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Zesty Orange Chicken

Zesty Orange Chicken

Snehal Vaidya
Zesty Orange Chicken adds the much needed tangy and flavor kick in otherwise mundane menu items. It is also easy to make and is savored by all
Prep Time 20 mins
Servings 2 People


  • Chicken Breasts - 2 pieces
  • Navel Orange - 1 (Zested and Juiced)
  • Coconut Oil - 2 tablespoons
  • Gluten free Tamari soy sauce - 2 tablespoons
  • Organic Molasses - 3 tablespoons
  • Avocado Oil - 1.5 tablespoons
  • Garlic - 2 cloves (minced)
  • Chilli flakes / black pepper / Himalayan sea salt - to taste
  • Quinoa - 2 cups
  • Dried coconut flakes - to garnish


  • Cook the quinoa exactly like you would cook rice by adding it to cooking pot and covering it with double the quantity of water. You will know the quinoa is cooked when all the water is absorbed by the quinoa and tiny little white curly tails have emerged from each of its granules
  • Chop chicken breasts into cube size pieces
  • Heat a skillet and add coconut oil to it when the skillet is adequately hot
  • To this add the chopped chicken pieces and cook them from both the sides flipping as needed while cooking
  • To make the sauce
  • Heat another skillet and add minced garlic, orange zest, orange juice, gluten free tamari soy sauce, organic molasses, avocado oil, red chilli flakes and black pepper
  • Cook this for 3 minutes until the mixture thickens and begins to caramelize
  • After 3 minutes you will notice the difference as it will have thickened quite well and will have begun to come together. Additionally the aromas arising out of the sauce will be extremely flavourful after the orange juice has mixed well with tamarind and molasses
  • Now add the sauce to the chicken (which should also be cooked by now)
  • Coat the chicken with the sauce extremely well and cover this mixture and let it set for another 3-4 minutes on a medium flame
  • After 3 minutes the sauce will have thickened even further and the chicken will have adopted the wonderful flavour of the sauce
  • Garnish with coconut flakes and serve with quinoa