- 1.25 pounds boneless, skinless chicken breasts
- 2 tablespoons plus 1 teaspoon arrowroot starch or cornstarch, divided
- 3 oranges, juiced (about 3/4 cup)
- 1/4 cup coconut aminos (or tamari or soy sauce)
- 1 teaspoon sesame oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons maple syrup
- 1/4 teaspoon ground ginger
- 1 teaspoon fish sauce
- Sautéed cauliflower rice or cooked white rice (optional, for serving)
- Cut the chicken into 1-inch bite-sized pieces and place in a medium mixing bowl.
- Add two tablespoons of arrowroot starch or corn starch and use a spatula to coat the chicken.
- Place the chicken in the basket of your air fryer (see below for oven instructions) and cook for 7-8 minutes at 400°F.
- While the chicken is cooking, make the sauce. In a medium saucepan or pot, combine the orange juice, coconut aminos, sesame oil, rice wine vinegar, maple syrup, ground ginger, and fish sauce.
- Add 1 teaspoon of arrowroot starch or corn starch and turn the heat to medium.
- Let the mixture come to a simmer for about 2 minutes, and then turn off the heat. Cover the pot with a lid.
- When the chicken has finished cooking, transfer it to the saucepan with the sauce. Stir so the chicken is coated and serve immediately.
- Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days.
- If you don’t have coconut aminos, you can use reduced sodium tamari (gluten-free) or soy sauce (not gluten-free).
- If you don’t have fish sauce or you don’t like it, just leave it out.
- OVEN instructions: cook the chicken on a baking sheet for about 12 minutes at 400 degrees F.
- Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Method: Air fryer
- Cuisine: American
- Diet: Gluten Free
Keywords: healthy orange chicken, paleo orange chicken, gluten free orange chicken, healthy air fryer orange chicken