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This gluten free orange chicken is a traditional Chinese dish with chicken coated in a sweet orange-flavor sauce which thickens into a glaze that can be prepared in under 30 minutes.
Everyone has their favorites at Chinese restaurants. For me it's General Tso's (I know typical American) and orange chicken. The problem with both is that they're fried so they aren't too healthy for you.
Then I came across Gimme Some Oven which inspired me to make a healthy orange chicken recipe. This version of orange chicken packs the savory and sweet orange flavor, but way fewer calories that is sweetened with honey instead of sugar. Perhaps the best part is you can make it under 30 minutes!
The key difference is that I sauté the chicken instead of deep-frying it. Just by adding a little cornstarch to the chicken, it still gets some crunchiness to it. Believe me you won't miss the deep frying, plus it's just easier to make to begin with!
If you want to go the traditional route, you serve the chicken over rice as I did. But if you want to be even healthier, try it over quinoa. I just didn't have any quinoa at the time.
My wife and I always do our best to have vegetables as well at dinner so some green beans are a good complement. Either way, you'll love how quickly this gluten free orange chicken comes together and how great it tastes.
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Recipe Notes
- Chicken - I like to use chicken breasts as white meat is traditional with Chinese orange chicken.
- Cornstarch - helps crisp up the chicken and is also gluten free.
- Oranges - when cooking/baking anything with juice I always go with freshly squeezed. You need an orange anyway for the zest.
- Tamari sauce - with this recipe being gluten free, you need tamari sauce, which is a gluten free substitute for soy sauce.
Ingredient Swaps
Like any recipe you can mix up the ingredients. Some variations include:
- I like boneless, skinless chicken breasts, but you can also use chicken thighs.
- Chinese recipes usually calls for cornstarch to fry protein, but tapioca flour is a good substitute. If you don't need a gluten free recipe, all-purpose flour works fine.
- If you don't have fresh oranges, orange juice works in a pinch.
- Honey is my go-to for added sweetness, but maple syrup or granulated sugar works too.
- If gluten free isn't important, soy sauce can be substituted for tamari sauce.
Step-by-Step Photos
Combine all of the ingredients for the orange sauce in a medium bowl and set aside. In another bowl, season the chicken with salt and pepper and coat with cornstarch.
Cook half the chicken in a large wok or skillet with oil over medium-high heat for 3 minutes, before flipping and cooking another 3 minutes. Repeat with remaining chicken.
Remove the chicken and add the sauce to a work, bringing to a boil for 1 minute or until sauce starts to thicken. Add chicken back to wok and coat with sauce. Serve over rice.
FAQs
Chef Andy Kao invented what is now Panda Express's signature dish in 1987. So no this did not originate in China.
Yes of course. I made this with chicken breasts as most people (including my wife) like white meat better, but if you're a fan of dark meat go with the same amount of chicken thighs.
If you want to bake the chicken, just preheat the oven to 400°F. Line a baking sheet with parchment paper and add chicken in even layer. Bake for 15-20 minutes or until chicken is cooked through. From there, add chicken to sauce pan once sauce is thickened.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Side Dish Options
This recipe is great on its own but works with some side dishes.
- White rice - a good white rice like jasmine or basmati complements the chicken.
- Fried rice - if you want to step up the game of regular white rice, fried rice works great.
- Veggies - I love sautéed sugar snap peas or broccoli.
Pro Tips/Recipe Notes
- Use fresh oranges to make the orange juice as it tastes better and doesn't have added ingredients.
- Use quality local honey as it is healthier for you and tastes better.
- Be consistent with the size you cut the chicken so it cooks evenly.
- Don't skip tossing the chicken in the cornstarch as it gives added texture and helps thicken the orange sauce. It also is what makes this gluten free orange chicken.
- Cook the chicken in batches so you don't overload the wok and cool it down. You want to cook the chicken quickly and adding too much at a time will slow the cooking process.
Similar Recipes
If you’ve tried this gluten free orange chicken recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Gluten Free Orange Chicken
Ingredients
- 2 lbs boneless chicken breasts, cut into 1" pieces
- ¼ cup + 3 tablespoon cornstarch, divided
- 3 tablespoon vegetable oil
- kosher salt and pepper
- ½ cup orange juice
- ½ cup honey
- ⅓ cup tamari sauce
- ¼ cup rice wine vinegar
- 1 tablespoon sesame oil
- 4 garlic cloves, minced
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- zest of one orange
- pinch of crushed red pepper flakes
- 1 cup jasmine rice
- 2 green onions, thinly sliced
- 2 tablespoon toasted sesame seeds
Instructions
- Cook rice according to package instructions.
- In large bowl, add orange juice, honey, tamari sauce, rice wine vinegar, sesame oil, garlic, ginger, black pepper, orange zest, red pepper flakes and 3 tablespoon cornstarch and whisk until combined. Set aside.
- Season chicken with salt and pepper and mix ¼ cup cornstarch thoroughly so chicken is coated. Heat 2 tablespoon vegetable oil in large saute pan or wok over medium-high heat. Cook half of the chicken for about 6 minutes or until golden brown, stirring occasionally. Remove chicken and repeat with the other half of the chicken. Remove rest of chicken and set aside.
- Add 1 tablespoon vegetable oil to large saute pan and add the sauce. Let the sauce come to a boil, then boil for an additional minute until it starts to thicken. Add chicken back to pan and coat with sauce. Remove from heat. Serve over rice and garnish with green onions and toasted sesame seeds.
Notes
- Use fresh oranges to make the orange juice as it tastes better and doesn't have added ingredients.
- Use quality local honey as it is healthier for you and tastes better.
- Be consistent with the size you cut the chicken so it cooks evenly.
- Don't skip tossing the chicken in the cornstarch as it gives added texture and helps thicken the orange sauce.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Cook the chicken in batches so you don't overload the wok and cool it down. You want to cook the chicken quickly and adding too much at a time will slow the cooking process.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Vicky Hoffman says
I'm going to try this one tonight!! And I can make it wheat and GF!! Keep the recipes coming!! Love seeing them!
Ryan says
Thanks! Glad you are enjoying it!