Keto Orange Chicken Fried Rice Bowls
Use this Keto recipe for your meal prepping or when you want a hot, delicious dinner on the table. You can make the recipe in larger batches for dividing amongst your meal prep containers, or you can even serve the finished recipe family-style for all to enjoy. You start the recipe by making a deliciously sweet Keto orange sauce that is poured over white meat chicken nuggets fried in a 1-ingredient batter. The orange chicken is served atop a bowl filled with soy-sauce-fried cauliflower rice and stir-fried bok choy. When storing leftovers in airtight containers in your refrigerator, you can keep the completed bowls all in one for easy re-heating later. The fried chicken will stay fresh in your refrigerator for up to 5 days. If you want a heavier meal, it’s suggested you include more stir-fried vegetables for more nutrition with fewer carbs. Recommendations for other vegetables are chopped zucchini, cremini mushrooms, sliced bell pepper, or snow peas.
How to Make It
Step 1
Make the sauce first so it has time to cool and thicken for later. In a small pot, combine chicken broth, orange juice, soy sauce, liquid stevia, red pepper flakes, and sesame seeds. Heat the pot over medium heat until it is hot enough to simmer. Then, remove a ¼ cup of liquid and whisk the paleo flour into the removed liquid until the flour dissolves. Slowly pour the thickened liquid back into the pot as you stir the sauce.
Step 2
Stir the pot over the heat until you see it begin to reduce and thicken. Then, add the butter to the pot. Continually stir more as the butter melts and a thickened, buttery sauce develops. When the orange sauce can coat the back of a spoon then the sauce is done. Set the pot aside to cool for later on.
Step 3
Pat the chicken dry with a paper towel and cut it into one or two-bite pieces about 2×1 ½ -inches big. If you can purchase chicken breast that has already been cut into chicken tender strips, it will be even easier for you to measure and cut them. Toss the chicken pieces into a bowl and season them with salt, pepper, onion powder, garlic powder, and ginger powder. Set the bowl of chicken aside as you begin to heat the first amount of avocado oil in a wok or non-stick frying pan. Add enough avocado oil to the pan until it’s about 2-inches deep (this may be more than what’s listed in the ingredients, which you won’t consume).
Step 4
Heat the avocado oil in your wok or pan over medium-high heat until it’s hot enough for frying. While the oil is heating, quickly crack the egg white into a stand mixer with a whip attachment. Whip the egg whites on high speed until you have medium-stiff peaks – this should only take a few minutes. The oil should be ready for frying and the egg whites will be whipped at about the same time. Use a spatula to add whipped egg white to the bowl of chicken pieces, and gently fold the chicken over in the egg whites until they’re coated in them (like a frying batter).
Step 5
One by one, use a pair of tongs to drop the battered chicken pieces in the hot avocado oil. Let the chicken fry on one side for 2-3 minutes or until they’re golden on that side. Flip the chicken over in the oil and continue frying. Once the chicken is golden on all sides, you can continue flipping in 30-second increments until you have darker golden, crispy fried chicken. Fry all the chicken and transfer the cooked pieces to a plate lined with a paper towel to drain.
Step 6
While the chicken is cooling, discard any leftover oil in your wok/ frying pan. Wipe it clean or use a new frying pan, then add the second amount of avocado oil to it. Heat the oil again over the same high heat while you prepare the bok choy by washing it, cutting off the extra-hard white core, and chopping any larger leaves in half. Add the prepared bok choy to your wok and season it with salt, pepper, red pepper, garlic powder, and sesame seeds. Cook the bok choy down in the hot oil until it’s wilted, glossy, and charred.
Step 7
Set the finished bok choy aside for later as well. Get a new pan (don’t use a wok), and pour the cauliflower rice into it with the soy sauce. Heat the rice and soy sauce over high heat until the cauliflower rice is golden brown in the soy sauce for a fried look. Reduce the stove heat to low and stir the olive oil into the rice. When the rice is finished, distribute it among serving bowls. Use your tongs to distribute the stir-fried bok choy on top of the rice.
Step 8
Add the fried chicken to a large mixing bowl. Pour the thickened orange sauce from Step 1 over the chicken. Gently fold the chicken over in the sauce until it’s completely coated. Use your tongs to top off each bowl with about 3 ½ – 4 ounces of fried orange chicken. Garnish your fried rice bowl at your discretion. Suggestions include extra sesame seeds, zested orange peel, chopped green onion, or roasted seaweed strips.
Ingredients
- Chicken broth
0.5 cup
- Orange Juice Raw
2 tbsp
- Sauce Soy
0.5 tsp
- Liquid Stevia
10 drops
- Crushed Red Pepper Flakes
0.25 tsp
- Sesame seeds
1 tsp
- Paleo Baking Flour
0.75 tsp
- Butter, unsalted
1 tbsp
- Chicken Breast Boneless Skinless Raw
12 oz
- Salt
0.25 tsp
- Black pepper
0.13 tsp
- Onion powder
0.25 tsp
- Garlic powder
0.13 tsp
- Ginger, ground
0.25 tsp
- Avocado oil
3 tbsp
- Raw egg, white
1 large
- Avocado oil
3 tbsp
- Bok choy
10.5 oz
- Salt
0.25 tsp
- Black pepper
0.13 tsp
- Crushed Red Pepper Flakes
0.25 tsp
- Garlic powder
0.13 tsp
- Sesame seeds
1 tsp
- Cauliflower rice
12 oz
- Sauce Soy
0.5 tsp
- Olive Or Extra Virgin Olive Oil
1.5 tbsp