Low-Carb Keto Orange Chicken Recipe

Living in the Dominican Republic has taught me a lot about cooking creatively, especially when certain ingredients are scarce. This Keto Orange Chicken recipe is one of my go-to weeknight dishes because it delivers all the comfort of takeout without the carb crash—and it uses ingredients I can usually find, even when supply shipments run late. The tangy-sweet sauce clings beautifully to the crispy chicken, and every bite reminds me of the rare but special times our family splurged on Chinese takeout back in the States. These days, I get to recreate those flavors in my own kitchen while keeping things diabetes-friendly and family-approved.

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Colorful Presentation

The visual appeal of Keto Orange Chicken is undeniable. With its crispy, golden-brown chicken pieces coated in a shiny orange glaze, the dish is a feast for the eyes.

Personal Note: Back when I first started cooking in the Dominican Republic, I didn’t pay much attention to presentation—I was just trying to get food on the table for four hungry kids. But I quickly learned that making a dish visually appealing made even my picky eaters more willing to try it, especially when the meal looked as fun as it tasted.

Garnished with vibrant green onions and white sesame seeds, this meal stands out beautifully against a clean white backdrop. Serving over fluffy cauliflower rice adds a light, low-carb base that soaks up the sauce perfectly.

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Flavor Profile

This Keto Orange Chicken strikes a delightful balance between sweet and savory. Sugar-free orange marmalade provides the essential sweetness, while soy sauce or coconut aminos add a deep umami note. Hints of ginger and sesame oil elevate the flavors, making it taste like a restaurant dish without the excess carbs.

Personal Note: When I first experimented with sugar-free marmalade, I wasn’t sure it would work. I remember tasting the sauce straight from the pan and calling my wife over in excitement—it had that perfect sweet-tangy kick I’d been missing from restaurant orange chicken.

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Cooking Method

1. Coat bite-sized chicken pieces in a seasoned almond and coconut flour blend.
2. Pan-fry until golden brown and crispy to lock in juiciness.
3. Simmer sauce ingredients in the same skillet before tossing the chicken back in for a final glaze.

Personal Note: Cooking at sea level in the Dominican Republic means frying temperatures behave differently than they did when we lived in the Midwest. I’ve learned to watch the chicken closely rather than relying on a timer, which has saved me from soggy coatings more than once.

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Pro Tips

• Let coated chicken rest for 5 minutes before frying for a better crust.
• Fry in batches to avoid crowding the skillet.
• Taste the sauce before adding chicken and adjust sweetness or tang as needed.
• Toast sesame seeds before garnishing for extra flavor.
• Add ¼ teaspoon xanthan gum to thicken the sauce if desired.

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Nutritional Benefits

With just 8 grams of carbs per serving, this dish is keto-friendly and perfect for those watching their carbohydrate intake. It also packs in 30 grams of protein, making it filling and energy-sustaining.

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Serving Suggestions

Cauliflower rice is a classic low-carb pairing, but sautéed broccoli, snap peas, or bell peppers add color and crunch.

Personal Note: Cauliflower rice is a staple in our home now, but the first time I made it for my kids, they gave me looks that said, Dad, you’ve officially lost it. A sprinkle of sesame seeds and some extra sauce changed their minds fast.

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Ingredient Substitutions

• Chicken thighs → chicken breast or turkey breast
• Almond flour → sunflower seed flour (nut-free)
• Coconut flour → flaxseed meal
• Soy sauce → tamari or coconut aminos
• Sugar-free marmalade → fresh orange zest + keto sweetener + water reduction

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Tip from Grammie Shirley

Always zest your citrus before juicing—it’s easier, and you’ll have bright, fresh flavor ready for your dish.

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Reader Q&A

Can I bake the chicken instead of frying it?

Yes—bake at 400°F for 15–20 minutes, flipping halfway.

Can I make this ahead for meal prep?

Yes—store chicken and sauce separately for up to 3 days, then combine when reheating.

What veggies go best with this?

Broccoli, snap peas, and bell peppers are excellent options.

How do I make the sauce spicier?

Add red pepper flakes or sriracha to taste.

Can I freeze it?

Yes, but store chicken and sauce separately for best texture.

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Keto Orange Chicken

Tender, juicy chicken thighs coated in a zesty orange glaze made with sugar-free ingredients.

 

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• ½ cup almond flour
• ¼ cup coconut flour
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt
• ¼ tsp black pepper
• 1 large egg, beaten
• 1 tbsp olive oil for frying
• ½ cup sugar-free orange marmalade
• 2 tbsp soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• Green onions & sesame seeds for garnish

Instructions

1. Mix almond flour, coconut flour, garlic powder, onion powder, salt, and pepper in a bowl. Dip chicken in egg, then coat in flour mixture.
2. Heat oil in skillet over medium-high. Fry chicken 5–7 minutes until golden brown. Remove from skillet.
3. In same skillet, mix marmalade, soy sauce, vinegar, sesame oil, and ginger. Simmer.
4. Return chicken to skillet, toss to coat, cook 2–3 minutes more.
5. Garnish and serve over cauliflower rice or vegetables.

Prep and Cook Time

• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Servings: 4

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Nutrition & Serving Info (per serving, estimated)

• Calories: 320
• Fat: 20g
• Protein: 30g
• Carbs: 8g
• Fiber: 3g
• Net Carbs: 5g

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Final Thoughts

Keto Orange Chicken is one of those rare recipes that satisfies cravings, keeps carbs low, and works within the realities of cooking in a small Dominican kitchen. It’s a family favorite, a crowd-pleaser, and proof that healthy eating can be just as flavorful and exciting as takeout—without the guilt.