Keto Orange Chicken (Chinese Takeout Style)

Ingredients

• 450 g boneless skinless chicken thighs
• 1 large egg
• 2 tbsp soy sauce (low-sodium if desired)
• 1 tbsp rice vinegar
• 120 ml orange juice (fresh or bottled, unsweetened)
• 1 tbsp orange zest
• 2 tsp ginger (fresh, grated)
• 2 cloves garlic (minced)
• 120 ml chicken broth
• 1 tbsp erythritol or monk fruit sweetener (granulated)(optional)
• 1 tbsp cornstarch (for thickener)
• 2 tbsp water
• 0.5 tsp ground ginger (optional, for extra flavor)(optional)
• 0.5 tsp salt(optional)
• 0.25 tsp black pepper(optional)
• 2 tbsp neutral oil (for pan-frying)

Instructions

1. 1

   Prep (25 minutes total): Cut chicken into bite-size pieces. In a bowl, whisk egg with soy sauce, rice vinegar, salt (if using), and black pepper. Add chicken and toss to coat.

2. 2

   Prep (25 minutes total): In a separate bowl, mix cornstarch with the water until smooth. Set aside. Grate ginger, mince garlic, and zest the orange.

3. 3

   Cook (25 minutes total): Heat a large skillet over medium-high heat and add neutral oil. Pan-fry chicken in a single layer (work in batches if needed) until golden and cooked through, about 10–12 minutes total; transfer to a plate.

4. 4

   Cook (25 minutes total): In the same skillet, reduce heat to medium. Add garlic and ginger and stir for 30–60 seconds. Pour in orange juice, orange zest, and chicken broth; bring to a simmer.

5. 5

   Cook (25 minutes total): Whisk the cornstarch slurry again and slowly pour it into the simmering sauce, stirring until thickened, 2–3 minutes. Stir in sweetener (if using) and taste; adjust with a splash of vinegar or a pinch of salt if needed.

6. 6

   Cook (25 minutes total): Add chicken back to the skillet and toss until evenly coated, 2–3 minutes. Serve hot.