Keto Orange Chicken
This homemade Keto Orange Chicken is proof that you don’t have to give up your favorite comfort foods when eating low-carb. It’s full of flavor, avoids seed oils, and delivers that nostalgic restaurant taste right in your own kitchen.
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 TBSP coconut flour optional but will help coating stick
- 1/4 cup grated parmesan cheese
- 1/4 cup crushed pork rinds
For the Sauce
- 1/2 cup sliced red pepper optional
- 1 tbsp orange zest
- 1/4 cup fresh orange juice (from 1 orange) OJ has sugar, but this amount spread over 4 servings stays low-carb
- 2 tbsp soy sauce or coconut aminos
- 1/2 cup chicken broth
- 2 tbsp rice vinegar
- 1 tsp sesame oil or avocado oil I love the flavor of sesame oil but mostly avoid this due to seed oil
- 2-3 tbsp allulose or monk fruit or honey
- 1/2 tsp ground ginger
- 1 clove minced garlic
- 1/4 tsp xanthan gum for thickening
Instructions
Prepare the Chicken
- Beat the egg in a bowl.
- In another bowl, mix parmesan and crushed pork rinds, coconut flour, salt and pepper.
- Dip each chicken piece in egg, then coat with the dry mix.
- Heat oil in a skillet over medium heat. Cook the chicken until golden brown and cooked through (about 405 minutes per side). Set aside.
Make the Sauce
- In a saucepan over medium heat, combine chicken broth, orange juice, orange zest, soy sauce OR coco aminos, vinegar, sesame oil (or avocodo oil), sweetener, garlic and ginger.
- Bring to a simmer and let it reduce slightly (5-7 minutes)
- Sprinkle in xanthan gum slowly while whisking to avoid clumps. Stir until sauce thickens.
Combine
- Toss cooked chicken in the sauce OR pour sauce over chicken in the pan.
- Let simmer 1-2 minutes for so everything is well coated.
- Garnish with chopped green onion.