Orange Chicken & Cauli Rice | Keto Snackz

Keto Snackz

Name: Orange Chicken & Cauli Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: McCormick® Pure Orange Extract; Ray’s No Sugar Added No Sugar Added Original BBQ Sauce; Bob's Red Mill Xanthan Gum; Kitchen Basics Chicken Bone Broth; The Spice Hunter Red Pepper Cayenne Ground; Wan Ja Shan Soy Sauce; McCormick® Air Fryer Loaded Seasoning Mix; Crunch Easter Flatback Egg; Chicken Breast Skewer; SIGNATURE SELECTS Stevia; Spice World Ginger, Minced; O Organics Coconut Flour; Land O Lakes Butter, with Olive Oil & Sea Salt; Kikkoman Rice Vinegar

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Orange Chicken & Cauli Rice

Serves 215 mins prep15 mins cook

A low-carb recipe for Orange Chicken, suitable with cauliflower rice, featuring air frying instructions.

0 servings

What you need

tsp orange extract

Ray’s No Sugar Added No Sugar Added Original BBQ Sauce

tbsp bbq sauce

tsp xanthan gum

cup chicken broth

The Spice Hunter Red Pepper Cayenne Ground

tsp ground red pepper

tbsp soy sauce

seasoning mix

egg

oz chicken breast

dash liquid stevia

tsp ginger

cup coconut flour

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

tbsp rice vinegar

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Instructions

1. Cut chicken into bite-sized pieces, dip in egg, then coat with flour (coconut or almond).
2. Melt butter, coat pieces of chicken with butter, then air fry at 400F for 10 minutes, flipping halfway through, or until it reaches an internal temperature of 165F. (Alternatively, you can bake at 425F for 45 minutes or deep fry them).
3. Blend together all ingredients for the sauce (orange extract, chicken broth, soy sauce, ginger, red pepper, liquid stevia, and optional rice vinegar, xanthan gum, low carb BBQ sauce). Put the sauce in a saucepan over medium-low heat for 3-4 minutes, then coat the cooked chicken with the sauce.

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