Chinese · dinner
Sugar-Free Low-Carb Orange Chicken, Takeout Style
Video by Low Carb Love on YouTube · Open on YouTube
- Low carb (3.6 g net carbs) but not keto: 59% of the energy is from fat, and keto meals get about 60% or more
- Gluten-free with a swap: Use tamari or coconut aminos instead of soy sauce to keep it gluten-free
- Nut-free
Contains: Gluten, Egg, Milk, Sesame, Soy. Check labels on stock, sauces and spice mixes.
Protein powder replaces the flour coating and the sauce is sweetened without sugar, so a serve has about 4 g net carbs and over 45 g protein.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 19
Method
Tap a time to watch that step in the video.
- Cut the chicken thighs into bite-size pieces. 0:31
- Season the protein powder with the salt, pepper and ¼ tsp ground ginger and whisk it together. Whisk the eggs in a second bowl. 1:02
- Dip each piece of chicken in egg, then roll it in the seasoned protein powder until well coated and set it on a clean plate. Go slowly so the powder doesn't clump. 2:15
- For the sauce, mix the water, vinegar, soy sauce, ground ginger, garlic, red pepper flakes, orange zest, sweetener and sesame oil. Taste — if using erythritol or monk fruit, start with half the sweetener. 3:23
- Heat about ½ cup olive oil in a pan over medium heat and shallow-fry the chicken in batches, shaking off excess powder, about 3 minutes a side until crisp and brown. Set aside. 6:18
- In a clean pan heat ½ tbsp oil, pour in the sauce and bring to a simmer. Whisk the xanthan gum into a splash of water, stir it in until dissolved and let the sauce thicken. 7:49
- Add the chicken and toss until coated and the sauce is as thick as you like. Scatter with green onion. 10:17
Tip. The cook made 2–3 serves; we use 3. Serve with cauliflower rice or stir-fried greens. Coconut aminos can replace the soy sauce. Chicken breast works too.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 3
Where the energy comes from one serve
- Net carbs 3%
- Protein 38%
- Fat 59%
Very low carb: under 10% of the energy is from carbs.
One serve has about 65% of a day’s sodium. Use less salt, stock or sauce, or a reduced-salt version, to bring it down.
Vitamins & minerals % of a day, one serve · tap for more
Selenium High72%
39 µg a serve, mostly from chicken thighs (69%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B12 High50%
1.2 µg a serve, mostly from chicken thighs (57%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Zinc High34%
3.7 mg a serve, mostly from chicken thighs (79%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin B6 High30%
0.5 mg a serve, mostly from chicken thighs (77%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin E High20%
3 mg a serve, mostly from olive oil (64%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin K Source19%
22 µg a serve, mostly from olive oil (36%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Iron Source14%
2.6 mg a serve, mostly from chicken thighs (57%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Omega-3 Source14%
0.2 g a serve, mostly from olive oil (45%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Magnesium Source13%
57 mg a serve, mostly from chicken thighs (50%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Potassium Source12%
550 mg a serve, mostly from chicken thighs (53%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
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Vitamin A9%
82 µg a serve, mostly from eggs (60%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Calcium8%
106 mg a serve, mostly from unflavoured protein powder (60%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Folate7%
28 µg a serve, mostly from eggs (53%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin D4%
0.8 µg a serve, mostly from eggs (87%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin C2%
1.5 mg a serve, mostly from orange zest (57%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Low Carb Love; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.