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Paleo Orange Chicken

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Paleo Chinese Orange Chicken

Chinese food, without the MSG.


  • 1 lb. boneless, skinless chicken thighs (cut into bite size pieces)
  • 3 T fat (coconut oil works well here)
  • juice of 2 oranges*
  • zest from 1 orange
  • 1 t fresh ginger
  • 3 T coconut aminos or wheat-free soy sauce
  • 1 t chili garlic sauce or sriracha
  • 3 green onions, chopped


In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks.

In a saute pan, heat 3 tablespoons of the fat of your choice, over medium high heat. Add the chopped chicken thighs and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes.

Add the chicken to the saucepot and stir to coat with the orange sauce.

Serve topped with sliced green onions.

*Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor.

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  • Reply
    September 29, 2010 at 12:13 pm

    You’ve done it again!!
    Think i might just have to make this instead of the pad thai i was going to make tonight haha.
    You’re the best :)

    • Reply
      Barbara Best
      October 13, 2014 at 10:47 am

      I absolutely love this dish! I am not a great cook and enjoy finding easy and nutritious recipes that don’t take a lot of ingredients or technical skill. Thanks so much for your blog, I will be visiting often.

    • Reply
      December 10, 2014 at 11:34 am

      It says t – does that mean teaspoon or tablespoon which? Thank u

      • Reply
        January 18, 2015 at 12:56 am

        Big T, tablespoon
        Little t, teaspoon

  • Reply
    September 29, 2010 at 12:16 pm

    Why didn’t we think of the broccoli option when we made this???!!! That sounds awesome.

    Oh yeah, it’s because we had an aging cauliflower.

  • Reply
    September 29, 2010 at 12:21 pm

    I know what I am now going to make this weekend! My mouth is watering already!

  • Reply
    October 1, 2010 at 12:01 pm

    This looks amazing! What are coconut aminos? Is it shredded coconut? I’ve not heard the term and can’t wait to try this recipe.

    • Reply
      megan keatley
      October 1, 2010 at 2:37 pm

      it’s a coconut alternative to soy sauce. very similar in taste. it’s a bit pricey and definitely a hard-to-find kind of thing, so wheat-free soy sauce is our alternative.

  • Reply
    October 6, 2010 at 10:27 pm

    This was awesome! I made it along with the pork fried rice recipe minus the pork. I made a few changes based on ingredients I had on hand, but oh my goodness, it was so good! Thank you! You have an awesome blog!!!

    • Reply
      October 6, 2010 at 10:57 pm

      We really appreciate that Kara.

  • Reply
    October 12, 2010 at 9:32 am

    I made this for dinner Sunday evening along with pork fried “rice.” All I can say is… OM NOM NOM!!

  • Reply
    October 18, 2010 at 1:10 pm

    Made this last night with 4 boneless skinless thighs and two breasts…. There were only two of us and no leftovers because we scarfed it all down. Great recipe! Thanks!

  • Reply
    November 3, 2010 at 8:43 pm

    This is the BEST recipe I’ve made from your blog so far… all the other ones are great but I make this once a week. Like right now… it’s shovel-able.

  • Reply
    November 10, 2010 at 8:32 am

    Made the orange chicken last night, another winner from HB!!

    Is it bad that I doubled the recipe and ate 2/3 of it? Gluttony comes to mind, but I may be wrong

    • Reply
      megan keatley
      November 10, 2010 at 11:27 am

      you’re asking me? ha!

      as embarrassing as it is to admit, even when i’m full, i will continue to eat just for the sake of being able to keep tasting the food. i have problems. hahaha.

  • Reply
    Katie @ wellness mama
    January 26, 2011 at 10:05 pm

    Oh I have missed Chinese food since switching to a paleo diet! Making this tomorrow… for breakfast!

  • Reply
    megan keatley
    January 27, 2011 at 4:05 pm

    hahaha! that’s what i’m talking about katie! hope you enjoy.

  • Reply
    Organization & some Paleo Orange Chicken « PaleoMomRx
    February 8, 2011 at 5:42 pm

    […] purely because the device I was using almost zested some of my skin off! I got this recipe from Health-Bent, their picture is prettier than mine! Paleo Orange Chicken Tweet Posted by Jen C Categories: […]

  • Reply
    February 24, 2011 at 11:12 pm

    my sauce did not thicken :(
    what did i do wrong?

    • Reply
      megan keatley
      March 2, 2011 at 2:26 pm

      it’s not going to thicken like gravy. the longer you let the sauce sit on the heat, the more water will evaporate and the thicker it will become. hope that helps a bit!

    • Reply
      December 3, 2011 at 11:49 am

      I couldn’t get it to work either. It tasted and looked like soy sauce….my fault being a bad cook, not the recipe! Any advice? I’m so looking forward to making this look like the pic and taste like it should.

      • Reply
        megan keatley
        December 5, 2011 at 1:39 pm

        hmmm, i guess just remember to taste as you go. if it tastes too much like soy, then you can always add more orange or chili.

        • Reply
          December 12, 2011 at 11:17 am

          Thanks! I plan on making this again soon. I’m so excited by your site I’m cooking my way through it. the pot pie was great.

  • Reply
    April 26, 2011 at 5:44 pm

    just started the sauce for tonight… already had it at friends. it’s amazing. thanks!

    also the asian grilled skirt steak (we use angus sirloin) is phenomenal. we make that like once a week.

  • Reply
    45 Day Paleo Challenge Menu & Grocery List!! - PaleoMomRx
    July 13, 2011 at 10:49 pm

    […] Orange Chicken (Health-Bent) […]

  • Reply
    September 26, 2011 at 10:20 am

    When you serve this with the fried rice, do you include the pork or just leave it out?

  • Reply
    brandon keatley
    September 26, 2011 at 10:55 am

    we left it out.

  • Reply
    October 18, 2011 at 7:07 pm

    I think this was my first real paleo recipe, and OMG, it is YUMMY! I’m making it again tonite!

  • Reply
    October 20, 2011 at 8:31 pm

    Tried this tonight.. great recipe. Would recommend cutting the soy sauce by half if used as a substitute. Came out salty even with reduced sodium soy. Otherwise great! Will make again.

  • Reply
    November 17, 2011 at 7:00 pm

    Made this tonight. I agree about cutting the soy, as I also used low-sodium soy and it was very strong. I didn’t have oranges so I used 4 clementines, which would have been fine except the peel doesn’t zest as well as an orange. My husband loved it and I thought it was pretty good. Definitely something I’d like to re-try and do the right way. :)

  • Reply
    November 20, 2011 at 12:31 am

    Man, I thought I messed this up bc my sauce wasn’t really thick, but I was wrong- it was fantastic!! The perfect amount of everything! I can’t wait to make the fried rice!! Thank you for another awesome recipe!

  • Reply
    December 26, 2011 at 1:05 pm

    What type of chili garlic sauce do you use? The ones I see always have a lot of sugar.

  • Reply
    brandon keatley
    December 28, 2011 at 9:59 am

    this is the one, no sugar. but beware…it’s hot!

  • Reply
    January 5, 2012 at 11:27 pm

    I made this with the fried “rice” tonight – YUM! I put too much chili sauce in the rice, my tongue is on FIRE. The flavor of the orange chicken was delicious! My sauce didn’t really thicken either, but it was still super delicious!

  • Reply
    January 9, 2012 at 7:48 pm

    I made this tonight and the sauce was impossibly bitter. I guess the Cara Cara Navel Oranges that smelled so nice and looked so pretty were more like grapefruit. Even after a massive reduction with 1/4 C added honey and bottled orange juice, I could not tame the bitterness. Too much zest? I was careful not to get any pith with my microplane.

    • Reply
      megan keatley
      January 17, 2012 at 7:46 pm

      it’s probably a combo or bitter citrus and the zest. not much you can do once it’s bitter…i think. the oranges have to be at least semi-sweet off the bat

  • Reply
    January 17, 2012 at 9:05 pm

    I made this tonight and it ended up a little bitter and a little salty. I boiled a potato in it a while to absorb some of the saltiness and then added some honey. It turned out delicious. I will definitely be more careful with the amount of soy I use and I will wait until the sauce is thicker before I add my zest. Otherwise, delicious with my zucchini noodles and steamed carrots and snow peas.

    • Reply
      megan keatley
      January 20, 2012 at 4:35 pm

      hmmm, you think it was the orange or the soy being reduced? i’m glad you salvaged it though. thanks april!

  • Reply
    Jenny @ Colorado Uncouture
    January 22, 2012 at 10:09 pm

    Made this tonight, great, will be making again and again. Added a splash of fish sauce and when serving sprinkled toasted sesame seeds on top. Served with rice (oh the horror, ha ha) and stir-fry veggies. To to the folks who were complaining of saltiness, I wonder if they’re using soy sauce like Kikoman? Tamari is much less salty and has a better depth of flavour, for what it’s worth. Thanks for a a great recipe, we literally shoveled it in our mouths! : )

    • Reply
      megan keatley
      January 26, 2012 at 12:42 pm

      that’s a good question. i didn’t even think about that. we use gluten free reduced sodium soy sauce…so maybe that’s the issue. so glad you enjoyed jenny!

  • Reply
    January 25, 2012 at 9:59 pm

    I always love this recipe but was wondering if some almond flour in the sauce would help thicken it just a tad. I’m always too nervous to try for fear of messing up such a perfect meal.

  • Reply
    brandon keatley
    January 25, 2012 at 10:14 pm

    I’m not sure almond flour would be welcome in it. It will reduce (evaporate) and thicken if you give it enough time. Just leave it on the heat until it’s as thick as you like and you’ll be golden.

  • Reply
    January 30, 2012 at 7:58 pm

    we followed this recipe completely and it was completely inedible. bitter and salty and gross. ick. at least it looked pretty?

    • Reply
      brandon keatley
      January 30, 2012 at 10:37 pm

      did you happen to taste the orange by itself? any pith make it into the zest?

  • Reply
    February 1, 2012 at 1:43 pm

    Tried it and unfortunately it came out bitter for me as well. I may have been a little too agressive with the zesting, or I may try it without the zest next time.

    • Reply
      megan keatley
      February 4, 2012 at 2:45 pm

      did you taste the oranges? if the oranges aren’t sweet…i’d imagine that’s why it was bitter. did you add any sweetener like i mentioned in the recipe?

  • Reply
    February 10, 2012 at 12:10 pm

    Looks like an awesome recipe that I’d love to try. The dog meat comment is a little offensive though.

  • Reply
    February 14, 2012 at 3:41 am

    Made this tonight for dinner!
    KIDS LOVED it! I LOVED it! Hubby said it was good, but ‘different’.
    the whole family has been going through some food pains since I started eating Primal~
    I made them rice.

    Was wonderful and slightly sweet but orangy! Got organic navel oranges from the co-op and they smelled and tasted SO GOOD!

    I’ve tried two recipes so far from your site and both have been SPOT ON!

    • Reply
      megan keatley
      February 15, 2012 at 3:32 pm

      sooooo happy to hear this angelia! thank you!

  • Reply
    February 23, 2012 at 9:35 am

    Megan – Made this last night and it was awesome. We didn’t have any soy sauce or coconut aminos, so we swapped in 1 t of stir fry sauce. Also we heated the sauce a bit too long while cooking the chicken. But next time we’ll be ready!

    I continue to meet my fitness goals with the help of your recipes ~

    • Reply
      megan keatley
      February 26, 2012 at 12:38 pm

      so happy to hear this james. thank you!!

  • Reply
    Orange Chicken
    March 10, 2012 at 8:04 pm

    […] found the recipe on Health-Bent a few weeks ago, and the photo inspired instantaneous mouth-watering. I was pretty […]

  • Reply
    March 12, 2012 at 11:11 pm

    AMAZING! I’m always willing to try new things, but this far surpassed ALL expectations!! I cut it in half to make 2 servings – BUT I wish I made twice as much…. I had this with stir-fry onions, peppers, green beans and broccoli topped with silvered almonds!!

  • Reply
    March 13, 2012 at 9:11 pm

    I made this tonight and the entire family scarfed it down, including the ultra picky 2 year old. My seven year old asked if I could make it for breakfast :-)

    I didn’t have oranges so I used 6 clementines. They were difficult to juice so I just peeled them and threw them in the vitamix to puree them. My sauce came out velvety and thick which I think was due to the natural fruit pectin from using the whole clementine. I did have to add a substantial amount of coconut sugar to counteract the bitterness (again probably from using the whole clementine) but it was worth it! This one is going in the rotation!

  • Reply
    March 31, 2012 at 11:12 pm

    Really great! We made it with Cauliflower rice. I added some honey for sweetness but I think next time I might try to add some raisins to the sauce at the end instead.

    I think carrots would also make a great addition.

  • Reply
    April 11, 2012 at 5:55 pm

    Saw this on Pinterest and want to repin, but would hate for anyone to ever associate me with that “dog meat” comment in any way. Would you consider editing to remove it? Looks delicious!

  • Reply
    April 11, 2012 at 9:32 pm

    Wow, I saw this the other day and made it tonight. It was absolutely amazing and totally lived up to my expectations. I ended up reducing the sauce by about 1/2 and added a little stevia to sweeten it up a little bit. I have never had Orange Chicken at a Chinese restaurant but I can’t imagine it tastes better than this! Thank you!

  • Reply
    Tilly Monster
    April 19, 2012 at 12:24 am

    Oh dear lordy… this was so delicious I was tempted (ok, I did, a little) to lick the pan after I ate all the chicken. I just used some of Trader Joe’s frozen chicken tenderloins and a little extra fresh ginger– on a bed of sautéed kale. Oh ooooh oooh! Who needs Panda Express…

  • Reply
    April 22, 2012 at 12:31 pm

    I have just discovered your site and your recipes look amazing! I usually shy away from “diet” terms but have been really intrigued by the Peale thing since I’n a Celiac and the requirements fit in with a gluten free lifestyle. Anyway, this looks d’lish and I will be giving it a go this week. Have a great day.

  • Reply
    April 27, 2012 at 10:55 pm

    Made this tonight and loved it!! Threw in some broccoli and asparagus, it was such a tasty chinesey treat! Thanks a bunch :)

  • Reply
    May 8, 2012 at 8:09 am

    This is delicious! Not specifically on the Paleo diet but was looking for a quick and effortless orange chicken recipe. I added some honey to balance out the saltiness and it is oh so yummy!
    Thanks for sharing!

  • Reply
    Paleo Orange Chicken – Baked Kale – Honey Glazed Carrots | Diabetes Blast
    June 10, 2012 at 8:22 pm

    […] Health-Bent | Paleo Orange Chicken […]

  • Reply
    June 20, 2012 at 3:52 pm

    I really want to try this recipe, but I can’t have nightshades, so I’d have to leave out the chili sauce. Do you think it will still work (obviously without the kick)? Or is there something I can substitute?

    • Reply
      megan keatley
      June 22, 2012 at 1:34 pm

      the chili is just for heat and a bit of flavor. it should be totally fine w/o

  • Reply
    July 11, 2012 at 3:53 am

    using zest from the whole orange is what made the sauce really bitter i think, I ended up with something really bad and had to throw it out.. i would go easy and put only a pinch of zest. but these kind of mistakes are good for learning, so no worries.

    • Reply
      brandon keatley
      July 11, 2012 at 11:28 am

      curious what you used to zest it with?

      we use a microplane…which does’t “zest” very deeply into the skin/white of the orange. zesting the pith could be part of the problem…and of course the variety of the orange. we use navels whenever possible.

  • Reply
    July 17, 2012 at 6:50 pm

    So exited to make recipe…was out of coconut aminos…so I subsituted Balsamic vinegar and it came out great!

  • Reply
    July 21, 2012 at 6:04 pm

    I’ve made this twice so far. Once with chicken breast (it was what I had on hand) and once per recipe. Both times were delicious… though chicken thighs are obviously better. The only issue I had was using the written amount of aminos for the soy…waaaaay too salty for my taste. I usually go light on all things salty so that was just a faux pas on my part.

    definitely recommend!

  • Reply
    July 21, 2012 at 7:26 pm

    This was so delicious! I’ve made it twice, and this time I didn’t have any oranges on hand, so I used lemons instead. It was very good. Thanks. :)

  • Reply
    September 19, 2012 at 6:07 pm

    I made this last night, adding stir fry veges and only used 2 tbls of soy because I am sodium sensitive. My sauce was not thick, but that did not matter because it was SO DELICIOUS! MY husband and I loved it. This will be a favorite on my weekly menu. Thank you, thank you, thank you:)

  • Reply
    October 9, 2012 at 2:57 pm

    Okay so I found out how to make it can’t really thicken sauce in a deep sauce pan (at least I can’t haha), so what I do is I pour it into something shallow like a skillet, and let it simmer and reduce that way. You can cover it with a pot cover too and it will thicken. Worked like a charm! Never worked the other way for me (pouring the chicken into the sauce pan)..I had to pour the sauce in the chicken pan. But be careful because you could overcook the chicken trying to reduce it this way.

  • Reply
    October 12, 2012 at 3:03 pm

    My son’s girlfriend made this last night – Delicious! (go Rose!).. how many servings does this recipe yield?

  • Reply
    Janelle Duah
    October 15, 2012 at 9:39 pm

    this was nothing short of amazing! perfect blend of spice, heat, sweet, and savory. definitely going to be a weekly staple!

  • Reply
    October 17, 2012 at 5:57 pm

    Can I substitute the chicken thighs for breasts?

  • Reply
    October 25, 2012 at 6:25 pm

    What would be a good side for this dish? I was thinking of putting it on cauliflower rice, but my husband doesn’t like cauliflower…..

    • Reply
      November 10, 2012 at 11:42 pm

      Libby – we’ve done the recipe twice and I do over a broccoli and carrots steamed or stirfried.

  • Reply
    Angie Torres
    November 16, 2012 at 3:05 pm

    I have a large family (6 of us) and I was wondering how many servings this recipe made so I know how many times to double it. Thanks! I am really looking forward to making this one.

    • Reply
      September 24, 2013 at 10:16 pm

      I doubled it and my family of four (hubby, me, boys 10 & 6) scarfed it all down with cauliflower rice. I was hoping for leftovers because it’s super yummy. IMO, recipe as written serves 2-3

  • Reply
    November 21, 2012 at 10:44 pm

    I didn’t have sriracha, so I used Thai red chili paste and it was! I also sautéed red onion, red bell pepper, and carrots with the chicken, which I highly recommend. Great recipe!

  • Reply
    Crockpot Freezer Cooking – 40 meals in 4 hours | Who Needs A Cape?
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  • Reply
    January 1, 2013 at 8:25 pm

    made this for dinner tonight. threw in some cashews and served it over a bed of lightly steamed veggies….. freaking awesome!!!!

  • Reply
    January 18, 2013 at 6:29 pm

    just wondering in the recipe what does the T stand for – tablespoon/teaspoon

    • Reply
      January 18, 2013 at 7:51 pm

      Capital T is Tablespoon :) There is a lingo on the bottom of the site

  • Reply
    January 20, 2013 at 7:38 pm

    Had this for dinner tonight. Absolutely delicious. I used chicken breast and added in some California blend veggies after reading one of the comments saying she used stir fry veggies. There was plenty of sauce to go around and it was very, very, tasty.

  • Reply
    January 21, 2013 at 1:46 pm

    Made four packages of Island Chicken, using Key Lime juice instead of Lemon, and then made the orange sauce for the orange chicken. It’s awesome. Just the right amount of sweet and heat. Those 8 packages are already in the freezer and the chicken tacos are simmering away in the crockpot to be served for dinner tonight, with enough for another dinner in the freezer. Love your site and have bookmarked it to explore further. Thanks so much. My kitchen smells wonderful and my husband is happy he doesn’t have to cook on those days I work 12 hour shifts.

  • Reply
    January 21, 2013 at 7:21 pm

    Made this for dinner tonight along with some steamed sugar snap peas tossed with a little sesame oil & seeds. Fabulous! Definite winner. Thank you so much!

  • Reply
    January 22, 2013 at 10:43 pm

    Hey odd question, what font do you use for your headings?


  • Reply
    January 28, 2013 at 12:17 am

    Doesn’t sriracha have sugar in it?

  • Reply
    January 29, 2013 at 2:48 am

    For those who asked about thickening the sauce, I used a little coconut flour and that did the trick. I imagine almond flour might have the same effect. Very tasty, thanks for sharing!

  • Reply
    Whole30 day 31
    January 31, 2013 at 7:59 pm

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  • Reply
    Laura @ Fit Running Mama
    February 3, 2013 at 2:24 pm

    What about chicken breasts? Sounds like some have used it based on comments/

  • Reply
    February 4, 2013 at 2:09 pm

    Made this twice already! Love it!

  • Reply
    February 6, 2013 at 9:52 pm

    SO good! I mean SO SO good.

  • Reply
    February 8, 2013 at 3:04 pm

    Did anybody substitute the siracha or chili garlic sauce with a different hot sauce? Both sauces in the recipe have sugar. Please share what you subbed with. Thanks.

    • Reply
      February 12, 2013 at 4:57 pm

      I made this the other night and it was AMAZING. Blanca as another poster noted above, they used curry paste, which I think would work here too, though you’d have to play with the amount to get the right level of spicy. This one doesn’t appear to contain sugar:

    • Reply
      March 7, 2013 at 8:56 pm

      I have made this twice now subbing chili garlic sauce for sriracha. Both times I’ve been thrilled with the results. Hubby & I like things spicy so I actually used almost two tablespoons of the chili garlic sauce. Serve it over steamed veggies & its killer! Next time I may double the sauce though. That way theres more for the veggies!

  • Reply
    February 9, 2013 at 7:06 pm

    We made this tonight and it was great! I sautéed the chicken in a skillet until almost done and then took it out and poured the sauce in and stirred with a whisk in the skillet to get all the browned bits incorporated, kind of like making gravy. Then I cooked it down, stirring occasionally until it turned a darker color and was glossy and thick. This took 5-10 minutes. Then I added the chicken back and stirred together long enough for the chicken to rewarm. Served with steamed broccoli and carrots and sliced pineapple. Yum!

  • Reply
    February 10, 2013 at 8:15 pm

    Just made this recipe and added some sliced habanero peppers which gave it a serious kick! If allowed to reduce, the sauce is amazing… thank you so much for sharing!

  • Reply
    February 14, 2013 at 2:02 pm

    How much orange juice should u be using, 1/3 if a cup? Just wondering:)

  • Reply
    Katie A.
    February 17, 2013 at 8:41 pm

    Awesome recipe! Much more savory (and obviously much healthier) than Chinese take-out. My Louisiana-born hubby loved the sriracha heat & I’m a Florida girl so orange makes me happy :) The sauce didn’t quite glaze up as expected, but after reading the other comments I’ll try it in a little pan not a sauce pot next time. Yes – definitely a next time. FYI: google tells me a medium orange is normally 1/4 cup, so 2 would be 1/2 cup by YMMV. Thanks ya’ll!!!!

  • Reply
    February 23, 2013 at 1:14 pm

    Just made this for lunch, added some sweet red peppers in with the chicken and served with cauliflower ‘rice’. I cannot even describe the joy I experienced eating this. This beats any Chinese take out I ever had in my pre-paleo days. I know what I’m bringing to the next paleo potluck at the gym now :) Thank you from the bottom of my heart (or stomach) for this amazing recipe!

  • Reply
    Tuesday Tasting « Evoking You|Fitness
    February 26, 2013 at 12:59 pm

    […] Recipe and photo source […]

  • Reply
    Crock Pot Orange Chicken | Who Needs A Cape?
    February 28, 2013 at 10:38 pm

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  • Reply
    March 3, 2013 at 7:40 pm

    This is SO much better than take-out deep fried over-sugared orange chicken! Another winner; you all never cease to amaze me. Even my non-paleo husband had this over cauliflower rice and had no complaints.

    I should have read the other comments, as I also wanted more of a thick glaze with the sauce, and I was so sad to toss out the lovey shnibbles after cooking the chicken! Next time I’ll remove the chicken from the pan it cooked in, deglaze the pan with the sauce and cook it down, then add the chicken back in. That’s how you do your General Tso’s chicken, which I also love, so I’m sure I’ll get results that I will love even more, if that’s possible!

  • Reply
    Sandi Jones
    March 3, 2013 at 9:47 pm

    Made a double batch of this today, it fed 5 (3 adults 2 kids) just about right. I did 1/2 with the coconut oil, and 1/2 with bacon fat. Since I had to split it between 2 pans, I thought I’d experiment. I’d definitely go with the bacon fat all round next time, better flavour and it came together much more quickly.

    Definitely delicious no matter what fat you use, though!

    • Reply
      Sandi Jones
      March 4, 2013 at 10:26 am

      Also, I think a more accurate word than “Thicken” in the recipe might be “reduce”, as I interpret it. It seems to be causing a bit of confusion.

  • Reply
    March 13, 2013 at 11:16 pm

    Made this tonight… Great dish sweet with heat. Having trouble finding chili garlic sauce tho and I noticed a few of your recepies call for it! I let my sauce sit for abit almost to the point of boiling, it reduced just fine! I used tropicana orange juice instead of squeezing the oranges, turned out great. Awesome recepies awesome site!! Keep it up.

    • Reply
      July 8, 2013 at 10:16 pm

      I made this recipe tonight. I think it has great potential, but I used wheat-free soy sauce, tangerine juice (1/3 cup) instead of freshly squeezed oranges, and srirachi, and it was not very orange-y and it was really salty. Any suggestions would be greatly appreciated, as I want to try it again.

      • Reply
        July 9, 2013 at 3:47 pm

        we use low sodium soy typically… and the orange zest gives the extra orange flavor. that should help.

  • Reply
    March 28, 2013 at 5:22 pm

    Yum! Just had it for dinner tonight. I added arrowroot to make the sauce nice and thick. Thanks!!

  • Reply
    April 5, 2013 at 8:17 am

    this recipe looks great (and tastes great!) but just FYI, if you’re trying to go SUPER STRICT paleo, sriracha is sadly not going to make the cut. it is one of my “oh well eat it anyway” foods but, w/ ingredients like potassium sorbate, sodium bisulfite, and xantham gum it’s not really “paleo”.

  • Reply
    April 17, 2013 at 10:35 pm

    This recipe was great! For any of you looking for a Whole 30 version, I substituted the chili garlic sauce with 3tsp of Red Curry Paste, a minced clove of garlic, and red pepper flakes! Turned out so good! I like my food on the spicier side so adjust the curry paste/red pepper flakes accordingly. Also, I served this with California blend vegetables. Next time I’ll add some cauliflower rice or make a double batch! It went quickly!

  • Reply
    April 17, 2013 at 10:39 pm

    This recipe was great! For any of you looking for a Whole 30 version, I substituted the chili garlic sauce with 3tsp of Red Curry Paste, a minced clove of garlic, and red pepper flakes! Turned out so good! I like my food on the spicier side so adjust the curry paste/red pepper flakes accordingly. Also, I served this with California blend vegetables. Next time I’ll add some cauliflower rice or make a double batch! It went quickly! .

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    April 25, 2013 at 9:18 pm

    Wow! This was super easy and delicious! I used chicken breast because I am not wild about chicken thighs. I ended up doubling the sauce (because I served it over cauliflower rice and wanted the rice to soak up some of the yumminess). For the second batch of sauce, I added about 1/2 t of arrow root powder which thickened the sauce just right. I also threw in a some lightly steamed broccoli. Great fresh, clean flavor! Thank you!

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    May 2, 2013 at 9:53 am

    Love this recipe! Even better is it’s a great palio recipe too. We use chicken breasts instead of thighs as it’s what we usually have in the fringe. I tend to marinate the chicken in the sauce first and substitute the chilli garlic paste with actual chilli and garlic.

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    Rachel E
    May 5, 2013 at 7:28 pm

    Holy smokes. I don’t know how you did it, but this tastes BETTER than any Chinese food version I’ve ever had. Your website is a gift! Thank you for developing and sharing such deliciousness! Mmmmmm 😀

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    May 6, 2013 at 8:21 pm

    Anyone know the nutrition facts on the recipe? I just made it & it was amazing but I was a little concerned about the carb count with the orange juice. Terrific recipe!

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    Brett Deutscher
    June 1, 2013 at 8:52 pm

    wow! Really really yummy. I like this Paleo stuff!!!

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    June 27, 2013 at 10:20 pm

    I made this tonight and really enjoyed it, although found it a bit salty. I subbed out Braggs for the coconut aminos, so maybe that was it. Overall an excellent dish though. I look forward to making it again. I served it with basmati tossed with fresh cilantro, and sesame red cabbage. Yum!

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    July 6, 2013 at 9:47 pm

    Why did mine turn out so bitter? The only thing I did differently was I skipped the sriracha garlic sauce. I also made sure to grate only the orange part of the orange, not the white, but the sauce had a horrible bitter after-taste. Anyone know why that could be?

    • Reply
      July 7, 2013 at 10:18 pm

      only thing i can think of is maybe the orange itself wasn’t a good one? happen to taste the orange juice on its own?

      – bk

      • Reply
        September 2, 2013 at 7:51 pm

        Eli, I found this recipe bitter at first as well. My husband loved it exactly as stated. So I separated some of the sauce for myself and added a smidge, as in not even enough to coat the bottom of a small spoon, of honey and mixed it into the sauce. That helped a ton. We also just slightly reduced the ginger on our second batch and that cut the bitterness substantially. Don’t give up, this is a great recipe. Adding some water chestnuts as well!

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    August 29, 2013 at 9:45 pm

    We made this tonight for dinner: YUM!! So delicious. Highly recommend it!

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    September 15, 2013 at 8:55 am

    This recipe is Amazing!!! I have made it twice already and it’s on this weeks menu! Thanks!

  • Reply
    Alexandra Reed
    September 16, 2013 at 8:58 pm

    Well I was so excited to discover this recipe and couldn’t wait to try it so I bumped it up to the top of my recipe list and made it tonight. Doubled the sauce recipe and added arrowroot flour/starch which reacted weirdly with the sauce and a jelly formed around it despite my whisking furiously… gross. took the lumps out and switched to cornstarch (non paleo. bummer) which worked but didnt change the fact that the sauce had a really sour after taste.. guess from the coconut aminos? and not v sweet so had to add brown sugar (ALSO not paleo. agh) so my tasty paleo meal turned into a not tasty not paleo let down.. can’t figure out where I went wrong? Maybe the oranges weren’t orangey enough but I did add sweetener to compensate. Anyways I wish this worked for me. Maybe I’ll try again.. maybe. but this was very disappointing.

    • Reply
      October 25, 2013 at 12:37 am

      When you add arrowroot flour, first mix it in a separate bowl with at least an equal amount of cool water, then pour the water/starch mixture verrrrry slowly into the sauce, stirring the entire time. Hope that helps.

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    Orange Chicken
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    January 20, 2014 at 6:59 pm

    Just made this tonight! Yummy! I used two large oranges for just over a pound and a half of chicken breast. A little too much on the citrus side but I loved it that way, my husband not so much. Would not change a thing:)

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    February 8, 2014 at 7:24 pm

    This is such a yummy dish! My whole family loves it! Never any left overs….

  • Reply
    Tina W.
    February 26, 2014 at 11:15 pm

    Just made this last night – delicious!

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    Natalie Browning
    March 4, 2014 at 10:48 pm

    This was as amazing as everyone has said! I substituted grapefruit for the oranges and it added another kick to it! Along with ground ginger instead of fresh as that’s what I had in the house :) SOOOOO good with cauliflower mash with caramelized onions and garlic. But next time I think I will try the veggies on the side with snap peas– the chicken is the star so it needs something a little simple to pair. Wonderful dish thank you so so much!

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    Karla Tinoco
    August 1, 2014 at 11:07 pm

    I just made this and it was sooo good!

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    August 26, 2014 at 3:34 pm

    I used chicken breast, ground ginger and it came out way better than any resturant I’ve ever been to. I am so glad to have another recipe to use my coconut oil with. Couldn’t find any soy sauce that said wheat free, but the one we have at home is fine, so it isn’t completely paleo, but I enjoy this. Making things from scratch. Thank you for this recipe.

  • Reply
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    December 19, 2014 at 1:29 am

    I just finished making this and it is amazing! I added some citrus hot sauce for a kick. Thank you for your sharing.Definitely recommended!

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    December 31, 2014 at 2:49 pm

    Amazing recipe. I used cara cara oranges, chili garlic sauce, coconut aminos as directed. Based on a few of the comments posted, I added a teaspoon of raw honey to sweeten it a tad after tasting. I also added a pinch of arrowroot powder after the sauce had already begun thickening. Absolutely divine served over steamed broccoli!!! I think I just ate 1 lb of chicken thighs by myself…

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    Scorch Fitness
    January 16, 2015 at 8:01 am

    Going to make This Delicious Dish tonight for dinner. It seem a perfect dinner plan tonight with one of my dear friend. Thank you for sharing recipe!

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    January 23, 2015 at 8:52 pm

    Hello, I’m doing AIP. Do you think I could replace the siracha with tamarind?

  • Reply
    Em Howes
    February 19, 2015 at 11:57 am

    How do you print this recipe without all the extra stuff? I just printed 13 pages of comments and gave up before seeing the recipe. : (

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    May 14, 2015 at 11:48 am

    YUM!!!! I can’t wait to try this! Try mine here :)

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    May 19, 2015 at 2:53 pm

    Any chance this would freeze, after being prepared … sans green onions, of course. I’m trying to prepare some dishes in advance to pop in the freezer, for ease when our 6 weeks of summer guests are here. Any other recipes, that would fit the bill?

    Thanks for the delish-looking recipe!

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