Whether you’re two weeks or two days into your Whole30 journey, this zingy Orange Chicken will keep you coming back for seconds. With a hearty serving of vegetables and enough protein to keep you full for hours it’s sure to help you on your way. Even Sadie can’t get enough!
We all know that it can be hard on the first two week stretch of Whole30. If you’re looking for an oriental chicken based recipe with lots of yummy veggies, this could be the one for you. With a variety of flavors ranging from sweet orange to spicy red pepper flakes, all served over a bed of cauliflower rice. Our Hearty Whole30 Orange Chicken will help curb your appetite and hopefully mellow some cravings.
If you’re anything like us and lead a busy “on the go” lifestyle you’ll know that meal prep is important. When it comes to Whole30 recipes in particular, it’s always better to OVER meal prep ahead of time! So that when you’re on the go, there’s no means of temptation for unhealthy snacking.
Even though there are some Whole30 approved on the go snack items at the grocery store, you’re bank account will thank us later for giving you this heads up! Luckily for you this recipe is a perfect one for that “overly meal prepped/ over stocked fridge” lifestyle. If you feel like a a bit more veggie chopping and sautéing could help you in the long run. By all means, double the recipe, TRIPLE IT EVEN!
This recipe is already Paleo friendly! However, if you’re one of our Paleo readers feel free to add a 1/4 cup of honey to the sauce mix. It’ll help to create more of a sauce-like consistency and give you some added sweetness. We hope you enjoy this Whole30 and Paleo approved Hearty Orange Chicken recipe!
Whole30 Orange Chicken
Ingredients
- 1 Tbsp. Sesame Oil
- 1/2 Large While Onion
- 2 Cloves Garlic minced
- 2 Tbsp. Fresh Ginger grated
- 2 lbs Chicken Thighs cut into chucks
- 1/2 C. Fresh Orange Juice
- 1/4 C. Coconut Aminos
- 1 Tbsp. Tomato Paste
- 1 Tbsp. Rice Wine Vinegar
- 1 tsp. Whole30 Approved Fish Sauce
- 1/2 Tbsp. Red Pepper Flakes
- 1 C. Fresh Snow Peas
- 1 C. Carrots roughly chopped
- 1/2 Medium Zucchini roughly chopped
- 1/4 C. Honey (OPTIONAL for Paleo readers)
Instructions
- In large skillet add sesame oil, white onion, minced garlic and grated ginger. On medium heat saute until fragrant and golden brown.
- Once golden brown, add chicken thighs and cook on medium- high heat until golden brown. Stir occasionally.
- While chicken is cooking, combine orange juice, coconut aminos, tomato paste, rice wine vinegar, fish sauce, red pepper flakes, and (OPTIONAL) honey to small bowl. Whisk until well combined.
- Once chicken has begun to brown add snow peas, chopped carrots, and chopped zucchini to skillet. Cook vegetables for 2-3 minutes, making sure not to overcook. (unless desired)
- After 2-3 minutes, add sauce mixture to pan and lower heat to a simmer for an additional 2-3 minutes or until sauce is heated thoroughly and well incorporated.
- Serve over a bed Cauliflower rice and ENJOY! 🙂
