Christi Flaherty brings us an amazing version of orange chicken. After multiple attempts and experimenting with different ingredients, she says this is the best paleo orange chicken around that the family will enjoy.


  • The Sauce
  • 2/3 cup orange juice

  • zest of one orange (about 1 tbsp)

  • 3 tbsp lime juice

  • 2 tbsp coconut sugar or to taste

  • 1/2 cup coconut aminos

  • 1 tbsp minced garlic

  • 1 tsp minced ginger, optional

  • 2 tbsp tapioca flour mixed with 2 tbsp water

  • 12 or more drops of orange essential oil or orange extract

  • Crispy Chicken
  • 2 lbs chicken breast cut into 1/2” cubes

  • 2 tsps salt

  • 1/2 cup tapioca flour

  • 1/2 cup cassava flour or potato starch

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1 tsp black pepper

  • 1 tsp ginger powder, optional

  • Coconut Oil for Frying

  • The Other Stuff, optional
  • 1 pound steamed broccoli

  • 4 servings of steamed rice (cauliflower or regular)



  1. Whisk all the ingredients for the sauce except the tapioca starch and water in a medium saucepan and place over medium high heat.
  2. Bring to a boil then slowly add the tapioca/water mixture a little at a time stirring in between additions. When it begins to coat the spoon stop and turn the heat down to low.
  3. Toss the chicken pieces with salt.
  4. Place all the dry ingredients in a bag and shake the chicken around in it to coat. Remove and place on a cooling rack set over a baking sheet to make sure extra flour is discarded.
  5. Melt a couple tablespoons in a skillet and heat until shimmering. Carefully add the chicken in a single layer ( you will need to do 2-3 batches so you don’t crowd it).
  6. After a minute or two, toss the chicken around and let it cook until all sides are browned. Cut open the biggest piece and if it’s white you’re good to go. Place in low oven to keep warm while you fry the other chicken pieces.
  7. Don’t want to fry? Bake the chicken on a well oiled pan and spray the pieces with aerosol coconut oil before placing in the oven. Bake at 400 degrees for 5-8 minutes or until the biggest piece is white all the way through.
  8. Serve the freshly steamed broccoli and crispy chicken on top of rice and liberally spoon the sauce over all then serve extra sauce on the side.