Sticky Orange Chicken

Sticky orange chicken cooking in saucepan.

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 Dinner just got a healthy makeover with this Sticky Orange Chicken Recipe! Made with 100% pure orange juice and organic baked chicken tenders in an almond meal crust, this tangy and sweet dinner recipe is a perfect weeknight meal.



For The Chicken:

  • 1 1/2 lbs organic boneless, skinless chicken breast
  • 1 large egg
  • 1 cup almond meal
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt

For The Sticky Orange Sauce:

  • 1 tbsp coconut oil
  • 2 tsp freshly grated ginger
  • 2 cloves of garlic, minced
  • 1 cup Orange Juice
  • 1 tbsp rice vinegar
  • 2 tbsp tamari
  • 1/2 tsp sesame oil
  • 1 tbsp tapioca starch or cornstarch (mixed with 3 tbsp of warm water to form a “slurry)


For The Chicken:

  1. Preheat oven to 400 degrees F.
  2. Cut chicken into bite-sized pieces.
  3. Crack an egg into a medium bowl and whisk.
  4. In a separate bowl combine almond meal, garlic powder, chili powder and sea salt.
  5. Using your left hand, place chicken piece into egg and then place into the almond meal-spice bowl. Use your right hand to coat chicken piece. Place chicken on a baking pan.
  6. Repeat process until all chicken is coated.
  7. Bake for 20 mins.
  8. Remove from heat and set-aside.

For The Orange Sticky Sauce:

  1. Add coconut oil to a large pan or wok over medium-high heat. Add ginger and garlic and saute for 1-2 mins or until lightly browned.
  2. Add in orange juice, rice vinegar, tamari and sesame oil and bring to a boil.
  3. In a small bowl combine tapioca starch and hot water. Mix well to form slurry.
  4. Add slurry to orange sauce and stir until well combined. Lower heat to a simmer and cook until sauce has thickened (about 5 minutes).
  5. Add in chicken and coat well with orange sauce.
  6. Serve with rice and veggies for a complete meal.