Low-Carb Chinese Orange Chicken with Cauliflower Rice
This Low-Carb Chinese Orange Chicken with Cauliflower Rice is a delicious and healthy twist on a classic takeout dish. Tender chicken pieces are cooked in a tangy orange sauce and served over fluffy cauliflower rice, making it a perfect option for those on a low-carb or keto diet.
Equipment
- 1 Skillet
- 1 Spatula
- 1 Cauliflower Ricer or Food Processor
- 1 Mixing bowl
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 lb 450g boneless, skinless chicken breast, diced
- 1 tablespoon 15ml olive oil (for cooking)
- 1/2 cup 120ml fresh orange juice
- 2 tablespoons 30ml soy sauce
- 2 tablespoons 30ml sugar substitute (like erythritol)
- 1 tablespoon 15ml rice vinegar
- 1 teaspoon 5g garlic, minced
- 1 teaspoon 5g ginger, grated
- 1/4 teaspoon 1g black pepper
- 1 head about 1 lb cauliflower - riced
- Salt to taste
Instructions
- In a skillet over medium heat, add olive oil and chicken. Cook until the chicken is browned and cooked through, about 7-10 minutes.
- In a separate bowl, whisk together the orange juice, soy sauce, sugar substitute, rice vinegar, garlic, ginger, and black pepper.
- Pour the sauce over the cooked chicken and simmer for about 5-7 minutes, until the sauce thickens slightly.
- Meanwhile, in another skillet, sauté the riced cauliflower over medium heat for about 5 minutes, season with salt.
- Serve the orange chicken over the cauliflower rice.
Notes
For a spicy kick, add some red pepper flakes to the sauce.
For a sweeter sauce, you can increase the amount of sugar substitute you use.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a different flavor, try using lime juice instead of orange juice!