner products near you…we’ve found a few of them online for you!

Rumford Corn Starch 

Coconut Oil

Wholesome Light Brown Sugar

Gluten Free Soy Sauce

Redmonds Real Salt

Organic Canola Oil

Bragg Apple Cider Vinegar


                                   Here…the chicken frying up in coconut oil


                            Pouring the prepared sauce over the fried chicken




Dinner is served.  Enjoy!