Low carb orange chicken
This is a very low carb dish with including cauliflower rice as net carbs of seven grammes
Servings: 1
Equipment
- 1 Ninja Foodi
- 1 Cast Iron Skillet
- 1 Whisk
Ingredients
- 6 oz chicken breast
- 1/3 cup fresh orange juice about 1 medium orange
- Zest of 1 orange
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp sesame oil
- 1-2 tbsp erythritol
- 1/2 tsp garlic powder
- 1 tsp fresh grated ginger
- 1/4 tsp red pepper flakes optional, for heat
- 1 tsp psyllium husks
- 2 tbsp water
Instructions
Pepare the Chicken
- Season the chicken pieces with salt and pepper. If breading is desired, lightly coat the pieces with almond or coconut flour.
- Heat the avocado oil in a large skillet over medium-high heat. Cook the chicken until golden brown on all sides and cooked through (internal temp 165°F/75°C). Remove the chicken from the skillet and set aside.
Make the Sauce
- In a small bowl, whisk together orange juice, orange zest, soy sauce, vinegar, sesame oil, sweetener, garlic powder, ginger, and red pepper flakes.
- In another small bowl, mix the xanthan gum (or arrowroot) with water until dissolved.
- Pour the orange sauce mixture into the skillet over medium heat. Let it simmer for 1-2 minutes.
- Slowly add the xanthan gum mixture while stirring continuously until the sauce thickens to your desired consistency.
Combine and Serve
- Add the cooked chicken back into the skillet, tossing to coat evenly with the thickened sauce. Simmer for another minute to meld the flavors.