In a mixing bowl, combine the 100% orange juice, zest of half an orange, coconut aminos, rice vinegar, red pepper flakes, salt, and pepper. Whisk together until well combined. Set aside.
In another bowl, toss the cubed chicken breast with 3 tablespoons of tapioca starch, salt, and pepper until evenly coated. This will help achieve that crispy texture.
Heat 1/2 tablespoon of avocado oil in a skillet over medium heat. Add the minced ginger and garlic, sautéing for about 1 minute until fragrant.
Add the coated chicken to the skillet, cooking for about 5-7 minutes until golden brown and cooked through. Ensure the chicken is cooked to an internal temperature of 165°F (75°C).
Pour the prepared orange sauce over the chicken in the skillet. Stir well to coat the chicken. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly. If it’s too thick, you can add a splash of water.
Remove from heat and gently fold in the segmented orange pieces. Serve your Healthy Homemade Orange Chicken over hot cooked white rice or cauliflower rice. Garnish with sliced green onions and a sprinkle of sesame seeds for that extra touch.
