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Paleo Panda Express Orange Chicken

Posted on Oct 24, 2015 | 2 comments

Paleo Panda Express Orange Chicken

Paleo Panda Express Orange Chicken


Requested by Sami, who is new to paleo, and was hankering for a taste of … Paleo Panda Express Orange Chicken. 

 

I know some of you miss certain fast food favorite meals when you start eating paleo. With a little modification of oils, flours and ingredients, there are often ways of making over your old favorites into healthier paleo versions. This is just such a recipe. Instead of industrial oils, grain flours, and processed sugars, I used only paleo replacements to make this Paleo Panda Express Orange Chicken taste better than the original.

 

Paleo Panda Express Orange Chicken has all the same luscious, sweet-orange taste, and none of the unhealthy gluten or industrial trans-fat oils of the original. I used coconut oil to fry my chicken the last time I trialed this recipe. It really complemented the sweet, citrus taste of the whole dish.

 

A shout-out to my daughter Abby for helping test and tweak the Paleo Panda Express Orange Chicken recipe! Her feedback got this recipe to posting stage. A big hug from your grateful Mama.

 

Paleo Panda Express Orange Chicken


Paleo Panda Express Orange Chicken

  • Prep time:  25 minutes
  • Cook time:  40 minutes
  • Servings:  6

 

CHICKEN PREPARATION:

  • 2 eggs
  • 3/4 cup arrowroot flour or tapioca starch
  • 1/2 cup almond flour
  • 1/4 cup ground golden flaxseed meal
  • 2 tsp. paprika
  • 2 tsp. salt
  • 1/2 tsp. turmeric
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground black pepper
  • 2 pounds boneless, skinless chicken, cut into 1″ cubes
  • Oil of choice for frying – about 2/3 cup in a large frying pan – coconut oil, lard, bacon fat, duck fat (enough to fill your frying pan about 1/4 inch full, I use coconut oil)

 PALEO ORANGE SAUCE :

  • 1 cup scallions (green onions), sliced – use the entire stalk, all the green part too
  • 2 cloves fresh garlic, minced
  • 2 TBS. apple cider vinegar
  • 1 TBS. ground dried ginger
  • 1 tsp. chili powder (more if you prefer hotter/spicier taste)
  • 2 cups orange juice, with 2 tsp. arrowroot flour or tapioca flour (for thickening) shake them well together to blend (use a jar with a lid for easy mixing)
  • 1/4 cup Coconut Secret coconut aminos (or gluten-free soy sauce, or coconut aminos teriyaki sauce)
  • 2 tsp. sesame oil
  • (optional, for more spiciness) 1 tsp. crushed red pepper flakes
  • (optional, only if you like it sweeter) 1-2 TBS. xylitol, or coconut sugar, or maple syrup, or maple sugar, or 5 drops Sweetleaf liquid stevia, or honey

 


1) In a large bowl, beat eggs, set aside.

2) In a second large bowl, whisk flours, flax seed meal, and all spices together. Set aside.

3) Place all chicken pieces into the egg mix, stirring to coat well.

4) Pour the entire egg coated chicken mixture into the bowl of spiced flour, scraping down the sides to get everything. Stir to evenly coat the chicken with the spiced flour batter.

5) Heat oil in a large frying pan. You want to fill it about 1/4 inch deep.

6) You will have to fry the chicken in two batches so it can lay in a single layer in the oil. Place half of the batch in the frying pan. It is okay if it sticks together a bit, because this makes it easier to turn half way through.

7) When the chicken has lost its pink color and the frying side of the battered pieces is browned and crunchy, turn all the pieces over to fry the other side. Now you can break up the pieces to let them brown evenly. Set this first batch of fried chicken aside when done, and fry the rest of the chicken in the same oil, the same way.

8) Set all chicken aside and using the oil left in the pan, saute the scallions for 3 minutes. Then add the minced garlic and cook another 2 minutes.

9) Add the remainder of the orange sauce ingredients to the pan and stir to mix well. Bring to a boil and simmer on medium-high for 8 minutes, stirring occasionally.

10) Turn down heat and add cooked chicken pieces to the orange sauce. Stir to coat and heat the fried chicken pieces in the orange sauce.

 

Serve the Paleo Panda Express Orange Chicken alone or over resistant starch cooked white Basmati rice.

IMG_7940

chicken pieces coated with batter

chop and use the entire green stalk of the scallion

chop and use the entire green stalk of the scallion

2 Comments

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  1. Abby

    Love this recipe! Takes some time to put together but is totally worth it! We love it served over resistant starch cooked basmati rice with a side of roasted zucchini or squash. Both soak up the delicious sauce for a perfect complete meal! Thank you for all the help putting it together for us mom!

    • Payton

      Oohh Abby,

      Great idea about the roasted zucchini! That would be a perfect flavor combo. I’ll try it next time I make this recipe.

      Big hug,

      Mama ~ Payton 😉

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