Low Carb Chinese Orange Chicken
Satisfy your takeout cravings guilt-free with this irresistible Low Carb Chinese Orange Chicken! Featuring tender, golden-brown chicken bites dredged in a flavorful blend of coconut flour and whey protein before being pan-fried to perfection, this recipe brings all the vibrant, tangy-sweet notes of a classic orange chicken sauce without the carb overload. A zesty combination of freshly squeezed orange juice, low-sodium soy sauce, and ginger is thickened with xanthan gum for a luscious glaze that clings to every bite. Topped off with green onions and sesame seeds for added texture and flair, this quick and easy low-carb dinner is perfect for weeknight meals or an impressive homemade alternative to takeout. Packed with protein, flavor, and keto-friendly ingredients, it’s a winner for health-conscious foodies!
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Recipe Information
Ingredients
- 1 pound chicken breast, boneless and skinless
- 0.25 cup coconut flour
- 2 tablespoons unseasoned whey protein isolate
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 cup coconut oil (for frying)
- 0.25 cup orange juice, freshly squeezed
- 2 tablespoons soy sauce, low sodium
- 2 tablespoons rice vinegar
- 3 tablespoons erythritol or preferred low-carb sweetener
- 1 teaspoon orange zest
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 0.25 teaspoon red pepper flakes
- 0.25 teaspoon xanthan gum
- 2 tablespoons green onions, sliced
- 1 tablespoon sesame seeds
Instructions
Cut the chicken breast into bite-sized cubes and set aside.
In a shallow bowl, mix together the coconut flour, whey protein isolate, salt, black pepper, and garlic powder.
Dredge the chicken pieces in the flour mixture until fully coated.
In a large skillet, heat the coconut oil over medium-high heat. Carefully add the chicken pieces and cook until they are golden brown and cooked through, about 5-7 minutes. Remove and set aside on paper towels to drain any excess oil.
In a small saucepan over medium heat, combine orange juice, soy sauce, rice vinegar, erythritol, orange zest, grated ginger, minced garlic, and red pepper flakes. Bring to a simmer.
Continuing to cook, sprinkle in the xanthan gum slowly while whisking, until the sauce begins to thicken, about 3-4 minutes.
Add the cooked chicken into the sauce, stirring to ensure each piece is coated well.
Serve the orange chicken hot, garnished with sliced green onions and sesame seeds.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2588 mg | 113% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 8.2 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 141 mg | 11% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1871 mg | 40% | |
*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.
