You’ll never miss Chinese takeout again!
This sticky-sweet low-carb orange chicken recipe will satisfy your sweet tooth and fill you up with body-healthy protein. It feels like you’re cheating—but you aren’t. This recipe will keep you perfectly within your macros; even though it tastes so incredible, you’ll swear it’s made with sugar.
Low-Carb Orange Chicken Tips
This is the perfect recipe to use with your meal prep. Store leftover low-carb orange chicken in an airtight container and keep it in the refrigerator for up to three days.
Serve it over some cauliflower rice or on top of your favorite zucchini noodles. If you are in a rush, make a fried rice bowl. Just add some cauliflower rice to a bowl, top with your orange chicken and sprinkle some chopped green onions on top. It’s tasty and quick.
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Ingredients
There are two parts to this low-carb orange chicken recipe—the chicken and the sugar-free sauce.
Chicken Bites
- 2 pounds boneless skinless chicken breasts, cut into 1” chunks
- 2 eggs
- ⅓ c. baking powder
- ¼ tsp. Salt
- ¼ tsp. Black pepper
Sugar-Free Orange Sauce
- 2 tablespoons white wine vinegar
- ½ c. water
- 2 tsp. Sesame oil
- ¼ c. soy sauce
- ½ tsp. fresh ginger paste
- 2 tsp. Minced garlic
- ⅔ c. monkfruit sweetener
- ½ c. white vinegar
- 1 tsp. Orange extract
- zest of one orange
- ½ tsp. Xanthan gum
Garnish
- Sesame seeds
- Green onions
STEP 1: Whisk 2 eggs in a large bowl, then add baking powder, salt, and pepper, and stir.
STEP 2: Add chicken to bowl and mix until fully coated with egg mixture.
STEP 3: Spread coated chicken in single layer on baking pan; bake at 400 degrees for 20-24 minutes, turning halfway through cooking.
STEP 4: While chicken is cooking, whisk together in a medium saucepan over medium heat all ingredients for the sauce except xanthan gum until sauce is simmering. Add ½ tsp. xanthan gum to sauce and mix until thickened. This will take a few minutes.
STEP 5: Remove chicken from oven; coat the cooked chicken with orange sauce & garnish with sesame seeds, chopped green onions and serve with our Easy Cauliflower Fried Rice!
Low-Carb Orange Chicken
Equipment
- Large Bowl
- Baking Pan
- Medium Saucepan
Ingredients
Chicken Bites
- 2 pounds Boneless Skinless Chicken Breasts cut into 1-inch chunks
- 2 Eggs
- 1/3 cup Baking Powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
Sugar-Free Orange Sauce
- 2 tbsp White Wine Vinegar
- 1/2 cup Water
- 2 tsp Sesame Oil
- 1/4 cup Soy Sauce
- 1/2 tsp Fresh Ginger Paste
- 2 tsp Minced Garlic
- 2/3 cup Monkfruit Sweetener
- 1/2 cup White Vinegar
- 1 tsp Orange Extract
- zest of one Orange
- 1/2 tsp Xanthan Gum
Instructions
- Whisk 2 eggs in a large bowl, then add baking powder, salt, and pepper, and stir.
- Add chicken to bowl and mix until fully coated with egg mixture.
- Spread coated chicken in single layer on baking pan; bake at 400 degrees for 20-24 minutes, turning halfway through cooking.
- While chicken is cooking, whisk together in a medium saucepan over medium heat all ingredients for the sauce except xanthan gum until sauce is simmering. Add ½ tsp. xanthan gum to sauce and mix until thickened. This will take a few minutes.
- Remove chicken from oven; coat the cooked chicken with orange sauce & garnish with sesame seeds, chopped green onions and serve with our Easy Cauliflower Fried Rice!
Nutrition
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1/3 cup of baking powder really seems to me to be too much. Is that really how you used?
Yes, it helps it builds the coating for the chicken and helps to crisp it up.
Thanks for the reply! I went ahead and made this tonight, and I guess I’m one of those that’s sensitive to the taste of baking powder, because there’s a bit of a metallic aftertaste to it (maybe if I’d replaced my baking powder with no aluminum in it, it would taste better), I love the sauce and I can still eat the dish with the sauce on it, but the little bit of extra egg batter that fell off the chicken is really strongly metallic to me.
What a great eat-in dinner idea! Not too fussy for the weeknight, and that was a super-fun batter!