Low-Carb Orange Chicken (Chinese Takeout Style)

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 egg
• 3 tbsp soy sauce (low-sodium if desired)
• 1/2 cup orange juice (fresh or bottled, unsweetened)
• 1 tbsp orange zest
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 tsp erythritol or monk fruit sweetener (to taste)(optional)
• 1 tbsp cornstarch
• 2 tbsp water
• 1/2 tsp baking powder
• 1/2 tsp garlic powder(optional)
• 1/4 tsp black pepper(optional)
• 2 tbsp neutral oil (avocado/canola)

Instructions

1. 1

   Prep (about 20 minutes): Cut chicken into 1-inch bites. In a bowl, whisk egg with baking powder, garlic powder (if using), and black pepper. Add chicken and toss to coat.

2. 2

   Cook (about 10 minutes): Heat 2 tbsp neutral oil in a large nonstick skillet over medium-high heat. Pan-fry chicken in a single layer (work in batches if needed) until browned and cooked through, about 4–6 minutes per side; transfer to a plate.

3. 3

   Cook (about 15 minutes): In the same skillet, reduce heat to medium. Add ginger and garlic and stir for 30–60 seconds until fragrant. Add soy sauce, orange juice, orange zest, and rice vinegar. Simmer 3–4 minutes.

4. 4

   Cook (about 15 minutes): Mix cornstarch with water to make a slurry, then pour into the simmering sauce while stirring. Cook 1–2 minutes until glossy and thick.

5. 5

   Cook (about 15 minutes): Return chicken to the skillet and toss to coat. Cook 1–2 minutes to reheat and glaze, then serve immediately.