Tangy Orange Chicken with Tessemae’s

I’m thrilled to be in the kitchen with Tessemae’s bringing you a brand new Tangy Orange Chicken recipe! This is perfect for weeknight eating, and you can use Tessemae’s new Ketchup to make it happen. This dish is something everyone in the family will love and it couldn’t be more delicious!

tangy orange chicken in roy

Tessemae’s ketchup is back and better than ever. It comes in three flavors: classic, unsweetened (Whole30!), and spicy. Plus, it’s squeezable! The ketchup is vegan, dairy free, and gluten free, which is perfect for me as I continue on my year of health. Even when I am not doing Whole30, I’m committed to good ingredients that make me feel my best.

For this Tangy Orange Chicken, I wanted to keep things simple! All you need is the delicious sauce to take the dish to the next level. You can absolutely dredge your chicken in bowls as well, but I think it is so easy to toss it in a bag. When it’s all about weeknight eating, I am making everything as easy as possible.

prep with tessemae's ketchup

Speaking of easy, I am pretty delighted that Tessemae’s new products are in Jewel Osco. For a Chicago gal like me, this new update is so exciting. If you have Jewel in your area, definitely check it out.

tangy orange chicken in bigger bowl

To add a little extra to this dish, I like to serve it with rice, but you can serve it however you would like. The Tangy Orange Chicken is delicious on its own, with cauliflower rice, or with a little stir fry of vegetables. Take this recipe and make it totally your own.

If you’re looking for some Whole30 recipes with Tessemae’s unsweetened ketchup, definitely check out our Meatloaf and our Glazed Meatballs. Both are totally delicious and are the perfect pick me up during any Whole30.

finished product with tessemaes ketchup

If you try this Tangy Orange Chicken, be sure to rate and review it below. And if you want to follow along, head to Instagram and Pinterest for more inspiration!

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tangy orange chicken in roy with dressing

Tangy Orange Chicken with Tessemae’s

  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop


This Tangy Orange Chicken is the perfect dinner for weeknight eating!


For the Sauce

1/2 cup orange juice

1/4 cup Tessemae’s Ketchup

3 tablespoons unsweetened rice vinegar

3 tablespoons hot sauce

3 tablespoons coconut aminos

3 teaspoons toasted sesame oil

1 ½ teaspoons finely chopped garlic


For the Chicken

2 large eggs

1 ½ cups grain free all-purpose flour blend (Ours was almond flour, arrowroot starch, coconut and tapioca flour. I like Bob’s Red Mill Paleo Baking Flour or King Arthur Paleo Baking Flour.)

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 ½ pounds skinless, boneless chicken breasts, cut into 1- to 1 1/2-inch chunks

8 tablespoons light olive oil, divided

2 teaspoons arrowroot

2 teaspoons cold water

Sliced green onions, to garnish

Sesame seeds, to garnish

For the Gluten Free Version:

½ cup corn starch

½ cup gluten free flour (I like Bob’s Red Mill 1 to 1)

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper


In a medium bowl, combine the orange juice, Tessemae’s ketchup, rice vinegar, hot sauce, coconut aminos, toasted sesame oil and garlic. Set aside


In a medium bowl, beat the eggs until the striations are gone. Pour them into a shallow, rimmed dish.


In a medium bowl, add the all-purpose flour blend, salt and pepper. Mix to combine. Put half the flour into a large, resealable plastic bag.


Place half the chicken chunks in the egg mixture and, using a spoon, toss to coat completely.


Using a slotted spoon to allow all of the excess egg to drip off, spoon the chicken chunks into the bag with the flour mixture. Seal then shake the bag vigorously to coat all the pieces in the flour mixture. Remove the chicken from the bag, handling each chicken piece as minimally as possible, and shaking off any excess flour. Set aside on a plate or tray. If there are any pieces that escaped being coated, bread those individually. Repeat the process with the remaining chicken, re-using the egg but discarding the used flour and refreshing the flour in the bag with the remaining flour mixture.


In a large nonstick pan, heat the 4 tablespoons light olive oil over high heat until hot but not smoking. Reduce the heat to medium low and add one chicken piece to test the temperature, timing and familiarize yourself with working with a grain and gluten free flour blend, which can burn easily. Aim for a total of 4 to 5 minutes, or until golden brown and cooked through, and keep an eye on it. Note that the time can vary based on your pan and heat of your stovetop.


Working in batches, fry the chicken cubes in the oil until golden brown, for me this was 2 to 3 minutes, flipping them halfway through a total cook time of 4 to 5 minutes. Keep checking your oil and play around with the temperature between medium and medium low to allow the chicken chunks to become golden brown but not burned. Transfer them to a tea towel-lined plate to drain. Use a paper towel to wipe out the pan, add the remaining light olive oil, and repeat until all the chicken is cooked.


In the same large nonstick pan, use a paper towel to wipe out the oil and the residue. In a small bowl, whisk the arrowroot and the cold water to make a slurry and set aside. Over medium heat, add the sauce to the pan. Add the slurry into the sauce and gently whisk the sauce to combine and thicken, for about 2 minutes. Remove the pan from the heat.


Into a large, warmed bowl, pour ½ cup of the sauce, spoon the chicken chunks on top of the sauce and gently toss to coat them completely. Add more sauce if needed. Garnish with green onions and sesame seeds and serve with any remaining sauce. Feel free to serve over a bed of white rice or on their own. So delicious!


Cook’s note: If you have particularly large breasts, cut the thickest part in half horizontally before cutting into chunks, to maintain size consistency for the pieces.

Keywords: orange chicken, tangy orange chicken

5 thoughts on “Tangy Orange Chicken with Tessemae’s

  1. Hey Teri!
    I have a question,I used regular ketchup and I tossed my chicken in flour, which was fine. What I noticed is I didn’t get much of an orange flavour. I had more of a hot sauce flavour. Did I do something wrong? I’m not complaining. This chicken dish is addictive!!!!!! I couldn’t stop eating it. Thank you!!

    1. Right. The regular ketchup has all of that sugar and also my grain free version has a much subtler lovely flavor. My suggestion is maybe reduce the ketchup some and you can add some more orange. When we change parts of the recipe. It changes the overall taste

      1. Ya, I was concerned about the extra sugar. Next time I will reduce ketchup amount, increase orange juice and reduce the hot sauce a bit. My mom can’t tolerate hot spicy food at all so I want to make a version she can enjoy. Thanks for responding so promptly, I appreciate it and I’m kinda fan girling right now,not gonna lie 🙂

  2. Hi Teri,

    Can you tell me the ratio of how much of each flour you used for the breading? Thanks for your help!

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