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
Scale
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
