Introduction
This low-carb version of Orange Chicken is perfect for satisfying your cravings without breaking your diet. With a tangy orange flavor and a protein-packed profile, it’s a healthier twist on the classic takeout dish. Made in an Instant Pot, it’s also quick and convenient.

Ingredients

  • 1 lb chicken breast, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ cup chicken broth
  • 2 tbsp soy sauce (or coconut aminos)
  • 1 tbsp orange zest
  • 2 tsp orange extract
  • 1 tbsp erythritol or a keto-friendly sweetener
  • 1 tsp xanthan gum (optional, for thickening)
  • Salt and pepper to taste

Instructions

  1. Sauté the chicken: Set the Instant Pot to sauté mode and heat olive oil. Add chicken pieces, season with salt and pepper, and cook until lightly browned. Remove and set aside.
  2. Make the sauce: Add chicken broth, soy sauce, orange zest, orange extract, and sweetener to the Instant Pot. Stir well.
  3. Pressure cook: Return the chicken to the Instant Pot. Seal the lid and cook on high pressure for 3 minutes. Allow pressure to release naturally for 10 minutes.
  4. Thicken the sauce (optional): Set the Instant Pot back to sauté mode. Sprinkle in xanthan gum, stirring constantly until the sauce thickens.
  5. Serve: Garnish with fresh orange zest and serve with cauliflower rice or steamed broccoli.

Nutritional Information (Per Serving)

  • Calories: 418
  • Protein: 44g
  • Fat: 24g
  • Carbs: 8g

Tips

  • For extra flavor, marinate the chicken in soy sauce and orange extract for 30 minutes before cooking.
  • Adjust the sweetness and orange extract to taste for a stronger or milder flavor.

Notes

  • Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or stovetop.
  • Pair with keto-friendly sides like zucchini noodles or sautéed spinach for a balanced meal.