Description
This Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice is a vibrant, flavorful dish that combines succulent chicken, fresh vegetables, and a tangy orange sauce, all served over a low-carb, aromatic coconut-infused cauliflower rice. Perfect for a nutritious weeknight dinner, it features gluten-free ingredients and a balance of sweet, savory, and mildly spicy flavors.
Ingredients
Scale
Cauliflower Rice
- 1 tablespoon coconut oil
- 1 head of cauliflower
- Salt and pepper, to taste
Sauce
- 3/4 cup freshly squeezed orange juice
- 2 tablespoons honey (or agave nectar)
- 3 tablespoons gluten free soy sauce
- 1/2 tablespoon freshly grated ginger
- 1 tablespoon cornstarch or arrowroot starch
- 1/2 teaspoon red pepper flakes
- Zest from 1 large orange
Stir-Fry
- 1 1/2 tablespoon toasted sesame oil, divided
- 1 pound boneless skinless chicken breast, cut into large bite-sized pieces
- Freshly ground salt and pepper
- ½ white onion, cut into chunks
- 3 garlic cloves, minced
- 1 large red bell pepper, sliced into thin strips
- 8 ounces fresh green beans, trimmed and cut into 2 inch pieces
- ½ cup raw cashews
To Garnish
- Green onion, for garnish
- Toasted sesame seeds, for garnish
- Cilantro (optional), for garnish
Instructions
- Prepare the cauliflower rice: Remove all greens from the cauliflower and break it into florets. Using a box grater or a food processor with a blade attachment, pulse half of the florets until the cauliflower resembles rice. Add the remaining florets and pulse again. Transfer the processed cauliflower to a large, clean dish towel and squeeze out all the moisture. Set aside in a large bowl until ready to cook.
- Make the orange sauce: In a large bowl, whisk together freshly squeezed orange juice, honey, gluten free soy sauce, freshly grated ginger, cornstarch or arrowroot starch, red pepper flakes, and orange zest until the cornstarch is fully dissolved. Set aside.
- Cook the chicken: Preheat a large skillet or pan over medium-high heat and add 1 tablespoon of toasted sesame oil. Season the chicken pieces with salt and pepper, then add to the skillet. Cook for 5-6 minutes or until fully cooked and no longer pink inside. Remove chicken from the pan and transfer to a bowl. Keep heat on the pan.
- Sauté the vegetables: Add the remaining ½ tablespoon sesame oil to the pan over medium heat. Add onion chunks and sauté until slightly translucent, about 2 minutes. Then add minced garlic, sliced red bell pepper, trimmed green beans, and raw cashews. Continue to sauté for 4-6 minutes, ensuring green beans retain a slight crunch.
- Cook the cauliflower rice: In a separate large skillet, heat ½ tablespoon coconut oil over medium heat. Once hot, add the cauliflower rice and cook for about 5 minutes, stirring occasionally. Season with salt and pepper to taste.
- Add and thicken the sauce: Pour the prepared orange sauce into the vegetables in the pan. Stir frequently as the sauce thickens. Then return the cooked chicken to the pan and stir well to combine. Reduce heat to medium-low and let the sauce simmer for 2-3 minutes to thicken further.
- Serve: Serve the orange chicken stir-fry immediately over the coconut cauliflower rice. Garnish with toasted sesame seeds, sliced green onions, and cilantro if desired.
Notes
- To make gluten free: Ensure all ingredients including cornstarch and soy sauce are certified gluten free.
- To make vegetarian: Substitute chicken with 1 can of chickpeas.
- Adjust red pepper flakes to control spice level.
- For a lower-calorie option, reduce or omit cashews.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 12 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 70 mg
