Ingredients
Scale
- 4 Chicken Breast (skinless, boneless, cut up)
- 2 Eggs
- 1 tsp Xanthan Gum (or as needed)
- ½ cup Carbalose
- 3 tbsp oil
- 1 tsp Orange Zest
- ¼ cup Orange Juice
- 3 tbsp Sugar Free Orange Marmalade
- 3 tbsp Rice Vinegar
- 2 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1 tsp Xanthan Gum
- 2 Garlic Cloves (minced)
Instructions
- Prepare the chicken by cutting it into bite-sized pieces if it has not been done yet. Also mince your garlic to get it ready for adding to the sauce.
- Create a two shallow bowl dredging station: whisk the eggs in one bowl and whisk together flour alternative and xanthan gum in the second bowl.
- Preheat your skillet with oil on medium-high heat. Dip the first piece of chicken in the egg mixture then dredge it in the flour mix, shaking off any excess.
- Cook the chicken in the heated skillet until browned and no longer pink inside. Line a plate or rimmed baking sheet with paper towels. When each piece is done cooking, place them onto paper towels to drain excess oil.
- Use a clean whisk to combine together all remaining ingredients to make the sauce. Once chicken is cooked, transfer sauce into skillet and cook until thickened, whisking as necessary.
- Turn heat down to low and add cooked chicken back into skillet. Cook until warm and ensure all chicken pieces are fully coated with sauce.
- Top with optional sesame seeds and chopped green onions before serving with cauliflower rice or as desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 piece (150g)
- Calories: 232
- Sugar: 2g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg