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keto orange chicken recipe

Keto Orange Chicken Stir Fry

Orange chicken just like takeout, but keto-friendly — you won't even miss the rice!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Chinese
Servings 2 servings


  • 3 Chicken breasts boneless and cut into bite-size pieces
  • ½ Cup almond flour
  • ½ Cup coconut flour
  • 2 Eggs. beaten
  • Salt and pepper to taste

For the orange stir fry sauce

  • Zest from 2 oranges
  • ¾ Cup water
  • 1 Tsp garlic powder
  • 1 Tsp onion powder
  • ½ Tsp ginger powder
  • 1 Tbsp soy sauce or aminos
  • 1 Tbsp sesame oil
  • ½ Tbsp vinegar
  • 2 Tbsp erythritol

For the stir fry

  • 1 Tbsp sesame oil
  • 1 CUp broccoli florets
  • ¼ Cup red onion chopped
  • 1 Cup mushrooms sliced


  • Prepare the chicken: Season with salt and pepper. In a small bowl combine almond flour and coconut flour. Dip each chicken piece in egg and then coat with flour.
  • Heat the oil in a large pan over medium heat and cook the chicken for about 2 minutes per side or until golden brown and cooked. Remove from heat and set aside.
  • Prepare the sauce: In a saucepan combine water, garlic powder, onion powder and ginger, soy sauce, sesame oil, vinegar and erythritol. Bring to a gentle simmer and cook until it has reduced by a third. Remove from heat and stir in the orange zest. Set aside.
  • Prepare the stir fry: Heat the sesame oil in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add mushrooms and broccoli and cook for 3 more minutes or until broccoli has a deep green. Add chicken and orange sauce and mix until everything is well coated. Cook for 3 more minutes or until done.
Keyword keto orange chicken