Enjoy this Soy & Gluten-Free Honey Orange Chicken recipe! A healthier, allergen-friendly twist on a Chinese-American favorite. Perfect dinner idea!

Scale

3 chicken breasts (about 1.25 lbs)

3 eggs

1 tbsp coconut aminos

2/3 cup corn starch

1 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1 cup oil (I used 1/2 avocado and 1/2 olive)

1 cup orange juice

1 tbsp orange zest

3 tbsp coconut aminos

1 tbsp white vinegar (or rice vinegar)

1/3 cup honey

1/2 tsp minced garlic

1 tsp ginger

1/2 tsp onion powder

1 tbsp corn starch

1/2 tsp chili flakes (Optional)

2 tbsp sesame seeds

1/2 cup chopped green onions

12 oz broccoli, cooked

4 cups brown rice

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Cube your chicken into 1 inch pieces. Combine in a bowl with 1 tbsp coconut aminos. Let marinade for 2-3 hours or prepare immediately.
First, prepare your sauce. Combine your orange juice and corn starch in a bowl or in your saucepan before heating. Whisk until the corn starch is dissolved and then add the remaining ingredients. Heat over low-medium heat until the sauce begins to bubble slightly and thicken (about 5 minutes). Set aside.
Now, you’ll prepare your chicken. First, beat the eggs with a fork in a separate bowl. Add the eggs to your chicken and mix until the chicken is fully covered.
Next, coat the chicken in 2/3 cup cornstarch, 1 tsp salt, 1/2 tsp onion powder, and 1/2 tsp garlic powder. Mix well.
In a deep sauté pan, add your cup of oil. Heat to 350 degrees Fahrenheit. Once the oil reaches temperature, add your chicken pieces to the pan, turning every minute or so. You’ll likely have to cook the chicken in batches.
Place a paper towel on a plate and remove the chicken from the oil once the internal temp reaches 165 degrees Fahrenheit (about 4-7 minutes), placing it on top of the paper towel. Cover with another paper towel to soak up the excess oil.
Once your chicken is all cooked, combine with the sauce, cooked broccoli, sesame seeds, and 1/4 cup chopped green onions. Serve with the remaining green onions and enjoy.

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