easy orange chicken

15 Jan, 2026

From Alison at foodbymars.com

Ingredients

Orange sauce

• 1/2 cup fresh orange juice
• 1 tbsp fresh orange zest
• 1 tsp raw honey (omit for Whole30)
• 2 tbsp coconut aminos
• 2 garlic cloves minced
• 1/2 tsp arrowroot flour

Chicken and broccoli rice

• 2 lbs organic skinless, boneless chicken breasts cut into 1-inch pieces
• 1 tsp arrowroot flour
• 1/2 tsp baking soda
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 2 tbsp avocado oil divided
• 4 cups broccoli, riced
• 1/2 tsp garlic powder
• 2 tbsp scallions sliced

Instructions

1. In a mixing bowl, combine all sauce ingredients and whisk well. Set aside.

2. To a separate mixing bowl, combine chicken pieces, arrowroot, baking soda, sea salt, and garlic powder. Mix well until the chicken pieces are coated evenly and set aside.

3. Heat a skillet over medium and add 1 tbsp oil. Once heated, saute the broccoli rice with salt, mixing well until tender (approx. 3-4 mins.) and add cooked broccoli rice to serving bowls.

4. Next, to the same skillet, add another tbsp of olive oil over medium, and once heated, add the chicken. Stir well for 5-7 minutes until the chicken is golden on all sides and cooked through.

5. Next, pour the orange sauce over the chicken and mix well, reducing the heat to medium-low and scraping up any browned bits. The sauce will thicken as it cooks for 1 minute or so, keep stirring until thick and covering the chicken. Serve chicken over broccoli rice and garnish with sliced scallions. Leftovers will keep for up to 4 days when stored in the refrigerator in an airtight container.