This AIP Orange Chicken is a delicious AIP version of Chinese takeout. It’s made with whole ingredients, healthy oils and zero refined sugar. It tastes great and much better for you!
Does orange chicken have orange?
You bet. I use my Instant Pot Orange Marmalade as well as some fresh orange zest to make this recipe. And my Instant Pot Orange Marmalade recipe uses real orange juice, zest, etc.
Is Orange Chicken authentic?
AIP Orange Chicken is authentic American Chinese food. However, it’s not authentic Chinese food. Seriously. Orange Chicken and all of its iterations like Tangerine or Lemon Chicken are all American invention. It’s far too sweet for true Chinese palates. But it doesn’t matter. It’s still a delicious recipe.
Why is Orange Chicken bad for you?
Traditionally orange chicken is fried in oil and uses processed ingredients. It has a reputation as unhealthy. However, this AIP Orange Chicken is made with much healthier ingredients and all whole foods.
How to make AIP Orange Chicken
1. Whisk together the ingredients for the sauce in a small bowl then set aside.
2. Toss the chicken with salt, arrowroot starch, garlic powder and ground ginger.
3. Heat the oil in a large pan and cook the chicken for 4-5 minutes until crispy and cooked through.
4. Stir in the sauce, coating the chicken.
5. Simmer for 3-4 minutes to allow to thicken. Serve hot and garnish with green onions.
Tips for making the BEST AIP Orange Chicken
- If you don’t have any Instant Pot Orange Marmalade, you can easily substitute Lemon Honey Marmalade. Or 1/4 cup honey, zest and juice of 1 orange.
- This dish goes well with Cauliflower rice or white rice (AIP reintroduction)
- If you prefer chicken thighs, you can use those instead of breasts.
- This recipe is shown with Garlic Bok Choy.
If you like this recipe then you’ll love these other AIP Asian recipes.
- Asian Pork and Noodle Soup
- AIP Baked Cassava Cake
- Taro Cake
- Thai Basil Beef
- Coconut Matcha Panna Cotta
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AIP Orange Chicken
Ingredients
For the sauce
- 1/2 cup Instant Pot Orange Marmalade or Lemon Honey Marmalade to make it Lemon Chicken
- 2 tablespoons Coconut Aminos
- 1 teaspoon Apple Cider Vinegar
- 1 Orange Zested
- 1/2 teaspoon Salt
For the chicken
- 1 pound Chicken Breast cut into bite sized pieces
- 1/2 teaspoon Salt
- 1 tablespoon Arrowroot Starch
- 1 teaspoon Garlic powder
- 1/2 teaspoon ground Ginger
- 2 tablespoon Extra Virgin Olive Oil
- Green Onions optional garnish
Instructions
- Whisk together the ingredients for the sauce in a small bowl then set aside.
- Toss the chicken with salt, arrowroot starch, garlic powder and ground ginger.
- Heat the oil in a large pan and cook the chicken for 4-5 minutes until crispy and cooked through.
- Stir in the sauce, coating the chicken.
- Simmer for 3-4 minutes to allow to thicken. Serve hot and garnish with green onions.
Notes
- If you don’t have any Instant Pot Orange Marmalade, you can easily substitute Lemon Honey Marmalade. Or 1/4 cup honey, zest and juice of 1 orange.
- This dish goes well with Cauliflower rice or white rice (AIP reintroduction)
- If you prefer chicken thighs, you can use those instead of breasts.
- This recipe is shown with Garlic Bok Choy.
Helpful Info For All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
This looks soooo good. I can’t wait to try it!