I’ve been on a kick lately with oranges – or at least the flavor of them. Some of the orange recipes have been for the e-cookbook which is why you haven’t seen any yet, but I’ve got more on the way that will be posted here.
Now you might think it’s crazy to use oranges in low carb recipes because they have sugar in them. But I was surprised to find that 1 ounce (2 Tablespoons) of orange juice has only 3g of net carbs – lime juice has 2.5 grams per ounce.
So you can pack a lot of orange flavor into a low carb recipe with a couple of tablespoons of fresh OJ, plus some of the zest, and if you really want to punch it up, some orange extract.
That’s what I did in my low carb version of the classic orange chicken. Sticky and sweet, Orange Chicken was always one of my faves when we’d order Chinese takeout – before I embraced a low carb diet anyway. So this is my gluten free, low carb Orange Chicken recipe.
It’s not as sticky or viscous as the takeout version, but it’s packed with sweet orange flavor that soaks into the crispy breading, which is made with coconut flour and just a little cornstarch. The cornstarch adds some carbs, but it helps thicken the sauce and crisp up the chicken so it’s worth it to me.
You can use chicken breast but I used boneless, skinless chicken thighs because they don’t dry out like breast meat, and they give you that slightly chewy texture that you usually get in the “real” thing when you order out.
I served this low carb orange chicken with a spicy Sriracha roasted broccoli. If you’ve been craving some Chinese takeout, this low carb recipe for Orange Chicken will hopefully take the edge off! It did for me anyway! Let me know what your favorite Chinese takeout dish is and I’ll put it on my list of recipes to try and make over soon! :)