Low Carb Orange Chicken (Gluten Free)

  • Author: Mellissa Sevigny
  • Yield: 4 1x


  • 2 lbs boneless skinless chicken thighs
  • 1 Tbsp cornstarch
  • 1/4 cup coconut flour
  • salt and pepper
  • 3 Tbsp coconut oil
  • For the sauce:
  • 1 Tbsp ginger, chopped
  • 1/4 cup orange juice
  • 2 Tbsp fish sauce
  • 2 Tbsp GF soy sauce
  • 1 1/2 tsp orange extract
  • 2 tsp sweetener*
  • 1 cup water
  • 1/2 tsp ground coriander
  • 1 Tbsp orange zest
  • 1/4 tsp red pepper flakes
  • 1/4 tsp sesame seeds
  • 2 Tbsp scallions, chopped


  1. Chop the chicken thighs into bite sized pieces.
  2. Combine the cornstarch and coconut flour in a medium sized bowl and season with salt & pepper. Add the chicken to the flour mixture and toss well until fully coated.
  3. Heat coconut oil in a large saute pan. Cook the chicken in small batches until golden brown and no longer pink. Remove the chicken to a plate or bowl.
  4. Meanwhile, combine the ginger, orange juice, fish sauce, soy sauce, orange extract, sweetener, water, and coriander in a blender or magic bullet – blend until smooth.
  5. Pour into a saute pan and cook until reduced by half. Add the chicken back to the sauce and stir to coat. Cook for about two minutes and then add the orange zest, sesame seeds, red pepper flakes and scallions. Cook for another minute, then remove from the heat and serve garnished with more orange zest if preferred.


*use whatever low carb sweetener you prefer for this recipe – I used xylitol, which measures like sugar. If you aren’t sure how much to use, try using half and tasting it before you add more. Remember that the sauce will reduce and the sweetness will intensify so it shouldn’t be too sweet before you start cooking it down. You can always add more sweetener after you reduce it if it’s not sweet enough for your preference.

  • Category: Entree
  • Cuisine: Chicken


  • Calories: 424
  • Fat: 20g
  • Carbohydrates: 6g net
  • Protein: 46g