Paleo Orange Chicken with Cauliflower Rice
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This paleo orange chicken tastes incredible! Tender chicken thighs are simmered in a sweet and sticky homemade orange glaze and served over a bed of cauliflower rice. It’s a simple paleo recipe the whole family will enjoy. Ready in just 25 minutes!
When I’m craving orange chicken, I often make this paleo version instead of ordering takeout. It comes together in about 25 minutes and delivers that same irresistible combo of golden chicken and a glossy, orange-forward sauce—just in a slightly different, very satisfying form. It’s not meant to mimic the classic takeout version bite for bite, but it absolutely scratches the same itch.
The chicken is simply seasoned with salt and pepper, then seared until deeply golden so it has plenty of flavor and texture before the sauce ever hits the pan. The glaze is where everything comes together: fresh orange juice for brightness, honey for that sticky sweetness, sesame oil for a nutty, savory note, and coconut aminos to bring depth and saltiness. A little tapioca starch thickens the sauce just enough so it clings beautifully to each piece of chicken.
I usually serve it over cauliflower rice, which soaks up every drop of that sweet-tart sauce. It’s bold, comforting, and fast enough for a weeknight, and it’s one of those dinners that wins people over immediately—whether they’re eating paleo or not.
What to eat with paleo orange chicken
You can enjoy this paleo orange chicken with cauliflower rice as a complete meal on its own. If you’re not paleo, feel free to serve it with regular rice or your favorite noodles. It also tastes great with some stir-fried veggies or a vegetable side like bok choy, garlic green beans, or carrots.
Some of my favorite paleo vegetable sides
Paleo Orange Chicken Recipe
Ingredients
- 1 tablespoon avocado oil
- 8 bone-in chicken thighs (skinless)
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
The orange sauce
- ½ cup orange juice
- 2 tablespoons honey
- 1 tablespoon EACH: sesame oil and coco aminos (can sub soy sauce for non-paleo)
- 1 teaspoon tapioca starch
- ¼ teaspoon chili flakes
- 1 pinch turmeric (for color)
- 1 inch piece of ginger (grated on a microplane or very finely minced)
- 2 cloves garlic (grated on a microplane or very finely minced)
- Toasted sesame seeds, cilantro, and orange wedges, to serve
The Cauliflower Rice
- 1 tablespoon avocado oil
- 1 medium cauliflower (riced – 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 medium-high heat. Dry the chicken with paper towels and then season them with salt and pepper. 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 tablespoon 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, tapioca starch, chili flakes, turmeric, ginger, and garlic.½ cup orange juice, 2 tablespoons honey, 1 tablespoon EACH: sesame oil and coco aminos, ¼ teaspoon chili flakes, 1 inch piece of ginger, 2 cloves garlic, 1 teaspoon tapioca starch, 1 pinch 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, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
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 tablespoon 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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Any ideas on how to do this with chicken breast? My kids are picky and won’t eat thighs, so I wanted to try it with breasts instead.
You could definitely use chicken breasts instead. They’ll take about as long as bone in thighs to cook so you can simply follow the recipe. 🙂
I’m so excited I found this recipe! We made it tonight with wild duck breast and it was one of my fav wild game dishes to date, thank you!!!
Awesome call on the wild duck!!!