This AIP Orange Chicken recipe highlights crispy tender pieces of chicken smothered in a subtly sweet orange glaze. To keep this Autoimmune Protocol friendly, serve it on top of cauliflower rice or along side broccoli.
AIP Orange Chicken
Crispy chicken smothered in an subtly sweet orange glaze.
- 1/2 cup orange juice
- 2 tablespoons coconut aminos
- 1 tablespoon honey
- 1/4 teaspoon ginger grated or very finely chopped
- 1 clove garlic grated or very finely chopped
- 1 teaspoon arrowroot powder for sauce
- 3 tablespoons water
- 1 pound chicken breast
- 1 tablespoon arrowroot powder for chicken
- 2 tablespoons cassava flour
- 1/2 teaspoon salt or to taste I use Redmond Real Salt
- avocado oil enough to clover the bottom for shallow fry
- 3 green onions sliced on a bias for garnish
In a small sauce pan, over low heat add the orange juice, coconut aminos, honey, ginger and garlic.
While the sauce is heating up, in a small cup add the water and 1 teaspoon of arrowroot powder. Stir together to create a slurry. When the orange sauce begins to bubble add in the slurry and whisk for 1-2 minutes until thick. Remove from the heat and set aside.
At any point if the sauce becomes too thick, add one tablespoon of water at a time and whisk until desired thickness is reached.
In a large ziplock bag add the 1 tablespoon of arrowroot powder and the cassava flour along with the 1/2 teaspoon of salt, toss to combine.
Cube chicken into bite size pieces and add them into the bag. Quickly toss the chicken in the flour mixture so that all the pieces are evenly coated.
Preheat a frying pan to high heat. Add in avocado oil to coat the bottom of the pan for a shallow fry. Test the heat of the pan with one piece of chicken. You should hear a sizzle when added to the pan.
Add the chicken to the pan, paying close attention to not overcrowd the pan's surface. Work in batches if necessary. The chicken should have a nice golden crisp coating when finished cooking
After all the chicken is done cooking toss the chicken with the sauce and heat through.
Top with green onions