Go Back
Gluten-free orange chicken served over jasmine rice with sauteed green beans and an egg roll
Print Recipe

Gluten-Free Orange Chicken (Better than Takeout!)

A cozy weeknight staple with major takeout vibes—this Gluten-Free Orange Chicken is crisp, tangy, and lightly sweet, with a bright citrus glaze that comes together in minutes. Simple ingredients, big flavor.

Ingredients

For the Orange Glaze Sauce

  • 1/2 cup fresh-squeezed orange juice (~2-3 oranges)
  • 1 tsp toasted sesame oil
  • 1/2 cup coconut aminos
  • 1 inch fresh ginger, grated (or 1 tsp ginger paste)
  • 2 Tbsp sriracha (more or less to taste)
  • 2 Tbsp rice vinegar
  • 1/3 cup honey
  • zest of 1 orange
  • pinch red pepper flakes (optional)

For the Chicken

  • 3-4 chicken breasts, punded to even thickness and cut into 1" cubes
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1 Tbsp tapioca flour, for coating
  • 2 Tbsp avocado oil (plus more as needed)
  • 1/4 tsp toasted sesame oil
  • 1/2 white onion, diced
  • 2 cloves garlic, minced

Instructions

Make the orange glaze sauce

  • In a small bowl, whisk together all of the ingredients for the orange glaze sauce: orange juice, toasted sesame oil, coconut aminos, ginger, sriracha, rice vinegar, honey, orange zest, and red pepper flake, if using. Set aside.

Cook the Chicken

  • In a large bowl, season the cubed chicken with salt and pepper.
  • Toss the chicken in tapioca flour until lightly coated.
  • Heat 2 tbsp avocado oil + ¼ tsp toasted sesame oil in a large skillet over medium-high heat.
  • Add the chicken in batches to avoid overcrowding the pan and cook ~2–3 minutes per side, until golden brown.
  • Transfer cooked chicken to a plate and set aside.

Sauté Onion + Garlic

  • In the same skillet, add a splash more avocado oil if needed.
  • Add the diced white onion and sauté for ~2 minutes until softened.
  • Add the minced garlic and cook 1 more minute until fragrant.

Add the Sauce + Finish

  • Give the pre-mixed orange sauce a quick whisk, then pour it into the skillet with the onion and garlic.
  • Bring to a simmer and cook for 2–3 minutes until slightly thickened.
  • Add the chicken back into the skillet and toss to coat.
  • Cook another 2 minutes until the sauce becomes glossy and clings to the chicken

Serve With

  • steamed jasmine rice
  • sautéed or steamed veggies
  • extra orange zest or sesame seeds