This keto orange chicken is both sweet and spicy. It is a fresh, healthy take on an authentic version that would be high in carbs. It has all the same citrusy, savory flavors of your favorite take out but is a low sugar, healthy meal your family will love.
Why this recipe is just so good..
- It's got a delicious, sweet, sticky sauce that you love in Orange Chicken, but made from sugar free substitutes and sugar free marmalade. So delicious, but easy on your blood sugar!
- It is not batter dipped and deep fried, but you will not miss it. The chicken is quickly sautéed in just a bit of oil so it stays tender and the sauce is the star of the recipe.
- This recipe uses the dark meat from boneless chicken thighs because it is more tender, juicy and flavorful than white meat. You can use chicken breast, but just remember to cook it a few minutes less to avoid overcooking and drying it out.
- The highlight of the recipe of course, is the sauce. We combine a bit of orange juice, orange zest and sugar free orange marmalade to the basics in the sauce.
- Instead of flour or cornstarch, we rely on xanthan gum for a bit of thickening to the sauce.
How to make Keto Orange Chicken?
- Cut chicken in 1 inch cubes and saute' in oil in a large fry pan or wok. Remove from pan.
- Combine the sauce ingredients, except xanthan gum, and stir to bring to boil. Lower to simmer and sprinkle in the xanthan gum, stirring as it thickens.
- Add the cooked chicken back to the pan and stir to coat with sauce and heat all the way through. Add up to a ¼ cup of water if sauce is too thick.
The original version has sugar and orange juice that really add up in the carbohydrate numbers. Since we are using only a bit of OJ and sugar substitutes, this recipe can be eaten on a low carb/keto diet.
According to Healthline, leftover cooked chicken can be stored in refrigerator for 3-4 days if covered well. You can freeze for up to 4 months. Defrost in the refrigerator overnight before heating.
Stir fry vegetables are a perfect accompaniment to this recipe! You can use so many different types; just to name a few: broccoli, carrots, bean sprouts, snow peas, sugar snap peas, bell peppers, green beans, mushrooms and baby corn. Just quickly saute' them in a bit of vegetable oil in a large fry pan. *** However, if you are stir frying more than more vegetable, cook the hardest ones first, such as the carrots and the softest ones, like mushrooms or bean sprouts last.
Here are some other chicken dishes you may want to try.
I'd love to know if you tried this recipe. Please comment and rate it below. 😊Print
Keto Orange Chicken
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Asian
This Keto Orange Chicken is a healthy, sweet and spicy version of your favorite take out. It has all the delicious flavors but without all the added sugar.
- 2 pounds of boneless, skinless chicken thighs
- 2 tablespoons olive oil *
- 2 tablespoons freshly squeezed orange juice **
- 1 tablespoon orange zest
- ⅓ cup soy sauce, low sodium
- ¼ cup rice wine vinegar
- ¼ cup brown sugar Swerve or another sugar substitute
- 1 tablespoon sugar free orange marmalade ***
- 2 garlic cloves, minced
- ¼ teaspoon ground ginger
- ½ teaspoon red pepper flakes
- 1 teaspoon oyster sauce ****
- ½ teaspoon xanthan gum
- 2-4 tablespoons water if needed
- Cut the boneless thighs into 1 inch cubes.
- Heat oil in large fry pan and saute' the chicken approximately 4 minutes or until the chicken is golden brown. Remove to a bowl or plate.
- Combine all the sauce ingredients except xanthan gum. Stir to mix thoroughly.
- Pour into the fry pan and while stirring bring to a boil on medium heat.
- Lower heat to a simmer and sprinkle in the xanthan gum, stirring well as it thickens.
- Put chicken back into pan and stir to coat with the sauce and heat through. If the sauce is too thick or you prefer it a bit thinner, just add some water and stir into the sauce to heat.
- You can sprinkle some minced chives or scallions and serve over cauliflower rice.
*I used olive oil, but you can use avocado, coconut or another oil of your choice.
**If you don't have any oranges to juice, use a low sugar orange juice. Just read the label. Some are higher sugar than others.
***I used the Polaner brand sugar free marmalade. I have also seen some by Smuckers and Walden Farms. Again, read the label. Choose the brand that you prefer.
****If you don't have or prefer not to use the Oyster sauce, you can use fish sauce or leave it out. The Oyster sauce is not a fishy flavor. It just gives the orange sauce a richer flavor but I'm sure it will still be good without it.
Keywords: 30 minute meals, chicken dinners, low carb recipes
A healthier alternative to ordering takeout, and reheats great!
Deb Belsha says
I loved this stir fry. Will make again