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Keto Orange Chicken Meal Prep - Bright, Zesty, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work too, but thighs stay juicier)
  • Coating: 1/2 cup almond flour
  • 2 tablespoons coconut flour (helps crispness)
  • 1 teaspoon baking powder (optional, for lightness)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Orange Sauce: 1 tablespoon orange zest (from 1–2 oranges)
  • 2–3 tablespoons fresh orange juice (about half an orange)
  • 1/3 cup apple cider vinegar or rice vinegar (unsweetened)
  • 1/3 cup soy sauce or coconut aminos (for gluten-free)
  • 1/2 cup water or chicken broth
  • 1/3–1/2 cup keto sweetener (allulose or erythritol/monk fruit blend; adjust to taste)
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon xanthan gum (for thickening) or 1 tablespoon gelatin (optional)
  • For Cooking: 3 tablespoons avocado oil or light olive oil
  • For Serving: Steamed broccoli, sautéed bell peppers, or cauliflower rice; sesame seeds and sliced green onions for garnish

Method
 

  1. Mix the coating. In a large bowl, combine almond flour, coconut flour, baking powder, garlic powder, onion powder, salt, and pepper. Stir well to break up any clumps.
  2. Prep the chicken. Pat the chicken pieces dry with paper towels. Toss them in the flour mixture until evenly coated. Shake off any excess.
  3. Heat the pan. Set a large skillet over medium-high heat and add 2 tablespoons of oil. When the oil shimmers, add half the chicken in a single layer.
  4. Brown the chicken. Sear for 3–4 minutes per side until golden and nearly cooked through. Transfer to a plate and repeat with the remaining oil and chicken. Don’t crowd the pan or you’ll lose crispness.
  5. Make the sauce base. Reduce heat to medium. In the same pan, add garlic and ginger. Sauté 30 seconds until fragrant, scraping up any browned bits.
  6. Build the flavor. Add vinegar, soy sauce or coconut aminos, water or broth, sweetener, orange zest, orange juice, sesame oil, and red pepper flakes. Whisk and bring to a gentle simmer.
  7. Thicken the sauce. Sprinkle xanthan gum lightly over the sauce while whisking constantly. Start with 1/4 teaspoon, simmer 1 minute, then add up to 1/2 teaspoon if needed. The sauce should coat the back of a spoon. If using gelatin, bloom it in a little cold water first, then whisk it in off heat.
  8. Combine. Return the chicken to the pan. Toss to coat and simmer 2–3 minutes until the chicken is cooked through and the sauce is glossy.
  9. Taste and adjust. Add a pinch more sweetener, vinegar, or salt if needed. The flavor should be bright, sweet-tangy, and slightly savory.
  10. Portion for meal prep. Divide chicken among 4–5 containers. Add cauliflower rice or veggies on the side. Garnish with sesame seeds and green onions.