If you’re on the hunt for a meal that’s bursting with vibrant flavors but still keeps it light and nourishing, you’re going to adore this Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe. It’s a fan-freaking-tastic dish that combines juicy, tender chicken tossed in a zesty orange sauce with colorful veggies and a low-carb cauliflower rice base. Trust me, after making this for my family, it quickly became a weeknight favorite because it balances wholesome ingredients with that crave-worthy Asian-inspired tang – and it’s surprisingly easy to pull together!
Why You’ll Love This Recipe
- Balanced Nutrition: Combining lean chicken with fiber-packed cauliflower rice makes this dish filling without feeling heavy.
- Burst of Flavor: The fresh orange juice and zest bring a bright, citrusy punch that lifts this stir fry above the usual.
- Quick & Easy: Once you prep your ingredients, this tasty meal comes together in under an hour—perfect for busy evenings.
- Customizable & Gluten-Free: It’s easy to swap ingredients for dietary needs without sacrificing any deliciousness.
Ingredients You’ll Need
The magic in this Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe lies in the fresh, simple ingredients that come together beautifully. The cauliflower rice gives you a nutrient-dense, low-carb base, while the sauce’s combination of fresh orange juice and ginger packs a flavorful punch. I always look for a good-quality orange and fresh ginger to really elevate the dish.
- Cauliflower: Choose a firm and fresh head; smaller florets process better for a rice-like texture.
- Coconut oil: Adds a subtle tropical note to the cauliflower rice and keeps it moist.
- Freshly squeezed orange juice: Fresh juice is a game changer—skip the concentrate for best flavor.
- Honey (or agave nectar): Adds a natural sweetness that balances the tang of the orange juice.
- Gluten-free soy sauce: Make sure it’s gluten-free if you’re sensitive or cooking for someone who is.
- Fresh ginger: Grated fresh ginger makes all the difference compared to powdered—it brings a vibrant zing.
- Cornstarch or arrowroot starch: This helps thicken the sauce without clumping.
- Red pepper flakes: Just enough heat to give the dish a little kick without overpowering.
- Toasted sesame oil: Using toasted sesame oil adds a rich, nutty aroma essential in stir-fry dishes.
- Boneless skinless chicken breast: Cut into big bite-sized pieces so they stay juicy and cook evenly.
- White onion: Chunky pieces provide sweetness and texture.
- Garlic cloves: Minced for that classic aromatic base.
- Red bell pepper: Thin strips add color and subtle sweetness.
- Fresh green beans: Trimmed and cut so they stay crisp-tender.
- Raw cashews: Provide a wonderful crunch and nuttiness to the veggies.
- Green onion & toasted sesame seeds (for garnish): They elevate the presentation and add fresh, satisfying details.
Variations
I love how versatile this Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe is, so I encourage you to tweak it to your tastes or dietary needs—you might be surprised how well it holds up with a few swaps!
- Vegetarian version: I once swapped the chicken for a can of chickpeas, and it worked beautifully—protein-packed and just as satisfying.
- Spice it up: Add extra red pepper flakes or a splash of Sriracha if you like things hotter; I’ve done this for a dinner party and everyone loved the kick.
- Make it nut-free: If nuts aren’t your thing, toasted pumpkin seeds make a fun crunchy alternative without losing texture.
- Veggie swaps: I sometimes throw in snap peas or broccoli florets depending on the season, which keeps it fresh and colorful.
How to Make Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe
Step 1: Prep Your Cauliflower Rice
Start by removing all the greens from your cauliflower and breaking it into florets. I love using my food processor here—it’s so much faster than grating by hand! Just pulse half the florets until they look like rice, add the rest, and pulse again. Then, wrap it all up in a clean dish towel and give it a good squeeze to drain excess moisture; this step is key to avoiding soggy rice when you cook it later.
Step 2: Whisk Together the Orange Sauce
In a bowl, whisk fresh orange juice, honey, soy sauce, grated ginger, cornstarch (or arrowroot), red pepper flakes, and the zest from one large orange until the starch is dissolved and the mixture is smooth. This sauce will thicken beautifully when it hits the hot pan, giving you that glossy, finger-licking finish you want.
Step 3: Cook the Chicken
Heat 1 tablespoon of toasted sesame oil over medium-high in a large skillet. Season your chicken pieces with salt and pepper, then add them to the pan, letting them cook for about 5-6 minutes until they’re no longer pink and have a nice golden edge. Don’t rush this — getting a good sear locks in the juices and flavor. Once done, transfer chicken to a bowl and set aside.
Step 4: Sauté the Veggies and Cashews
Add the remaining ½ tablespoon of sesame oil to the pan, then toss in the onion. Sauté for 2 minutes until it starts to soften. Then in go your garlic, bell pepper strips, green beans, and cashews. Cook, stirring often, until the veggies are tender-crisp—7 to 8 minutes total. The green beans should still have that satisfying snap when you bite; overcooking here definitely dulls the whole dish.
Step 5: Cook the Cauliflower Rice Separately
In a different large skillet, heat ½ tablespoon of coconut oil over medium heat. Add the cauliflower rice and cook, stirring occasionally, for about 5 minutes until it’s tender but not mushy. Season with salt and pepper to your taste. This separate cooking ensures the cauliflower rice stays fluffy and well-textured.
Step 6: Combine and Let the Sauce Thicken
Pour that gorgeous orange sauce into your vegetable pan, stirring frequently as it thickens—this usually takes 2 minutes. Then, stir the cooked chicken back in and reduce the heat to medium-low so everything gently simmers together for an additional 2-3 minutes. This step allows all the flavors to mingle and the sauce to reach that perfect clingy consistency.
Step 7: Serve and Garnish
Spoon the fragrant stir fry over your coconut cauliflower rice, then sprinkle generously with toasted sesame seeds and chopped green onions. I love adding extra fresh cilantro if I have it—it brightens the whole plate and brings another layer of freshness.
Pro Tips for Making Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe
- Press the Cauliflower Rice Well: Squeezing out moisture before cooking keeps your rice light, not soggy—don’t skip this step.
- Season in Layers: I season the chicken as it cooks and another light pinch for the veggies to build depth of flavor.
- Cook Veggies Just Right: Keep green beans crunchy by testing often—they cook quickly and can go from perfectly crisp to limp fast.
- Don’t Overcrowd the Pan: Give your chicken room to sear well; if you pile it in, it tends to steam and won’t brown properly.
How to Serve Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe
Garnishes
I usually garnish with chopped green onions and toasted sesame seeds because they add a fresh crunch and nutty aroma that complement the dish so well. Sometimes I throw on a handful of fresh cilantro — it gives that pop of bright color and herbaceous flavor I just can’t resist.
Side Dishes
This stir fry is satisfying on its own, but I’ve found it pairs beautifully with a simple cucumber salad or steamed edamame for extra veggies. For those not watching carbs, a side of jasmine rice or veggie spring rolls make a nice accompaniment too.
Creative Ways to Present
For a special dinner, I love serving this in pretty bowls wrapped with banana leaves or placing the stir fry in bright ceramic dishes and topping with edible flowers from my garden. It instantly makes the meal feel festive and the colors pop on the table.
Make Ahead and Storage
Storing Leftovers
I usually cool leftover stir fry before transferring it to an airtight container and popping it into the fridge. It keeps well for up to 3 days, and flavors meld together even more overnight, which is a delicious bonus.
Freezing
While I prefer fresh, I have frozen this recipe by keeping chicken and veggies separate from the cauliflower rice in freezer-safe bags. Freeze up to 2 months. When thawed, I reheat gently to keep the veggies from getting mushy.
Reheating
To bring leftovers back to life, I heat them in a skillet over medium heat with a splash of water or broth to prevent sticking. Stir frequently and avoid overcooking to maintain the crispness of the green beans and fluffiness of the rice.
FAQs
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Can I use orange juice from a bottle instead of fresh?
While bottled orange juice works in a pinch, fresh-squeezed orange juice and zest really brighten the flavor and give this recipe the best aroma and tang. If you use bottled juice, opt for one without added sugars or preservatives and add a bit of fresh zest to amp the flavor.
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Is there a way to make this stir fry vegetarian?
Absolutely! I’ve swapped the chicken for a can of chickpeas with great results. You can also use firm tofu or tempeh—just press and cube it, then cook similarly. The orange sauce complements plant-based proteins wonderfully.
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How do I prevent the cauliflower rice from getting mushy?
The key steps are squeezing out as much moisture as possible before cooking and cooking the rice over medium heat without overcrowding the pan. Stir occasionally so it cooks evenly but doesn’t steam itself soggy.
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Can I use chicken thighs instead of breast?
Yes! Boneless, skinless thighs tend to stay more tender and juicy, which I personally love. Just adjust the cooking time slightly and ensure they’re cooked through before mixing with the sauce.
Final Thoughts
This Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe has become one of those dishes I love to cook for friends and family because it’s so full of flavor but still feels light and nourishing. The balance between the zesty orange sauce and fresh veggies with that subtle crunch of cashews just hits all the right notes. If you give it a try, I think you’ll find it’s the perfect way to enjoy a comforting stir fry without the extra carbs or guilt. So next time you’re craving takeout but want to keep things healthy, give this recipe a whirl—you won’t regret it!
Print
Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten Free
Description
This Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice is a flavorful, nutritious meal perfect for a quick weeknight dinner. It combines tender chicken breast cooked in a tangy, slightly sweet orange sauce with crisp vegetables and crunchy cashews, served over low-carb, aromatic coconut cauliflower rice. This recipe is gluten-free and can be easily adapted to vegetarian by swapping the chicken for chickpeas.
Ingredients
For the cauliflower rice:
- 1 tablespoon coconut oil
- 1 head of cauliflower
- Salt and pepper, to taste
For the 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
For the 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
Instructions
- Prepare cauliflower rice: Remove all greens from the cauliflower and break into florets. Using a food processor or box grater, pulse or grate the cauliflower until it resembles rice grains. Transfer to a large dish towel and squeeze out all moisture. Set aside in a bowl.
- Make the sauce: In a large bowl, whisk together freshly squeezed orange juice, honey (or agave), gluten free soy sauce, 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. Add 1 tablespoon toasted sesame oil, then add the chicken pieces. Season with salt and pepper and cook for 5-6 minutes until chicken is completely cooked through with no pink remaining. Transfer chicken to a bowl and keep heat in the pan.
- Sauté onions: Add the remaining 1/2 tablespoon of toasted sesame oil to the pan over medium heat. Add chopped white onion and sauté until it becomes slightly translucent, about 2 minutes.
- Cook vegetables and cashews: Add minced garlic, sliced red bell pepper, trimmed green beans, and raw cashews to the pan. Sauté for 4-6 minutes, ensuring green beans retain some crunch.
- Cook cauliflower rice: Heat ½ tablespoon coconut oil in a separate large skillet over medium heat. Once hot, add the prepared cauliflower rice and stir occasionally for about 5 minutes. Season with salt and pepper to taste.
- Add sauce: Pour the prepared orange sauce into the pan with vegetables and cashews. Stir frequently as the sauce will thicken.
- Combine chicken and simmer: Return cooked chicken to the pan and stir to combine. Reduce heat to medium-low and let the sauce simmer and thicken further for 2-3 minutes.
- Serve and garnish: Plate the orange chicken stir fry over the coconut cauliflower rice. Garnish with toasted sesame seeds and chopped green onions. Optionally add cilantro for extra freshness. Serve immediately. Makes 4 servings.
Notes
- To make gluten free: Ensure all ingredients including cornstarch and soy sauce are certified gluten free.
- To make vegetarian: Substitute 1 can of chickpeas for the chicken for a plant-based version.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 70 mg
