Orange Chicken with Vegetables

Prep Time

20 minutes

Cooking Time

15 minutes


4-6 people


For the Orange Chicken:

2 lbs. boneless, skinless organic chicken thighs

3-4 Tbs. coconut oil

juice from 4 oranges

zest from 2 organic oranges

2 tsp. fresh ginger

5 Tbs. raw coconut aminos

about 1/4 to 1/2 tsp. garlic powder

about 1/4 to 1/2 tsp. chili powder

drizzle raw honey

For the Vegetables:

2 zucchini

1 baby bok choy

2 - 4 carrots

1 onion

hand full snow peas

3 garlic cloves minced

1/2 in fresh peeled ginger

salt to taste


For the Orange Chicken:

1. Cut the chicken into bite-sized pieces.

2. Cook in a large skillet over medium-low heat in the coconut oil or other fat of choice until lightly browned (not completely cooked through).  

3. Mix and a add the orange juice, zest, ginger, coconut aminos, and seasonings.

4. Simmer to reduce and thicken the sauce.  When your sauce has thickened, you may drizzle some raw honey overtop (optional) and stir in.

For the Vegetables:

1. Cut all vegetables and put into big bowl in order listed.

2. Heat large pot with fat till hot.

3. Begin to cook the onion till beginning to get soft. It is ok if some carrots get in the pot.

4. Add the next hard vegetables for a few minutes.

5. Then add the rest of the vegetables and cook stirring often for a few minutes.

6. Add garlic, ginger and salt.

7. Cook till bright in color and slightly soft.


Serve over cauliflower rice or brown rice.


Based off Alicia Dragic Orange Chicken Recipe