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Crispy golden orange chicken pieces coated in a glossy orange glaze served with broccoli
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High Protein Gluten-Free Orange Chicken (Prepper Protein Edition)

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 435kcal

Ingredients

  • 800 g (1.75 lbs) boneless skinless chicken breast, cut into 1-inch cubes
  • 40 g (5 tbsp) cornstarch, for coating
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 350 ml (1.5 cups) fresh orange juice
  • 1 tbsp orange zest
  • 50 ml (1/4 cup) low-sodium tamari (gluten-free soy sauce)
  • 30 g (1.5 tbsp) honey or monk fruit sweetener
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic , minced
  • 1/2 tsp red pepper flakes
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
  • Non -stick avocado oil spray

Instructions

  • Preheat air fryer to 400F (200C).
  • In a large mixing bowl, combine the cubed chicken with 40g cornstarch, sea salt, black pepper, and garlic powder. Toss until each piece is thoroughly and evenly coated.
  • Spray the air fryer basket with avocado oil. Arrange the chicken in a single layer, ensuring pieces do not overlap.
  • Air fry for 12-15 minutes, shaking the basket halfway through, until the exterior is golden-brown and internal temperature reaches 165F (74C).
  • While the chicken is air-frying, combine orange juice, zest, tamari, sweetener, rice vinegar, ginger, garlic, and red pepper flakes in a medium saucepan.
  • Bring the mixture to a simmer over medium heat for 5-7 minutes to reduce the volume slightly.
  • Whisk the cornstarch slurry into the sauce and continue to cook for 1-2 minutes until the glaze thickens to a glossy consistency.
  • Transfer the crispy chicken to a clean bowl, pour the orange glaze over the top, and toss until fully encapsulated.
  • Serve immediately over steamed broccoli or jasmine rice for a complete high-protein meal.