Low Carb Orange Chicken
A healthy take on a Chinese food takeout favorite - low carb orange chicken - cooked without being fried to cut down significantly on calories so that you can enjoy this on a weekday without guilt?
Servings: 1
Calories: 269kcal
Ingredients
- 6 oz Chicken thigh (Boneless, skinless)
- Juice of ½ orange
- 2 tablespoon Soy sauce
- 1 teaspoon Honey
- 1 tsp Rice wine vinegar
- 1 clove Garlic
- 1 teaspoon Ginger
- 1 teaspoon Black pepper
- 1 tsp Salt
- 1 Thai chili (Optional, add if you want some extra kick)
- Scallion (For garnish)
Nutrition & Macros
- 269 Calories
- 36 g Protein
- 7 g Fat
- 15 g Carbs
Instructions
- Make orange chicken sauce by using juice of half an orange, 2 tablespoon soy sauce, a drizzle of honey, 1 teaspoon rice wine vinegar, ginger, garlic, and optionally some crushed dried Thai chilis for some extra spice.
- Cut chicken thigh into bite size pieces and marinade for at least 30 minutes or overnight.
- Heat a pan and spray with cooking span. Cook chicken in one layer for 3-4 minutes each side while reserving the marinade. As the chicken cooks, drizzle more marinade onto the chicken pieces.
- Remove from heat and serve with your sides of choice (I opted for brussel sprouts as usual).
Nutrition
Calories: 269kcal