8/27/22

Sugar Free Orange Chicken (Keto Orange Chicken)

This week I made this for dinner again, and although I have a hand written index card in my recipe album, I had my laptop in the kitchen anyway, so I was just going to bring my recipe up to use instead.  Low and behold, it wasn't coming up on my site search. 

Sometimes Google does that - and not all my pages are indexed - I have a hard time even finding my own recipes.  I started to question myself if I had ever even published it?  But I was sure I had... at least two or three times over the years (or so I thought.)   Since I couldn't find it quickly, I opened my recipe album and used my hand written version.  Not a big deal.

But this morning I remembered I was going to check this 'when I had time' and sure enough - I HAVE posted it a couple times.   

I'm re-posting it again now to hopefully make it QUICK AND EASY to find in a google search.  I also will just add a couple of the quick photos I snapped with my old cellphone to show the sauce as it's being whisked and the chicken chunks as I breaded them and popped them into the oven.

 

Sugar Free Orange Chicken
(sugar free and low carb)

1 T oil
1 T ginger powder
1 T fresh minced or chopped garlic
2 T rice vinegar
1 T sesame oil
2/3 c (scant) white vinegar
3 T liquid aminos (soy sauce alternative) or soy sauce
1 t xanthan gum (thickener)
1 c granular sweetener mixture of your choice
1/2 t red pepper flakes
1 1/2 t dried orange zest
1 t orange extract

Heat the oil in a pan, add the rest of the ingredients as you whisk, bring to a boil and turn down the heat to simmer.  Simmer until it reduces a bit and thickens to a nice sauce.

Use over prepared chicken chunks, and serve with a side of riced cauliflower and you can add broccoli.

Notes: This is the perfect recipe to make the day after you make homemade 'chicken nuggets' or chicken chunks.  Make double, save half for this meal the next day. 


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For Chicken Chunks or Nuggets:

4 boneless skinless chicken breasts
egg whites
oil
Breading:  depending on your level of acceptable carbs use 3-4 cups crushed rice crispies, panko crumbs, crushed pork rinds or  a mixture of crushed pork rinds with almond flour, or keto bread crumbs
2-3 t paprika
2-3 t onion powder

Cut the chicken into chunks.  Mix 3 or 4 egg whites (depending on bit your chicken breasts are) with about 3 t oil of your choice in a bowl.  Put the breading of choice and spices in a second large bowl or a Ziploc baggy.  Now dredge the chicken into the egg white oil mixture and then breading, place on a heavily oiled pan (I line mine with foil for easy clean up).  

Spray with Pam or drizzle with more oil or butter of choice and bake at 450 until the chunks are done, starting to get brown on the tops and crisp.  Remove from the oven (about 25-30 minutes depending on the size of the chunks you cut).   

I brush the chicken with a light sauce made from:

6 T melted butter
5 T tapatio' sauce

This makes our orange chicken spicy like General Tso's but with a heavy orange flavor too.  You don't have to brush the chicken chunks with anything though if you like your orange chicken sweet but not at all spicy.

  

 

 Brushing the nuggets with melted butter (you can use oil or just spray with Pam too)

 

Into the oven


Mixing up the sauce....
 
 
Whisking - an action shot!  Ha ha.


A QUICK and easy side to this is to microwave a bag of store bought riced cauliflower, if you
don't feel like making your own sides to this meal.

 

 

 

You might be interested in some products related to this post... 
I personally a lot of LorAnn brand emulsions, oils and extracts, but you can use whatever extract brands you like. 

LorAnn Orange Bakery Emulsion, 4 ounce bottle

 

 

I have the Spice Islands brand dried orange and lemon peels on hand most of the time, although I also use McCormick brand as well.  

Spice Islands Orange Peel, 1.9 Ounce

 

 

 

 

 

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