Description
A low-carb twist on the classic orange chicken with a sweet and tangy sauce.
Ingredients
Scale
- 1 pound chicken thighs, cut into bite-sized pieces
- 3/4 cup almond flour
- 1/4 cup unsweetened orange juice
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon erythritol (or preferred sweetener)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/4 teaspoon red pepper flakes
Instructions
- In a bowl, mix almond flour, garlic powder, salt, and pepper.
- Coat chicken pieces in the flour mixture.
- Heat sesame oil in a pan over medium heat and cook chicken until golden brown.
- In another bowl, whisk together orange juice, soy sauce, apple cider vinegar, erythritol, ginger, and red pepper flakes.
- Pour the sauce over the chicken and simmer for 5-7 minutes.
- Serve hot and enjoy!
Notes
- For added sweetness, adjust erythritol to taste.
- Serve with steamed vegetables or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg