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 mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Dinner, Lunch
Cuisine: Chinese
Keyword: Chicken dinner, Gluten-free panda express, Keto chicken dinner
Servings: 5 servings
Calories: 402kcal
Author: Anna
- 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
- ⅛ 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
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!
Serving: 1serving | Calories: 402kcal | Carbohydrates: 5g | Protein: 45g | Fat: 21g | Potassium: 402mg | Sugar: 4g | Vitamin A: 88IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg