Low Carb Orange Chicken and Rice
Discover the irresistible flavors of Low Carb Orange Chicken and Rice, a light and healthy twist on a classic favorite! Tender, golden-browned chicken thighs are coated in a zesty orange glaze made from fresh orange juice, ginger, and garlic, then thickened to perfection with xanthan gum for a seamless low-carb experience. Served over fluffy cauliflower rice, this dish is packed with vibrant flavors while staying keto-friendly and gluten-free. Garnished with green onions and sesame seeds, it’s a visually stunning meal that’s ready in under 40 minutes—perfect for busy weeknights or impressing your dinner guests. Enjoy guilt-free indulgence with this delicious low carb orange chicken recipe!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon orange zest
- 0.25 cup freshly squeezed orange juice
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 teaspoon ginger, grated
- 2 garlic cloves, minced
- 0.5 teaspoon xanthan gum
- 4 cups cauliflower rice
- 2 green onions, chopped
- 1 tablespoon sesame seeds, for garnish
Instructions
Cut the chicken thighs into bite-sized pieces. Season with salt and pepper.
In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides and fully cooked through, about 7-10 minutes. Remove from pan and set aside.
In a small bowl, whisk together orange zest, orange juice, soy sauce, rice vinegar, honey, grated ginger, and minced garlic.
In the same pan, add the remaining tablespoon of olive oil. Pour the sauce mixture into the pan and bring to a simmer over medium heat.
Slowly sprinkle in the xanthan gum while whisking constantly to thicken the sauce.
Return the cooked chicken to the pan and toss to coat the chicken in the orange sauce. Allow the mixture to cook for an additional 3-5 minutes to blend the flavors.
While the chicken is cooking, prepare the cauliflower rice. In a separate large frying pan, heat a splash of olive oil over medium heat. Add the cauliflower rice and cook, stirring occasionally, until tender, about 5 minutes.
Serve the orange chicken over the cauliflower rice. Garnish with chopped green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 55.1 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 435 mg | 33% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2892 mg | 62% | |
*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.
