This Paleo Orange Chicken is coated in a ginger glaze and served alongside low-carb, paleo cauliflower ‘rice’. It’s naturally gluten-free and grain-free, and so easy to make. Skip the takeout and make this healthy, crazy delicious alternative!

Ginger Orange Chicken with Cauliflower Rice

So here's the thing, guys: I'm happiest when I'm eating paleo. And I don't just mean that my body's the happiest when I don't feed it grains and sugar and dairy (which it is), it's just that I'm happier. Is that weird?

You can be honest with me; I can take it. It is a bit odd, right? The thing is, I get silly happy when I sit down at the table, and there's a plate of crazy delish paleo orange chicken, and some rice that you'd swear is rice but is really just cauliflower. A big plate of veggies with a side of meat … what more could a person ask for?

If you've ever thought that eating a paleo diet means that you have to sacrifice, I dare you to take one bite of this paleo orange chicken and then say that to me with a straight face. Betcha can't do it. 🙂

Actually, I bet the real reason you wouldn't be able to is that you'd be too busy eating/ licking your fingers/ scraping every last bit of the glaze off your plate. And really, who can bother with silly things like bets when there's a plate of paleo orange chicken calling your name? Not me, that's for sure.

I'm really excited for you guys to try this; I just know you're going to love it. And don't be scared off by the whole ‘paleo' thing … this is just damn good chicken. And btw: this whole dinner takes only 25 minutes to make. Awesome, right?!

Ginger Orange Chicken with Cauliflower Rice

I've made this paleo orange chicken with skinless thighs to help cut back on those pesky calories. If you're worried at all that skinless will mean flavorless, trust me on this one: there's so much flavor going on here. Like, ridiculous amounts of sweet, orange-y deliciousness.

Turns out that paleo orange chicken kicks ass on Chinese delivery orange chicken. Big time. ♥

If you love easy paleo dinners, also check out this egg roll in a bowl!

Ginger Orange Chicken with Cauliflower Rice

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Delicious Paleo Chicken Recipes

Paleo Orange Chicken with Cauliflower Rice

Paleo Orange Chicken with Cauliflower Rice

Yield: 4
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
This easy to make paleo orange chicken is coated in a ginger glaze and served alongside low-carb, paleo cauliflower ‘rice'. It's naturally gluten free and grain free.

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4.8 stars (10 ratings)
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Ingredients

  • 1 teaspoon avocado oil
  • 8 bone-in chicken thighs, skinless
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Juice from 1 navel orange, about ½ cup
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce, sub coconut aminos
  • ¼ teaspoon chili flakes
  • 1 inch piece of ginger, grated on a microplane or very finely minced
  • 2 cloves garlic, grated on a microplane or very finely minced
  • 1 teaspoon tapioca starch
  • A pinch of turmeric, for color
  • Toasted sesame seeds, cilantro, and orange wedges, to serve

The Cauliflower Rice

  • 1 teaspoon avocado oil
  • 1 medium cauliflower, grated (a food processor makes quick work of this!)
  • 1 clove garlic, very finely minced
  • ¼ teaspoon sea salt

Instructions 

  • Heat the oil in a large frying pan over high heat. Sprinkle the chicken thighs with the sea salt and pepper and add them to the pan. Sear the chicken thighs for 3-5 minutes on each side, or until both sides are well browned. Remove the pan from the heat.
    1 teaspoon avocado oil, 8 bone-in chicken thighs, ¼ teaspoon sea salt, ¼ teaspoon black pepper
  • While the chicken is searing, prepare the orange glaze. In a medium-sized bowl, whisk the orange juice, honey, sesame oil, soy sauce, chili flakes, ginger, garlic, tapioca starch, and optional turmeric.
    Juice from 1 navel orange, 2 tablespoons honey, 1 tablespoon sesame oil, 1 tablespoon soy sauce, ¼ teaspoon chili flakes, 1 inch piece of ginger, 2 cloves garlic, 1 teaspoon tapioca starch, A pinch of turmeric
  • Pour the sauce over the seared chicken and bring it to a boil. Lower the heat so that the chicken is barely simmering, cover the pan and let it cook for 10 minutes. Flip the chicken over and cook for another 10 minutes. Flipping the chicken over isn't necessary for cooking it, but it does help the color develop on both sides, so it looks even better.

For the cauliflower rice

  • While the chicken is cooking, prepare the rice. Heat the oil in a large frying pan over medium heat. Add the grated cauliflower and cook for 5 minutes, or until the cauliflower no longer tastes raw. Add the garlic and sea salt and toss well.
    1 teaspoon avocado oil, 1 medium cauliflower, 1 clove garlic, ¼ teaspoon sea salt
  • Serve the orange chicken with cauliflower rice and some sesame seeds, cilantro, and orange wedges.
    Toasted sesame seeds, cilantro, and orange wedges, to serve
Serving: 1 serving = ¼ of the recipe, Calories: 371kcal, Carbohydrates: 18g, Protein: 43g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 194mg, Sodium: 770mg, Potassium: 965mg, Fiber: 3g, Sugar: 12g, Vitamin A: 87IU, Vitamin C: 70mg, Calcium: 57mg, Iron: 2mg
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