Gluten-Free, Soy-Free Orange Chicken: A Panda Express Copycat We Can Actually Eat!
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Hey friends! If you've been following our gluten-free journey, you know that Panda Express Orange Chicken used to be Jason's absolute favorite takeout treat—especially when he was traveling for work pre-celiac diagnosis. That sweet, tangy, crispy goodness was his go-to comfort food. But after going gluten-free (and soy-free for Marie), those drive-thru runs became a thing of the past. Until now!
I recently whipped up this homemade version using a fresh orange sauce made with coconut aminos instead of soy sauce, and it turned out amazing. We paired it with our homemade gluten-free, soy-free chicken bites (recipe and video coming soon—stay tuned!), and it was dinner heaven. The best part? This sauce is bright, zesty, and way fresher than the restaurant version, thanks to real oranges and ginger.
We love this recipe because it's perfect for meal prep and travel. Jason can finally pack his favorite orange chicken for trips again—keep it hot in a thermos or reheat in a microwave. Plus, I make big batches of the crispy chicken bites and sauce separately, then freeze them for quick weeknight dinners. Just thaw, heat, and toss together—dinner in minutes on busy nights!
One thing we noticed: it was delicious, but something felt like it was missing that extra "something" from the original. We couldn't quite pin it down—maybe a deeper umami kick? (The restaurant version gets some savory depth from ingredients like hydrolyzed proteins, but we're keeping it clean here.) Next time, I might experiment with a pinch of nutritional yeast or dried mushrooms for natural umami. If you try it and have ideas, let me know in the comments!
Check out the video below (subscribe to our YouTube channel so you don't miss future recipes!):
And keep an eye out—I'm working on a dedicated post (with recipe and video) for our gluten-free, soy-free chicken bites that make this dish perfectly crispy without any allergens.
Gluten-Free Soy-Free Orange Sauce Recipe
(Makes enough for about 1-1.5 lbs of cooked chicken, serves 4)
Ingredients:
Juice from 3-4 fresh oranges (about ¾-1 cup)
Zest from 1-2 oranges (1-2 tbsp)
⅓ cup coconut aminos
¼ cup rice vinegar (or apple cider vinegar)
⅓-½ cup brown sugar, coconut sugar, or honey (adjust to taste—start lower and add more for that signature sweetness)
1-2 tbsp fresh ginger, minced or grated
2-3 garlic cloves, minced (optional, but adds great depth)
½-1 tsp red pepper flakes (for mild heat; adjust or omit)
1-2 tbsp arrowroot starch, tapioca starch, or cornstarch + 2 tbsp water (for thickening)
Instructions:
In a saucepan over medium heat, combine orange juice, zest, coconut aminos, vinegar, sugar/honey, ginger, garlic, and red pepper flakes.
Bring to a gentle boil, then simmer 5-8 minutes to let flavors meld.
Taste and adjust sweetness/tang/heat.
Mix the starch with water to make a slurry, stir it in, and simmer 2-3 minutes until glossy and thickened.
Toss with hot, crispy chicken bites right before serving.
Serve over rice with steamed veggies for the full Panda vibe. This one's a keeper—gluten-free, soy-free, and full of that nostalgic flavor we missed so much.
What’s your favorite takeout dish you've recreated at home? Drop it in the comments—I’d love more ideas!
Happy cooking!
