Low Sugar Orange Chicken Food

HEALTHY ORANGE CHICKEN

Steps:

• Clean + cut chicken into 1 inch cubes.
• In a large frying pan, heat sesame oil. Cook the chicken until the edges are brown and slightly crispy (Approx 12-15 minutes)
• As the chicken is cooking, stir together the sauce mixture in a separate bowl
• Once the chicken is thoroughly cooked remove it from the pan and place it off to the side in a separate bowl.
• Pour the sauce mixture into the same pan you cooked the chicken in.
• Bring the sauce mixture to a boil for 15-20 minutes, stirring every minute or so until it starts to thicken. (You will know it has thickened when you scrape the pan and it pulls away from the pan) The sauce should be bubbling the entire time.
• When the sauce thickens, add the cooked chicken back in + stir to coat the chicken
• Serve over steamed broccoli or green beans for a paleo option, or rice/quinoa.
• Sprinkle with sesame seeds + enjoy!
• *** If substituting ground ginger for fresh ginger, cut the amount to 1/2 teaspoon

ORANGE CHICKEN FINGERS

Steps:

• Make the salad: In a large bowl whisk the vinegar and honey until combined and then whisk in the sesame oil. Add the snow peas and carrots and toss well to coat. Set aside for the flavors to blend while the chicken and sauce cook.
• Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray.
• Put the sesame seeds in a small nonstick skillet set over medium heat. Cook, stirring often, until golden brown and fragrant, about 5 minutes. Set aside to cool.
• Put the cereal in a plastic storage bag and crush with a rolling pin or heavy can until coarsely crushed. In a shallow bowl combine the toasted sesame seeds, crushed cereal and orange zest and lightly season with salt and pepper.
• In a second shallow dish, beat the egg whites with the teriyaki sauce. Dip each chicken tender in the egg mixture and then the cereal mixture, pressing to coat well. Place on the rack and mist the chicken with nonstick cooking spray. Bake until the crust is golden and the chicken is cooked through, 18 to 20 minutes.
• Meanwhile, in a small saucepot heat the marmalade, teriyaki and ginger over medium heat until melted and well combined. Remove from heat and stir in the lemon juice. Serve the chicken with some of the sauce for dipping and the salad.

KETO ORANGE CHICKEN

Steps:

• Heat olive oil in a pan. Add garlic and chicken in and bake for a while. Season with salt and pepper. Once the chicken is cooked, transfer to a plate and set aside.
• Make the sauce in the same pan. Melt butter first then combine the remaining ingredients for sauce and mix well with a spatula.
• When the sauce begins to bubble, mix in cooked chicken. Cook for 5 minutes more. Transfer to a serving plate and top with toasted sesame seeds. Serve with steamed vegetables or cauliflower rice. Enjoy!

HEALTHY ORANGE CHICKEN

Steps:

• In a medium-size bowl combine all the ingredients under the "to marinate chicken" section and mix it thoroughly and marinate the chicken for at least 10 minutes.
• In a separate bowl combine orange juice, soy sauce, vinegar, chili garlic sauce, cornstarch, orange zest, garlic, ginger, red chili flakes, brown sugar, and salt. Whisk it until the sugar dissolves and keep the sauce mixture aside.
• Heat a wide skillet; add oil and once the oil is heated add the marinated chicken pieces to it.
• Cook on a medium flame for 4-5 minutes and flip the chicken pieces to the next side and cook for 5-6 more minutes until the chicken is cooked perfectly.
• Stir in the prepared sauce mixture to the skillet and cook the chicken along with the sauce uncovered for 5 minutes.
• The sauce will start to thicken and everything comes together. In this stage add the sesame seeds and green onions.
• Serve the orange chicken along with rice and veggies.

LOW-SUGAR ORANGE CHICKEN RECIPE - (4.7/5)

Steps:

• Directions 1. Preheat oven to 375º F and spray a baking sheet with non-stick spray. 2. Place chicken in a small bowl and add salt, pepper and beaten egg. Toss well. 3. Shake off excess egg and, one-by-one, dredge chicken pieces in bowl of flour. Evenly spread out on baking sheet. Bake for 10-12 minutes, or until chicken is cooked through. 4. In a separate small bowl, combine cornstarch with chicken broth until completely dissolved. Set aside 5. In a saucepan, heat vegetable oil over medium heat and cook ginger and garlic until fragrant. 1-2 minutes. Add orange juice, zest, honey, red pepper flakes, soy sauce and marmalade. Bring to a boil and stir for 2 minutes, then lower heat and simmer until sauce thickens and reduces by 1/4. 6. Pour in cornstarch mixture and bring back to a boil, stirring for 2-4 minutes. Take off heat, but keep warm. Toss in chicken and coat thoroughly with sauce. Serve hot.

HEALTHY ORANGE CHICKEN

Steps:

• Place a rack in the center of your oven and preheat oven to 400 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
• Prepare the broccoli: place the broccoli on the baking sheet. Drizzle with the oil and sprinkle with the salt and pepper. Toss to coat, then spread into an even layer on one side of the sheet pan.
• Prepare the chicken: Place breadcrumbs, salt, and pepper into a large ziptop bag. Shake a little to combine. Add the chicken pieces, seal, then shake to coat the chicken evenly. Place the chicken pieces in a single layer on the open side of the baking sheet.
• Bake for 10 minutes, then remove the pan from the oven and turn the chicken pieces over. Return the pan to the oven and bake for 5 to 10 additional minutes, until the chicken is cooked through. When a piece of chicken is cut, the juices should run clear.
• While the chicken cooks, prepare the sauce: In a medium saucepan (one large enough to hold the sauce and the chicken), whisk together the orange zest, orange juice, honey, soy sauce, ginger, and garlic. In a small bowl, whisk together the water and corn starch, until it is very smooth. Add to the saucepan. Bring the mixture to a boil and cook until the sauce is thickened and reduced, about 3 to 4 minutes. Stir in the red pepper flakes. Taste (be careful; it will be hot!) and adjust the seasoning as desired.
• Add the baked chicken to the pot and stir to coat with the sauce. If the broccoli is not yet as crisp as you would like, spread it out over the surface of the entire pan (including the open side where you were previously roasting the chicken) and return it to the oven until it is as baked as you like (I left it in for about 3 more minutes). Stir the green onions into the pot with the chicken. Serve hot with the roasted broccoli and rice.

KETO ORANGE CHICKEN

Steps:

• Set out a large wire rack with a paper towel under it to catch drippings.
• Cut chicken into 1" pieces. In a medium bowl, whisk egg and almond milk.
• In another bowl, mix together the whey protein, salt, and pepper.
• Dip pieces of chicken into the egg mixture, shack off excess, then coat in the whey protein.
• Set the coated chicken on the rack and repeat until all chicken is coated.
• In a medium saucepan, add all the sauce ingredients, except the xanthan gum. Stir and simmer over medium heat while you cook the chicken.
• Set out another wire rack with a paper towel under it.
• In a large skillet, add an inch of avocado oil and heat to 375° F (180°C).
• Add about 10-15 chicken pieces to the frying pan and deep fry for 2-3 minutes until golden. Turn halfway and brown on the other side. Repeat with remaining chicken.
• Once all the chicken is cooked, return to the sauce. It should be somewhat reduced. Add the xanthan gum and whisk until dissolved. The sauce should thicken.
• Add the chicken pieces and toss to coat with sauce.
• Serve with cauliflower rice or another keto side dish.

ORANGE GLAZED CHICKEN (LOW SUGAR CALORIES)

Steps:

• 1 In a bowl, mix well egg, tapioca starch, salt, bouillon, chicken seasoning . 2 Coat chicken with the mixture and set aside 3 Place orange juice, sweetener, vinegar, garlic, ginger, and red chili flakes in a small pot and cook over medium-high heat until well thickened to taste. 4 Heat up oil on the stove for up to 350 degrees 5 Start deep frying the chicken in batch until light golden brow 6 Remove and pour the chicken into the orange glazed sauce. 7 Toss until all chicken are well coated. 8 Serve as is or with rice or noodle

LOW-CARB KETO ORANGE CHICKEN

Steps:

• Add the pork rinds to the bowl of a food processor and process until very finely crushed. Depending on the size of your food processor you might need to process them in batches. Alternatively, place the pork rinds in a large resealable baggie. Seal, removing as much air as possible, and crush with a rolling pin or mallet until very finely ground. Set aside.
• Cut chicken into 1-inch cubes and pat dry with a paper towel, if needed.
• In a shallow mixing bowl, combine the pork rinds, almond flour, sea salt, and pepper.
• In a separate large shallow mixing bowl, whisk the eggs.
• Use tongs to dredge the chicken in the eggs. Then, dredge chicken in the pork rind mixture and set aside on a plate.
• Heat 1 to 2 inches of oil in a heavy-bottomed pot or skillet over medium heat (I prefer using a cast-iron skillet). Use a thermometer to get it to 350 degrees. Do not get the oil over 400 degrees or the chicken will burn.
• Once heated, add as many chicken pieces as will comfortably fit into the hot oil.
• Fry 3-4 minutes per side or until golden and cooked through. Set aside on a paper-towel-lined plate and repeat until all chicken is cooked. *Note-I've found the oil is only good for 2 batches. After that, you'll need to start with new oil, or the chicken will taste burned.
• Add the chicken to the keto orange sauce and toss to combine. Serve with fried cauliflower rice.

LOW CARB ORANGE CHICKEN (GLUTEN FREE)

Steps:

• Chop the chicken thighs into bite sized pieces.
• 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.
• 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.
• 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.
• 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.

KETO ORANGE CHICKEN

Steps:

• Beat the eggs with the milk in a small bowl. In another bowl combine the Whey Protein Isolate and the salt.
• In a small bowl, whisk together the sauce ingredients except for the xanthan gum. Set aside.
• Heat the oil in a 10" or larger cast-iron skillet over medium heat. The oil should be 350° F.
• Once the skillet is hot, dip the chicken pieces one by one into the egg mixture then into the Whey mixture. Immediately drop into the oil and fry 3-4 minutes per side until golden brown - fry in batches making sure to not overcrowd the skillet. Once the chicken is fried transfer to a paper towel-lined plate to absorb the excess oil.
• Drain all but 1 tablespoon of the oil from the pan and place back over medium heat.
• Pour in the sauce and bring to a simmer, stirring frequently. The sauce should begin to thicken. Sprinkle in optional xanthan gum and whisk continuously to thicken. When the sauce is thick, add the chicken pieces back to the skillet to heat through, about 2 minutes.
• Serve with cauliflower rice and top with green onions.

HEALTHY ORANGE CHICKEN

Steps:

• Start by prepping all the ingredients before you begin to cook.
• Place a large 9-10″ cast iron or non-stick skillet over medium high heat. When the pan is hot, add 1 tablespoon avocado oil and the cut up chicken.
• Sauté stirring only as the chicken browns for 3-4 minutes, or until just done. Remove the chicken from the pan and set it aside.
• Lower the heat to medium-low and add the remaining tablespoon avocado oil, toasted sesame oil, ginger and garlic. Cook stirring constantly to prevent browning until fragrant, about 1 minute.
• Then add the orange zest, orange juice, and coconut aminos to the pan. Bring to a boil then lower the heat to maintain a brisk boil. The goal in this step is to reduce the sauce.
• When the sauce is thickened, 8-10 minutes, add the chicken back to the pan. Or if you like a bit more sauce you can add the optional thickener before the sauce thickens on it's own, at about the 5 minute mark in the cooking time.
• Cook to warm the chicken and combine it with the sauce. Season to taste with salt and pepper. Then sprinkle with the green onions and sesame seeds before serving.

LIGHTER ORANGE CHICKEN

Steps:

• Heat a wok over moderately high heat. Add canola oil and once hot add chicken and season lightly with salt and pepper. Cook chicken, tossing occasionally, until it has cooked through, about 5 - 6 minutes.
• Transfer to a plate, leaving the little bit of remaining oil behind. Reduce burner to medium heat and return skillet to heat. Add garlic and saute 30 seconds. Remove from heat.
• Add in orange juice, 1/4 cup of the chicken broth, the orange zest, soy sauce, honey, sugar, onion powder, ginger, vinegar and Sriracha. Season with salt and pepper to taste and return to heat.
• In a small bowl stir together cornstarch with remaining 2 Tbsp chicken broth until well blended.
• Pour mixture into wok, cook and stir constantly until sauce bubbles and has thickened well. Remove from heat and toss chicken in sauce mixture.
• Optionally serve warm with white or brown rice and top with green onions and sesame seeds.

AIR FRYER ORANGE CHICKEN

Steps:

• Begin by sautéing sesame oil and garlic in a stovetop pan over medium heat. Saute 2 to 4 minutes, then add in the orange juice, white wine vinegar, soy sauce, spices, and brown sugar. Continue to cook over medium heat, whisking frequently for 5 minutes. Turn heat to low and let continue to simmer, stirring occasionally.
• Next, begin the chicken. Whisk the egg in a large bowl, then mix the cornstarch with the salt and pepper in a small bowl.
• Dredge the chicken cubes in the egg wash, then toss into the cornstarch mixture until coated.
• Spray your air fryer basket with cooking spray, then place the chicken cubes inside the basket, evenly spaced apart so not to overcrowd one another. Set temperature to 370 degrees F and cook for 7 minutes, then shake the basket, and cook remaining 6 to 7 minutes or until internal temperature reaches 165 degrees of your thickest piece of chicken.
• While chicken is cooking, return to the sauce and make sure it is starting to thicken. You can tell by scraping the bottom of your pan with a wooden spoon and seeing if the sauce is beginning to coat the spoon. If it appears to be a bit thinner and more of a liquid consistency after 20 minutes of cooking, mix together the tablespoon of water and teaspoon of cornstarch in a small bowl. Then, slowly whisk into the sauce to help it thicken.
• When chicken finishes cooking, immediately remove it from the basket and carefully toss it into the sauce pot to coat. Stir until all chicken is coated evenly.
• Serve warm with desired sides. Store leftovers in an air tight container in the refrigerator and use within 5 days. Do not recommend freezing this dish. Reheat in the air fryer for 5 minutes at 350 degrees to enjoy leftovers.

SLOW COOKER ORANGE CHICKEN (LOW SUGAR)

Steps:

• Toss chicken with flour in Slow Cooker.
• Stir in all remaining ingredients; cover with lid.
• Cook on low for 6-8 hours, or on High for 3-4 hours.

LOW SUGAR ORANGE CHICKEN

Steps:

• Preheat oven to 375º F and spray a baking sheet with non-stick spray. Place chicken in a small bowl and add salt, pepper and beaten egg. Toss well. Shake off excess egg and, one-by-one, dredge chicken pieces in bowl of flour. Evenly spread out on baking sheet. Bake for 10-12 minutes, or until chicken is cooked through. In a separate small bowl, combine cornstarch with chicken broth until completely dissolved. Set aside In a saucepan, heat vegetable oil over medium heat and cook ginger and garlic until fragrant. 1-2 minutes. Add orange juice, zest, honey, red pepper flakes, soy sauce and marmalade. Bring to a boil and stir for 2 minutes, then lower heat and simmer until sauce thickens and reduces by 1/4. Pour in cornstarch mixture and bring back to a boil, stirring for 2-4 minutes. Take off heat, but keep warm. Toss in chicken and coat thoroughly with sauce. Serve hot.

KETO ORANGE CHICKEN

Steps:

• Cover the bottom of a large skillet with oil, and heat over medium high heat.
• Combine eggs and heavy whipping cream in a small bowl.
• Dip the chicken pieces into the egg mixture and then dredge in the pork rind crumbs.
• Place the chicken into the heated oil, and season with salt and pepper to taste. Saute until browned and cooked through.
• Remove the chicken and set aside.
• In a bowl, combine the ingredients for the sauce.
• Remove the excess oil from the skillet and reduce the heat to medium.
• Pour in the sauce mixture and simmer until thickened.
• Toss the chicken in the sauce, and allow to cool slightly before serving garnished with sesame seeds and chopped green onions.

KETO ORANGE CHICKEN

Steps:

• Add chicken broth to a pan with the Orange Marmalade, chili garlic sauce, sesame oil, soy sauce, and rice wine vinegar. Bring to a boil, then reduce heat to simmer.
• Cook for around 10 minutes on low.
• Mix your salt with your xanthan gum in a dish so it distributes evenly.
• Turn off the heat and quickly sprinkle the xanthan gum salt mixture while whisking it to combine it. Set aside and let it cool off and thicken.
• Coat your chicken in the keto pancake mix by dipping the pieces into it. If you have a hard time coating the chicken, pat them dry first, then lightly dust them in a little more of the dry pancake mix just so the wet batter has something to stick to.
• On medium heat, fry your chicken until golden brown and until the internal temp is 165 degrees. With small pieces like this, it should take around 5 minutes. Remove and drain on paper towels.
• Lightly drizzle the sauce over the chicken pieces. A little goes a long way with this recipe!