Chinese Orange Chicken

cooking-timeNOT AVAILABLE cooking-servings4 SERVINGS



  • 1 packet chicken cubes
  • 3 tbsp arrowroot powder (substitute: corn flour )
  • 1 tsp fine grain sea salt
  • Ground black pepper
  • 1 tbsp olive oil

Orange sauce:

  • ⅓ cup orange juice, freshly pressed
  • ½ cup white vinegar
  • ½ cup raw coconut palm sugar (or any other sugar)
  • 2½ tbsp soy sauce
  • 1 tbsp orange zest
  • ½ tbsp olive oil
  • 2 tsp arrowroot powder (substitute: corn flour )
  • 1 tbsp red pepper flakes


  1.  In a medium saucepan, whisk arrowroot powder with orange juice until lumps are gone. Add the remaining ingredients for the sauce and bring to a boil over medium heat.
  2. Cook until sauce thickens and coats the back of a spoon, or for about 5-6 minutes. Then set the sauce aside.
  3.  Combine chicken cubes, arrowroot powder, salt and pepper in a medium ZipLoc bag or a shallow dish. Shake or toss until all chicken pieces are evenly coated.
  4. Heat olive oil in a wok or large skillet over medium high heat.
  5. Add chicken and cook for 3 minutes until browned on onse side. Then turn over and cook for another 3 minutes until cooked through.
  6. Turn heat down to very low and add orange sauce, as much as you like. 
  7. Toss until combined and serve.

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