Paleo Orange Chicken with Cauliflower Rice

Tender chicken thighs are simmered in a sweet and sticky homemade orange glaze and served over a bed of low-carb cauliflower rice. It's a simple paleo recipe the whole family will enjoy.


– Orange juice – Honey – Sesame oil – Coconut aminos – Tapioca starch – Chili flakes – Turmeric

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.


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.


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.


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