Healthy Paleo Orange Chicken recipe with crispy baked chicken coated in a Chinese orange sauce with a perfect sweet-and-tart balance.
Make-ahead tips: Dice and season the chicken and prepare the orange sauce in advance. Store the sauce in the fridge and store the chicken flat in a ziplock bag in the freezer if you will not cook the chicken the following day. If you have time, I recommend chopping the aromatics and blanching the baby bok choy on the serving day. If you can’t, I recommend preparing them 1 day in advance and use them the next day for best flavor and freshness.
Not sure how to zest an orange? Normally you'll reach the white part after zesting an area 1-2 times. Rotate the orange to a different spot as you zest. The white part of the orange, call pith, has a bitter taste, which is unpleasant for most recipes. If you do end up accidentally zesting the pith, stop and pick the white parts out of the zest. Read more information here.
*Nutrition information is a rough estimate calculated without the baby bok choy.