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"Healthier" Orange Chicken

Updated: Jul 7, 2020

Lately I've been craving chinese takeout but haven't wanted that sluggish feeling after a big carb meal or dropping a pretty penny on DoorDash. I searched for a low carb version to satisfy my food ache and ended up recreating the recipe below with my own spin.

Let's just say I will DEFINITELY be making this one again. It's wallet and diet friendly but kept me full until breakfast! Plus, it looks really pretty on a plate. So, eat with your eyes first and try this one!


  • 1.5 lb of chicken breast

  • 1/2 cup almond flour

  • 1/2 cup of coconut flour

  • Coconut oil

  • Sea salt

  • 1 orange

  • 2 tablespoons of minced garlic

  • 1 inch of fresh ginger

  • 2 tablespoons of sugar


  1. Dry your chicken breasts with a paper towel.

  2. Cut the chicken breasts into 1 inch pieces.

  3. Sprinkle the chicken with salt.

  4. Heat up a medium size pan to medium heat.

  5. Add approximately 2 tablespoons of coconut oil.

  6. While the coconut oil is melting, prepare the breading by combining the almond and coconut flour on a seperate plate.

  7. Pat the chicken in the "breading" mixture and then shake off the excess.

  8. Place your chicken down in your pan and cook for about 3-5 minutes in BATCHES.


-I had about 4 batches but you may have more or less.

-You do not want to overcrowd your pan because this will cause uneven cooking.

-I waited until I saw brown edges and then flipped my chicken to continue cooking.

-After each batch I wiped out my pan with a paper towel to get rid of any burned bits from the breading mixture.

9. As each batch finishes cooking, sprinkle with salt and set aside on a clean plate to allow for them to cool.

10. While you continue to cook your chicken, start your sauce. Heat a small saucepan on low heat.

11. Add two tablespoons of coconut oil to the saucepan and allow it to melt.

12. Add two tablespoons of sugar and allow it to dissolve. Stir as needed to encourage melting.

13. Add the zest and juice of half of the orange, the peeled fresh ginger, and garlic to the saucepan.

14. Allow the sauce to simmer while you finish cooking the chicken.

15. Once the chicken is finished, combine it with the orange glaze in a bowl.

16. Toss chicken and top with sesame seeds.

I served my orange chicken on top of lettuce cups and with some grilled purple cabbage!

Be sure to tag me on Instagram @Siggyfromscratch if you try this!

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