AIP Sticky Orange Chicken

For years, I’ve touted the benefits of the Autoimmune Paleo dietary regimen on halting, potentially even reversing, autoimmune disease in clients. Yet, despite having been diagnosed with Autoimmune Thyroiditis myself at merely 15 years of age, I was too intimidated to commit to it myself.

It was only when I developed my Autoimmune Paleo virtual program for clients, complete with comprehensive lists, recipes, meal plans, etc, that this seemingly-overwhelming dietary protocol actually appeared totally do-able. So I took the plunge, alongside 3 other clients. We’re now two weeks in and while it can be challenging at times, with proper preparation and ample support, I’m delighted to say that it’s not nearly as difficult as I had expected!

Fortunately, my best friend of over a decade, who lives just a few blocks away from me, has joined me on this journey. Even better is that she’s a rockstar in the kitchen. We spent an evening reminiscing about the dishes we miss most back home in America, and for her, Panda Express’ Orange Chicken took first place. I suggested we attempt to recreate an AIP-compliant Orange Chicken, and boy did we ever! Honestly, I’ll continue making this even after transitioning my diet from strictly AIP to a more Paleo approach. This dish is a treat for anyone, AIP or not, and is even better the next day!




  • ¾ cup orange juice
  • 2 teaspoon orange zest
  • ½ cup coconut aminos (or organic soy sauce if not AIP)
  • 1 teaspoon grated ginger
  • 1 teaspoon powdered ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon garlic powder
  • 2 teaspoon raw honey (or 8-12 drops liquid Stevia, to taste)
  • 1 teaspoon sea salt
  • 1 teaspoon arrowroot starch or tapioca starch, to thicken
  • 1 Tbsp coconut oil
  • 1 small onion or 1/2 large onion
  • 2 cloves garlic
  • 5-6 medium chicken breasts, thinly sliced
  • 1 tsp arrowroot starch
  • chopped scallions for garnish

In a small saucepan, combine orange juice, orange zest coconut aminos, garlic, grated ginger, powdered ginger, minced garlic, garlic powder, honey, and sea salt. Simmer, stirring often, for 8-10 minutes, until slightly reduced and thickened. Remove from heat. Blend arrowroot with just enough water to combine and gently mix into orange sauce.

Heat coconut oil in a large stainless steel frying pan over medium heat. Saute onion until translucent, then add garlic and stir until fragrant. Sprinkle chicken with arrowroot starch and add to pan. Saute until no longer pink, approximately 4-7 minutes. Combine chicken with orange sauce and garnish with scallions.

Serve alongside stir fry vegetables of choice, zucchini noodles or cauliflower rice.

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