COB Bites (Chicken, Orange, Broccoli)


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I will admit it, I like Panda Express.  Panda Express is supposed to be authentic ‘Chinese food’, but it isn’t.  Actually, it is far from it.  That would be like drawing a comparison between a real Mexican taco truck food and Taco Bell.  Regardless, I think all are great in their own way and as much as I like Panda Express, one thing that always bothered me was their ‘Orange Chicken’.  I know that they use some orange in the sauce, but to me, it really doesn’t depict what a taste of orange is.  So that inspired me to see what would happen if I packed a real juicy punch of orange with chicken…and that is how the famous (in our house) COB (Chicken Orange Broccoli) bites were born.

This dish would be more low carb then keto since it does use tangerines, but I would think keto could still enjoy a bite or 2 since each piece is still pretty low in carbs (roughly 1.8g).  I mean, do you really want to miss out on a bites of juicy sweetness packed with protein, vitamins C/A/B, potassium and fibers?  Not a bad trade off if you ask me!

A couple of ingredients you will need for this recipe are Japanese cooking sake, Swerve or Monkfruit, Soy Sauce, Toasted Sesame Seed and optional Xanthan Gum (to thicken the teriyaki sauce).  Here is the sake we normally use for reference.  You can purchase everything else on Amazon.

Now, let’s get started!

Prepping Time 5M

Cook Time 10M

Total Time 15M

Net Carb/Serv 1.8g

Servings 6 Pieces

Ingredients

  • 1 Boneless & Skinless Chicken Thighs (you can have skin on if you prefer).
  • Salt & Black Pepper to Taste
  • 1-2 Broccoli Floret (enough to yield 6 bite-size pieces)
  • 2 tbsp Japanese Cooking Sake
  • 1 tbsp Swerve or Monkfruit
  • 1 tbsp Soy Sauce
  • 1 tbsp Olive Oil
  • 6 Slices of Tangerine
  • 6 Toothpicks
  • Pinch of Toasted Sesame Seed
  • 1/16 tsp Xanthan Gum (optional to thicken teriyaki sauce)

Directions

1) Gather all the ingredients.

2) Take chicken fillets, pat dry with paper towels and sprinkle with salt & pepper. Set aside.

3) Fill stove top pot with enough water to completely submerge broccoli floret. Bring to boil.

4) When waiting for the water to boil, cut broccoli into 6 bite-size pieces.

5) Once boiling, add a pinch of salt and place broccoli floret inside stove top pot and boil for exactly 90 seconds (otherwise, they may get too soft and lose texture).

6) After 90 seconds, immediately run broccoli floret under cold water to stop the cooking process and place on serving plate.

7) In a Teflon sauce pan, add Japanese Cooking Sake, Swerve or Monkfruit, Soy Sauce, optional Xanthan Gum and bring to boil.  Once boiling, reduce heat to med-low heat and let it cook for 2 minutes while occasionally stirring.  Once 2 minutes has passed, remove from heat and set aside.  Note – if you opt not to use Xanthan Gum, the teriyaki sauce will be runny.

8) While waiting for the teriyaki, heat up olive oil in a cast iron pan on high. Once the oil starts to lightly ‘smoke’, reduce heat to medium and carefully add chicken inside the cast iron pan (take caution as oil may splatter. You may partially cover the pan to reduce splatter as well).  Cook until chicken has a nice crust, which will be about 2-4 minutes.

9) Once crusted, flip and cook for 2-4 more minutes or until done (time will depend on the thickness of chicken thigh, so if you are unsure, either cut to check or use a meat thermometer, center internal temp should be 165F).

10) While waiting for the chicken to cook, peel 6 slices from tangerine and set aside.

11) Transfer chicken onto cutting board and cut into 6 equally sized pieces.

12) Get toothpicks and stick in this order: orange > chicken > broccoli.

13) Sprinkle with toasted sesame seeds and drizzle teriyaki sauce.

Way to go!  You just made yourself a real orange chicken!!  For more fusion snacks ideas, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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More Recipes

COB Bites (Chicken, Orange, Broccoli)

The BEST Asian Low-Carb/Keto Appetizer or snack. So flavorful and tasty. Net Carb / Serving 1.8g. Step by step directions with pictures makes this recipe so quick and easy.
5 from 2 votes
Course: Appetizer
Cuisine: Asian Fusion
Keyword: ketosnack, ketoteriyaki, lowcarbsnack, orangechickensnack
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 Pieces
Print Recipe

Ingredients

  • 1/2 lbs Boneless & Skinless Chicken Thighs
  • 1/8 tsp Salt to Taste
  • 1/8 tsp Black Pepper to Taste
  • 1-2 Floret Broccoli
  • 2 tbsp Japanese Cooking Sake
  • 1 tbsp Swerve or Monkfruit
  • 1 tbsp Soy Sauce
  • 1/16 tsp Xanthan Gum optional to thicken teriyaki sauce
  • 1 tbsp Olive Oil
  • 6 Slices Tangerine
  • 6 Pieces Toothpicks
  • 1/4 tsp Toasted Sesame Seed

Instructions

  • Gather all the ingredients.
  • Take chicken fillets, pat dry with paper towels and sprinkle with salt & pepper. Set aside.
  • Fill stove top pot with enough water to completely submerge broccoli floret. Bring to boil.
  • When waiting for the water to boil, cut broccoli into 6 bite-size pieces.
  • Once boiling, add a pinch of salt and place broccoli floret inside stove top pot and boil for exactly 90 seconds (otherwise, they may get too soft and lose texture).
  • After 90 seconds, immediately run broccoli floret under cold water to stop the cooking process and place on serving plate.
  • In a Teflon sauce pan, add Japanese Cooking Sake, Swerve or Monkfruit, Soy Sauce, optional Xanthan Gum and bring to boil.  Once boiling, reduce heat to med-low heat and let it cook for 2 minutes while occasionally stirring.  Once 2 minutes has passed, remove from heat and set aside.  Note - if you opt not to use Xanthan Gum, the teriyaki sauce will be runny.
  • While waiting for the teriyaki, heat up olive oil in a cast iron pan on high. Once the oil starts to lightly 'smoke', reduce heat to medium and carefully add chicken inside the cast iron pan (take caution as oil may splatter. You may partially cover the pan to reduce splatter as well). Cook until chicken has a nice crust, which will be about 2-4 minutes.
  • Once crusted, flip and cook for 2-4 more minutes or until done (time will depend on the thickness of chicken thigh, so if you are unsure, either cut to check or use a meat thermometer, center internal temp should be 165F).
  • While waiting for the chicken to cook, peel 6 slices from tangerine and set aside.
  • Transfer chicken onto cutting board and cut into 6 equally sized pieces.
  • Get toothpicks and stick in this order: orange > chicken > broccoli.
  • Sprinkle with toasted sesame seeds and drizzle teriyaki sauce.

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