Soy-Free Orange Chicken

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4 star Avg. rating 4 from 5 votes.

Recipe Information

# of Servings: 4
Recipe Created By: Kristin J


1 1/2 cups water
2 Tbsp orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 Tbsp balsamic vinegar, mixed with a dash of salt
1 Tbsp grated orange peel
1 cup packed brown sugar
1/2 tsp ginger
2 Tbsp finely chopped celery
3 Tbsp arrowroot
2 Tbsp water
2 boneless, skinless chicken breasts, cubed or cut into strips
your choice of stir fry veggies
3 cups cooked rice
3 Tbsp olive or canola oil


Combine 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and salted balsamic vinegar in a medium saucepan. Bring to a boil over medium high heat.

Stir in orange peel, brown sugar, ginger, and celery. Bring to a boil, then remove from heat. Let cool 10 to 15 minutes.

Pour 2/3 cups of the cooled sauce into a resealable plastic bag, reserving the rest for later use. Add diced chicken, seal bag, and marinate chicken in the fridge for 20-30 minutes.

Heat olive oil in wok, and add marinated chicken. Stir fry until done, then add veggies and cook until done.

As veggies are cooking, bring the remaining sauce back to a boil over medium high heat. In a separate bowl, combine arrowroot and 2 Tbsp water. Stir briefly until “pasty”, then add to the sauce and stir until sauce thickens. Remove from heat and cover.

Combine orange sauce, chicken, veggies and cooked rice and serve.


I sometimes add 1/4 cup very thinly sliced oranges to the sauce just after I add the arrowroot.

You can also opt to make chicken nuggets rather than stir fry your chicken for a more “restaurant-like” meal.


Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

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