Orange Chick’n Premium PD Recipe

This sweet, sticky & tangy classic Chinese Orange Chicken dish received a special Protective Diet make-over. It looks just like the original and the sauce will have you second guessing if it’s the real deal. After you’ve made PD Orange Chick’n, you will understand why so many people are happily achieving and sustaining their health goals with Protective Diet.

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  1. Yum, yum, yum. Made this for the hubs, myself and oldest son who was here for dinner. Before eating, the hubs was a little skeptical about how it would taste – he loved it. Didn’t tell the son it was vegan, just said we were having Orange Chicken for dinner. when asked, he said it was really good, I let him eat a few more bites and told him it wasn’t chicken but cauliflower. He said he thought something was different, but it was very good. The cauliflower didn’t have quite the texture of chicken, but the flavor was dead on and very good. I, too, doubled the sauce, I doubled every ingredient but the sweeter and it was great.

  2. Great Recipe Julie! Everything about this was perfect. It took a little bit of prep work but I kept organized and it was quite a lot of fun. Not difficult at all. I used 1 full head of cauliflower and followed the recipe exactly and had the perfect amount of bread crumbs, batter, sauce, etc. This recipe has just the right amount of sweetness and spiciness. Loved it!!!

  3. Just an update to Julie’s wonderful orange sauce recipe. I had my son help me with this recipe and let him measure and mix all the ingredients. As we got into the recipe I realized we had no erythritrol. I didn’t really worry about it and omitted it from the recipe. We continued on with the sauce and over brown with with veggies I could not tell the difference. Since that time I have not included the e-sugar, the flavor is just as vibrant without it.

  4. I made this for my family last night and it was Ah-mazing! Everyone loved the cauliflower, some used soy sauce and the rest of us used the orange sauce. I love finding recipes that we can all enjoy and this one is definitely a keeper. Next time I will make the buns the day before or the morning of so it doesn’t take as long but, it was certainly worth the wait. I’m so glad I have leftovers for lunch today.

  5. Another recipe I anticipated making based on such positive feedback from the group on Facebook. Like Carol (above) I took the recommendation and doubled the orange sauce. I was actually hoping my son (9 years old) and wife would like it enough that the sauce could be used on more meals from grains to veggies.

    I am very pleased to say the sauce falls under the category of “AMAZING!” Yet my son didn’t have quite that response to it. He wanted the orange sauce out of a package, which just boggled my mind, I could not understand why. He loves orange chicken but couldn’t give me a reason why he didn’t want my orange sauce.

    While that didn’t phase me, I gave my wife a taste and she enjoyed the flavor of it, even had a few small pieces of the breaded cauliflower (chick’n) to go with it. I cut up nearly the entire head of cauliflower for the recipe knowing I would have enough breadcrumbs and sauce.

    This is one of those recipes than can appear a bit daunting because of the prep work. I did however take the time to watch the video (sorta like reading the instructions through before starting, which I am horrible at) helped me get started. Once I had the flour, breadcrumbs and “glue” ready to go, things moved along quickly.

    I pulled the chick’n out of the oven and instead of dropping each piece in the sauce I decided to keep the florets separate. I knew this would be lunch the following day and didn’t want soggy pieces. The entire recipe came together perfect. The Jasmine brown rice with the chick’n and orange sauce was out of this world!

    The best part of this recipe was the sauce was even better the next day. I have been eating it over rice and broccoli. Great work on this recipe Julie. Thanks!

  6. This meal was SO delicious. I doubled the sauce recipe based upon Marie’s comments, and am glad I did, because I used the leftover sauce with some Whole Foods-made mini spring rolls. What was really nice, too, is that I don’t even like cauliflower but I didn’t taste it in the Orange Chick’n.

  7. Okay so this isn’t your typical weeknight, come home from work, start dinner meal but I just HAD to try it. Once the breadcrumbs are done (I know…do ahead), oat milk blended and cauliflower cut up, it goes pretty fast. In a word…AMAZING!!!! The orange glaze sauce is beyond good! I saved a little separately to use as a dipping sauce for spring rolls. I will definitely be making this again.
    Thanks so much for the recipe. Panda Express has NOTHING on your PD version.

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