Sichuan-Style Orange Chicken (Spicy Low-Carb Glaze)

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 tbsp orange zest
• 1/3 cup fresh orange juice
• 1/4 cup chicken broth (low-sodium)
• 2 tbsp soy sauce (low-sodium)
• 1 tbsp rice vinegar
• 1 tbsp Sichuan chili paste (doubanjiang) or chili garlic paste
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp granulated erythritol or monk fruit sweetener
• 1 tsp cornstarch
• 1 tbsp water
• 2 tbsp neutral oil (avocado/canola)
• 1/4 tsp kosher salt(optional)
• 1/4 tsp black pepper(optional)
• 2 tbsp green onions, sliced(optional)

Instructions

1. 1

   Prep (20 minutes): Cut chicken into bite-size pieces. Pat dry. Season lightly with salt and black pepper if using. Mince garlic and grate ginger. Zest and juice the orange; set zest and juice aside.

2. 2

   Cook (25 minutes), step 1: Heat a large skillet over medium-high heat and add 2 tbsp oil. Add chicken in a single layer (work in batches if needed) and sear 4–6 minutes per side until browned and mostly cooked through.

3. 3

   Cook (25 minutes), step 2: Lower heat to medium. Add garlic and ginger and stir for 30–60 seconds until fragrant.

4. 4

   Cook (25 minutes), step 3: Stir together orange juice, orange zest, chicken broth, soy sauce, rice vinegar, chili paste, and sweetener. Pour into the skillet and simmer 6–8 minutes, stirring to coat.

5. 5

   Cook (25 minutes), step 4: Mix cornstarch with water to make a slurry. Stir slurry into the sauce and cook 2–3 minutes until glossy and thickened. Taste and adjust heat/tang with a little more chili paste or vinegar if needed.

6. 6

   Serve: Spoon chicken and sauce over low-carb sides (e.g., cauliflower rice). Garnish with green onions if desired.