Keto Orange Chicken and Rice
Indulge in a guilt-free version of your takeout favorite with this Keto Orange Chicken and Rice recipe. Featuring tender, golden-browned chicken thighs coated in a light coconut flour crust and generously glazed with a tangy-sweet orange sauce, this dish is bursting with flavor while staying low-carb. The carefully crafted sauce combines fresh orange juice, orange zest, and a hint of erythritol sweetener for a perfectly balanced keto-friendly glaze, thickened to a luscious consistency with a touch of xanthan gum. Served over fluffy, nutrient-rich cauliflower rice, this wholesome meal is completed with a garnish of crisp green onions and toasted sesame seeds for added texture and an authentic flair. With just 15 minutes of prep time and 30 minutes of cooking, this quick, healthy, and absolutely delicious recipe is your new go-to for satisfying keto dinners.
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Recipe Information
Ingredients
- 1 lb Chicken thighs, boneless and skinless
- 0.25 cup Coconut flour
- 1 large Egg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Avocado oil
- 0.5 cup Fresh orange juice
- 1 tsp Orange zest
- 2 tbsp Soy sauce, low sodium
- 1 tbsp Apple cider vinegar
- 0.25 cup Erythritol sweetener
- 2 cloves Garlic, minced
- 0.5 tsp Ground ginger
- 0.5 tsp Xanthan gum
- 4 cups Cauliflower, riced
- 2 tablespoons Green onions, sliced
- 1 tbsp Sesame seeds
Instructions
Cut the chicken thighs into bite-sized pieces.
In a bowl, whisk the egg. In another bowl, mix coconut flour with salt and pepper.
Dip each chicken piece into the whisked egg and then coat with the coconut flour mixture.
Heat avocado oil in a large skillet over medium-high heat.
Fry chicken in batches until golden brown and cooked through, about 5 minutes per side. Remove and set aside.
In the same skillet, combine orange juice, orange zest, soy sauce, apple cider vinegar, erythritol, minced garlic, and ground ginger. Stir well over medium heat until the sweetener dissolves.
Sprinkle xanthan gum into the sauce, stirring continuously to thicken to a syrup-like consistency.
Return the cooked chicken to the skillet, tossing to coat with the sauce. Simmer for an additional 5 minutes.
While the chicken simmers, microwave the cauliflower rice in a safe bowl covered with a damp paper towel for 4-5 minutes or until tender.
Serve the chicken over a bed of cauliflower rice. Garnish with sliced green onions and sesame seeds.
Enjoy your keto-friendly orange chicken and cauliflower rice!
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 4128 mg | 179% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 26.9 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 286 mg | 22% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3934 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
