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Close up shot of a white bowl with orange chicken thighs garnished with fresh cilantro.
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5 from 1 vote

Keto orange chicken

Sweet and tangy keto orange chicken coated with gluten-free breading is a perfect low carb dish for those who like Asian notes in their food.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Lunch
Cuisine: Chinese
Keyword: Chicken dinner, Gluten-free panda express, Keto chicken dinner
Servings: 5 servings
Calories: 402kcal
Author: Anna

Equipment

  • Large (11-inch/28cm) non-stick skillet

Ingredients

  • ½ cup (40g) unflavored whey protein powder
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground ginger
  • ¼ teaspoon garlic powder
  • 1.5 lb (650g) skinless boneless chicken thighs, cut into 1-inch/2.5cm cubes
  • 1 large egg, lightly beaten
  • Coconut of avocado oil for frying

SAUCE

  • ¼ cup (60g) coconut aminos
  • ¼ cup 60g tamari soy sauce, or any gluten-free soy sauce
  • cup (30g) white wine vinegar, or rice wine vinegar
  • Orange zest of 1 medium orange
  • Juice of ½ medium orange
  • 1 tablespoon sweetener
  • ½ teaspoon sesame seed oil, optional
  • 1 tablespoon coconut or avocado oil
  • 2 cloves garlic pressed
  • ½ teaspoon fresh ginger, peeled and pressed or the same amount of ground ginger
  • 1 teaspoon chili flakes

Instructions

  • In a large plate or a wide bowl, combine protein powder, salt, pepper, ground ginger, and garlic powder, then set aside.
  • In a large mixing bowl, add the chicken and the beaten egg and mix. One by one, take the chicken pieces and place into a bowl/plate with dry mixture until coated on each side. Then, place on a large dry plate or a rack. Repeat with the rest of the chicken.
  • Add the oil into a large (11-inch/28cm) skillet so it completely covers the bottom, then heat over a medium-high heat.
  • When hot, add one layer of chicken and cook for 3 minutes on each side or until golden brown and cooked through. Remove onto a paper towel to rest. Add more oil, if needed, and cook the next batch of chicken. Repeat with the rest of the chicken.

SAUCE

  • In a medium mixing bowl, add the coconut aminos, soy sauce, vinegar, orange zest, orange juice, sweetener, and sesame seed oil. Set aside.
  • Into the same skillet, add 1 tablespoon of oil, pressed garlic, ginger, and chili flakes, then cook for 30 seconds. Then add the liquid mixture and bring to a light simmer. Cook, stirring occasionally, until the sauce starts to thicken.
  • When done, return the chicken to the skillet and toss well until fully covered in sauce. Serve!

Notes

NET CARB: 5g

Nutrition

Serving: 1serving | Calories: 402kcal | Carbohydrates: 5g | Protein: 45g | Fat: 21g | Potassium: 402mg | Sugar: 4g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg