The sweetness of oranages mixed with the spice from the chilli and the saltiness of tarmari, this Orange Chicken is full of flavour and a delight for the tastebuds.

Each fortnight I receive a box filled with the most delicious organic produce. It’s my way of showing myself a little love and giving back to the local growers. Recently there was an abundance of oranges in my produce box. Now I’m going to admit, I don’t really eat a lot of fruit, so these were going to waste. Putting on my thinking cap I decided to do a version of Orange Chicken.

Orange Chicken

Orange Chicken is so often fried and sticky, which doesn’t really sit so well with my gut or my hormones.  I not only wanted a less inflammatory version, I also wanted a less fiddly and much quicker version. I did not want to be fussy around with coating, dipping and frying.

As you know whilst I love cooking I do not love spending hours in there. Whipping up something quick, nutritious and oh so tasty is what I’m all about.

This version of Orange Chicken is made with minimal ingredients, packed with flavours to delight your tastebuds and soon to become a favourite meal. 

What Do I Need?
  • 500g of Chicken – I like thigh for this but breast will also work
  • 1 Tablespoon of Garlic Infused Olive Oil
  • Sesame Seeds (garnish)


  • 1/2 Tablespoon of Orange Zest – approx 1 Orange
  • 2 cup of freshly squeezed Orange Juice – approx 2 oranages
  • 2 Tablespoons of Tarmari or Coconut Aminos
  • 2 Tablespoons of Honey
  • 2 Teaspoons of Grated Ginger
Let’s Do This!
  • Cut chicken into cubes.
  • In a large frying pan, heat the garlic oil. Cook the chicken until the edges are brown and slightly crispy (Approx 12-15 minutes)
  • As the chicken is cooking, combine the sauce ingredients in a separate bowl
  • Once the chicken is cooked remove it from the pan and place it to one side in a separate bowl.
  • Add the sauce mixture into the same pan you cooked the chicken in.
  • Bring the sauce mixture to a boil and simmer for 15-20 minutes, stirring every minute or so until it starts to thicken. (You will know it has thickened when you scrape the pan and it pulls away from the pan) Your want the sauce to be bubbling the entire time.
  • When the sauce has thickened, pop the cooked chicken back in + stir to coat the chicken.
  • Sprinkle with sesame seeds + enjoy!

This recipe is gluten, dairy + nut free. Can be used for SIBO phase 2.