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Clean Eating Orange Chicken

Servings: 4 servings



  • 2 tbsp rice wine
  • 4 tbsp water
  • 1 tsp sesame oil
  • 2 1/2 tbsp coconut aminos
  • 1/2 cup rice vinegar
  • 1 organic orange zest and juice


  • 1 lb ground chicken
  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 1/4 tsp cayenne pepper
  • 1 tbsp arrowroot starch
  • 1 large organic bell pepper or 2 medium peppers
  • 1/4 cup organic shredded carrots


  • Make the sauce by combining all sauce ingredients in a bowl or mason jar. Set aside.
  • In a large pan, brown the chicken in 1 tbsp oil. Cook whole until a good crust forms before breaking it apart.
  • Meanwhile, dice the peppers and shred carrots (if not already shredded).
  • Finish breaking up the ground chicken with a spatula for 2-3 min more.
  • Once chicken is cooked, add garlic, ginger, cayenne and cook for 1 minute.
  • In a small dish, mix 1 tbsp arrowroot and 1 tsp water. Add cornstarch mixture to the chicken and combine.
  • Saute chopped peppers in avocado oil in a different pan or next to the browned chicken. Add bell peppers and shredded carrots to the chicken mixture.
  • Toss the mixture with sauce and serve warm over lettuce wraps.