One-Pot Orange Chicken

No ratings yet

This Orange Chicken recipe is low in calories, carbs, and fat so eat up and enjoy without worry.

Course: Dinner

Cuisine: Asian

Keyword: dairy-free, Diabetic-Friendly, Keto, Low-Carb

Servings: people

Calories: 209kcal

3 tablespoons lite soy sauce divided, optional coconut aminos, tamari, or bragg liquid aminos
3 tablespoons white vinegar divided
1 tablespoon orange peel grated
1/3 cup orange juice
1 tablespoon coconut palm sugar or honey
1 1/2 pounds boneless and skinless chicken breasts cut into cubes
2 tablespoons olive oil
2 garlic cloves peeled and finely minced
1 inch ginger root fresh, peeled and finely chopped
1 red bell pepper seeded and cut into strips
1/2 red onion cut into strips

In a medium-sized bowl, whisk together half of the soy sauce, half of the vinegar, orange peel, orange juice, and coconut sugar. Add the chicken and toss to coat. Place in the fridge to marinate for 30 minutes.
Add oil to a skillet and heat to medium-low. Add the garlic and ginger and cook for 30 seconds, just until garlic is golden and fragrant, but not burnt. Add the marinated chicken with any juices in the bowl and cook for 3 minutes.
Add the bell pepper strips, onions, remaining soy sauce and vinegar, and stir. Cook for about 10 minutes until peppers have softened and chicken is cooked through.
Spoon chicken over or alongside brown rice or quinoa.
Enjoy!

SmartPoints (Freestyle): 4