Chicken Orange Broccoli Bites LowCarbingAsian Cover

Chicken Orange Broccoli Bites


I’ll 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 taco truck food and Taco Bell.  They’re both awesome but in very different ways!

Chicken Orange Broccoli Bites LowCarbingAsian Pin 1

So anyway, even though I really like Panda Express, the one thing that always bothered me was their ‘Orange Chicken’.  I love their orange chicken but it’s doesn’t really taste like ‘orange’, or at least not enough to name it after.  Actually, that’s kind of true of any kind of Orange Chicken dish!

So that inspired me to see what would happen if I packed a real juicy punch of orange with some real chicken…and that is how this Chicken Orange Broccoli, COB bites came about!

Chicken Orange Broccoli Bites LowCarbingAsian Pic 1

On a side note, this dish shares the same ingredients as our Teriyaki Chicken and Teriyaki Salmon recipes, so I’d recommend meal planning for those and perhaps enjoy this one as a nice little snack in-between!

Since we’re making use of some tangerines, it does up the carb count a tad ~2 net carbs per piece, but should be still should be able to enjoy a bite or 2 depending on your low-carb/keto regiment!

Chicken Orange Broccoli Bites LowCarbingAsian Pic 2

I mean, do you really want to miss out on 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 ~2g

Servings 6 Pieces

Ingredients

Chicken

  • 1 Boneless & Skinless Chicken Thighs (you can have skin on if you prefer).
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 tbsp Olive Oil

Sauce

Bites

Directions

1) Gather all the ingredients.

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2) Take chicken fillets, pat dry with paper towels, cut into 1/6th bite size pieces and sprinkle with salt & pepper.  Set aside.

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

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

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

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6) 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.

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7) 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 for 3-5 minutes until chicken is done (center internal temp should be 165F). 

8) Next, peel 6 slices from tangerine and set aside.

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9) To assemble, use toothpicks and skewer in this order: orange > chicken > broccoli.

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10) Sprinkle with toasted sesame seeds and top with a drizzle teriyaki sauce.

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Hope you enjoy your low-carb Chicken Orange Broccoli Bites!

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More Recipes

Chicken Orange Broccoli Bites LowCarbingAsian Pin 2

Chicken Orange Broccoli Bites LowCarbingAsian Cover

Chicken Orange Broccoli Bites

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: keto chicken appetizers, keto teriyaki chicken, keto teriyaki orange chicken, lowcarb chicken appetizers, lowcarb teriyaki chicken, lowcarb teriyaki orange chicken
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 Pieces
Print Recipe

Ingredients

Chicken

  • 1 Piece Boneless & Skinless Chicken Thighs you can have skin on if you prefer.
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1 tbsp Olive Oil

Sauce

  • 4 tbsp Japanese Cooking Sake
  • 2 tbsp Swerve or Monkfruit
  • 2 tbsp Soy Sauce
  • 1/8 tsp Xanthan Gum optional to thicken teriyaki sauce

Bites

  • 1-2 Floret Broccoli enough to yield 6 bite-size pieces
  • 6 Slices Tangerine
  • 6 Pieces Toothpicks
  • 1/8 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.
  • 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). Once cooked, transfer chicken onto cutting board and cut into 6 equally sized pieces.
  • Next peel 6 slices from tangerine and set aside.
  • To assemble, use toothpicks and skewer in this order: orange > chicken > broccoli.
  • Sprinkle with toasted sesame seeds and top with a drizzle teriyaki sauce.

Video

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