If you loved ordering orange chicken at Chinese restaurants and have missed its zesty, sweet flavor after nixing gluten from your diet, try this gluten-free alternative! This delicious recipe savors the traditional flavor while remaining free of grains, gluten, and dairy. I also substituted a bed of broccoli for the white rice in order to increase the vegetable content and nutritional density of this dish!
- 4 skinless boneless chicken breasts cut into bite-sized pieces
- 2 Tbsp. coconut oil
- ¼ cup chicken stock
- 3 Tbsp. honey
- 2 cloves garlic, minced
- 1 Tbsp. orange zest
- ¼ cup fresh orange juice
- 3 Tbsp. coconut aminos
- 1 ½ tsp. Sriracha
- ¼ tsp. ground ginger
- 1 pinch red pepper flakes
- 1 tsp. sesame seeds for garnish
- 2 bunches of broccoli
1. Cut broccoli into small florets.
2. Place the florets into a large pot, cover with water, and drizzle 1 Tbsp. of coconut oil on top.
3. Cover the pot and cook on medium-low for 20-30 minutes. Once cooked, remove from heat.
4. Set a medium skillet on the stove at medium heat. Add 1 Tbsp. coconut oil and allow it to melt before adding the chicken.
5. While the chicken is cooking, combine the chicken stock, honey, garlic, orange zest, orange juice, coconut aminos, Sriracha, ginger, and red pepper flakes.
6. Remove the chicken after 8-10 minutes, reduce the heat to low, and pour the mixture into the heated skillet. Stir continually while the sauce reduces. Once the sauce coats the back of your spoon, remove from heat and pour it over the chicken.
7. Place a bed of broccoli onto your plate, add the chicken, and spoon a little extra sauce on top. Garnish with sesame seeds.