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Million Dollar Keto Orange Chicken - Bright, Saucy, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • Egg mixture: 1 large egg, 1 tablespoon coconut aminos (or tamari), pinch of salt
  • Coating: 3/4 cup super-fine almond flour, 2 tablespoons grated Parmesan, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
  • Cooking fat: 3 tablespoons avocado oil (or light olive oil) for pan-frying
  • Orange sauce: 1 tablespoon finely grated orange zest
  • 3 tablespoons fresh orange juice (about half an orange)
  • 1/3 cup chicken broth
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 3 tablespoons coconut aminos (or tamari for less sweetness)
  • 2.5–3 tablespoons granular monk fruit/erythritol blend, to taste
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced or grated
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon xanthan gum (start with a scant 1/4 and adjust)
  • Finishes: 1 tablespoon sesame seeds, 2 green onions (scallions), thinly sliced
  • For serving (optional): Steamed cauliflower rice or sautéed broccoli

Method
 

  1. Prep the chicken: Pat the chicken dry. Toss with the egg, coconut aminos, and a pinch of salt. Let it sit while you mix the coating.
  2. Mix the coating: Combine almond flour, Parmesan, garlic powder, paprika, salt, and pepper in a shallow bowl. Dredge each chicken piece, pressing gently so it adheres. Shake off excess.
  3. Stir together the sauce base: In a small bowl, whisk orange zest, orange juice, broth, vinegar, coconut aminos, sweetener, sesame oil, garlic, ginger, and red pepper flakes. Taste and adjust sweetness and saltiness now.
  4. Pan-fry the chicken: Heat avocado oil in a large skillet over medium to medium-high. Add chicken in a single layer. Cook 3–4 minutes per side until golden and cooked through. Work in batches to avoid crowding. Transfer to a plate.
  5. Reduce the sauce: Lower the heat to medium. Pour the sauce into the same skillet and simmer 2–3 minutes, scraping up browned bits. Sprinkle in a scant 1/4 teaspoon xanthan gum while whisking constantly to avoid clumps.
  6. Thicken to glossy: Simmer 1–2 more minutes until the sauce turns shiny and coats the spoon. If too thin, add a tiny pinch more xanthan. If too thick, loosen with a splash of broth.
  7. Combine and coat: Return the chicken to the skillet. Toss until every piece is lacquered. Cook 1 minute to marry flavors.
  8. Finish and serve: Sprinkle with sesame seeds and green onions. Serve hot over cauliflower rice or beside sautéed broccoli.