This paleo Panda Express orange chicken recipe is one you’ll love if you’re a big fan of Chinese fast food like me. The chicken has a nice crust on the outside and the sauce tastes just like the original one.

To prepare this recipe I did use an air fryer to fry the chicken. So if you want to prepare this recipe, make sure you have an air fryer available to you.

You can combine this orange chicken with some Konjac Noodles to replace the original noodles, or some cauliflower rice to replace the rice. And if you’re not into having a side, you can just eat this recipe on its own without a side. Whichever way you prefer, this recipe brings out all the Chinese takeaway flavors and is dairy-free and paleo friendly.

paleo panda express orange chicken

For the ingredients

The meat: In this recipe, I used 2 medium-sized chicken breasts. You can also use boneless chicken thighs.

The flour: I used tapioca starch instead of the usual corn starch to cover the chicken in, so it creates that nice crust just like the original panda express orange chicken has. I also used some tapioca starch to thicken the sauce in this recipe.

The spices: For the chicken, I used the basic condiments: salt, pepper, and garlic powder. For the sauce, I used mainly fresh herbs like garlic and ginger to really bring out the flavor. Although this recipe contains some spicy herbs like ginger and chili flakes, it’s not spice at all because the sweetness of the coconut sugar, orange juice, and coconut aminos counter the spiciness.

The orange juice: In this recipe, I used 1/4 cup of a freshly squeezed orange. I prefer using fresh oranges rather than juice from a juice box because the juice boxed orange juices often are concentrated or have added sugar and preservatives.

The coconut aminos: I use coconut aminos instead of soy sauce. Most soy sauce is GMO and can mimic estrogen in the body. A lot of soy sauces also contain MSG (monosodium glutamate) which is a chemical added to enhance flavor. This way you could be tempted into overeating. Coconut aminos taste almost the same as soy sauce and they work as a great healthy natural substitute.

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2-3 servings


For the chicken

– 2 chicken breasts (cut into 1 – 1 1/2 inch squares)
– 1/2 cup tapioca starch
– 1 teaspoon garlic powder
Salt to taste
Black pepper to taste
– 1 egg (whisked)

For the sauce

– 1-2 tablespoons coconut oil
– 4 cloves garlic, minced
– 1/2 teaspoon ginger, minced
– 1/4 teaspoon chili flakes
– 1/2 cup coconut sugar
– 1/4 cup freshly squeezed orange juice
– 1/4 cup white vinegar
– 2 tablespoons coconut aminos
– 2 tablespoons water
– 1 tablespoon tapioca starch
– some spring onion and sesame seeds to garnish (optional)


  1. Season the cut chicken breast with salt and pepper.
  2. In a medium sized bowl, whisk the egg and cover the chicken pieces in it.
  3. In a separate medium sized bowl, add the tapioca starch, salt, black pepper and garlic powder. Mix everything together with a spoon.
  4. Cover the chicken pieces with the tapioca starch mixture and transfer them into the air fryer. Air fry for 15-20 minutes at 350 degrees Fahrenheit or 180 degrees Celsius.
  5. In the meantime prepare the orange sauce: in a large pan or pot, melt the coconut oil on medium-high heat.
  6. Add the minced garlic, minced ginger and chili flakes. Cook for a few minutes and add the coconut sugar, orange juice, vinegar, soy sauce, water and tapioca starch in listed order. Lower down the heat and let simmer for a few minutes. You’ll notice to sauce will thicken over time.
  7. Add the fried chicken to the sauce and serve with Konjac noodles or any of your favourite sides. Garnish with some spring onion and sesame seeds.


1 serving: 1/3 of total recipe (konjac noodles not included)  | Calories: 348.6 kcal | Carbohydrates: 50g | Protein: 20g | Fat: 8g | Fiber: 3g

This spaghetti squash bolognese recipe is one you’ll want to try this Fall. There are many alternatives to regular spaghetti made from flour, such as zucchini noodles or konjac noodles and Spaghetti squash is one you can add to the list of gluten-free options.

This recipe is not specifically tied to a paleolithic or ketogenic diet (one portion has a total of 37 net carbs). Although you could make this paleo if you leave out the mozzarella cheese and just top it off with some almond flour instead. If I’d have to tie it to a specific diet, it would be a healthy gluten-free diet recipe.

I’m a metabolically flexible person, so I can get away with this meal and still stay in ketosis. I share more on this in my stories on my Instagram account. So make sure to follow me there if you want to know more.

Portion size

Depending on how big your spaghetti squash is, the number of calories and macro’s may vary. The one I used was rather of large size, and I couldn’t completely finish one portion but my husband did. So this recipe can serve 2-4 people, depending on your appetite.

For the ingredients

The spaghetti squash: I used an organic spaghetti squash from my local market.

The seasoning: To season the spaghetti squash I used plain salt and pepper, as well as olive oil, which also adds some flavor. In the bolognese sauce, I used salt, pepper, paprika powder, Italian seasoning, and a pinch of cayenne pepper to give it a little extra spice. You can add in whichever seasoning you’d like, but I always love the combination of paprika with tomato. I used mainly dried spices but you can also choose to use fresh herbs like basil, parsley, or oregano to bring in some more Italian flavors.

The meat: In this recipe, I used ground beef. You can choose any ground meat of your liking.

The tomato sauce: I like to use passata when I make tomato sauces because it doesn’t have any additives. You can use any of the tomato sauces you prefer to make this recipe.

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Spaghetti squash bolognese recipe

2-4 servings


– 1 medium-sized spaghetti squash
Salt and pepper to taste
– 2 tablespoons Olive Oil
– 1 tablespoon ghee
– 1 medium-sized onion (cut in pieces)
– 2 cloves garlic (minced)
– 26 oz. / 750 grams ground beef
– 1 1/2 cup passata
Salt and pepper to taste
– 1 tablespoon paprika powder
– 1 tablespoon Italian seasoning
– Pinch cayenne pepper (optional)
– 2 cups shredded mozzarella cheese
– Some spring onion (optional to finish off)


  1. Start by preparing the spaghetti squash. Preheat the oven to 375 Fahrenheit or 190 degrees celsius. Line out a parchment paper on a sheet pan.
  2. Cut the pumpkin in two and deseed. Season both sides with salt and pepper and cover in Olive oil with the help of a brush.
  3. Put both halves on the sheet pan and bake in the oven for 40 minutes.
  4. In the meantime, prepare the bolognese sauce.
  5. In a large pot, melt the ghee (or other cooking fat) at medium-high heat.
  6. When the ghee is melted, add the onion and garlic. Stir until they start to glaze.
  7. Add the ground beef and mix with a wooden spoon to break up the meat.
  8. Lower the heat and add the passata, salt, pepper, paprika powder, Italian seasoning and cayenne pepper. Mix and let simmer on low heat.
  9. Remove the spaghetti squash from the oven. Using a fork, scrape flesh from squash into “noodles”.
  10. Cover the noodles with the bolognese sauce and shredded mozzarella.
  11. Bake in the oven for another 10-15 minutes at 400 Fahrenheit or 200 Celsius, until the mozzarella starts to brown.


Serving: Half a spaghetti squash | Calories: 1273 kcal | Carbohydrates: 45g | Protein: 103g | Fat: 78g | Fiber: 8g