Gluten Free Blood Orange Ginger Chicken (Edit recipe)

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Looking for a quick and flavorful chicken recipe? This blood orange ginger chicken made in the air fryer is bursting with citrusy sweetness and a hint of spice, making it a perfect weeknight dinner. Ready in under 30 minutes, this dish combines fresh blood oranges, ginger, and a tangy sauce for a healthy meal your family will love!

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	213
Fat:	5 g
Carbohydrates:	27 g
Protein:	12 g
Cholesterol:	35 g
Sodium:	290 mg
Fiber:	0 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 4

Ingredients

2 Chicken Breast
0.333 cup Cornstarch, (+ 1 tablespoon)
2 Blood Orange, juiced + zested
2 tsp Ginger Root, minced
2 Tbsp Coconut Aminos
2 Tbsp Rice Wine Vinegar
2 Tbsp Granulated White Sugar
1 tsp Garlic Powder
0.25 tsp Black Pepper
0.25 tsp Red Pepper Flakes

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pat the chicken breasts dry with a paper towel and cut them into bite-sized pieces. Toss the chicken pieces in ⅓ cup of cornstarch until fully coated.
Set the air fryer to 400°F and preheat for 3-5 minutes.
Lightly spray the air fryer basket with cooking spray. Arrange the cornstarch-coated chicken pieces in a single layer in the basket.
Air fry the chicken at 400F for 8-10 minutes, shaking the basket halfway through cooking to ensure even crispiness.
While the chicken is cooking, in a small saucepan, combine the juice of 2 blood oranges, orange zest, fresh ginger, coconut aminos, rice wine vinegar, sugar, garlic powder, black pepper, and red pepper flakes.
Whisk together and bring to a simmer over medium heat, stirring continuously. When there is one minute left on the chicken, reduce the heat and add 1 tablespoon of cornstarch to the sauce. Stir until thickened.
Once the chicken is crispy and cooked through, transfer it into the pan and toss with the sauce until all the pieces are evenly coated.
Garnish with extra orange zest or sesame seeds, if desired, and serve with rice and veggies.