Description
This Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice is a vibrant, nutritious, and flavorful meal perfect for a wholesome weeknight dinner. Featuring tender chicken breast cooked in a tangy orange sauce alongside crisp vegetables and a fragrant coconut-infused cauliflower rice, this recipe is both paleo-friendly and gluten-free. It’s a balanced dish packed with protein, fiber, and a delicious mix of sweet and savory flavors that satisfy without the extra calories or carbs found in traditional recipes.
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
- 1/2 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
- 1/2 cup raw cashews
To Garnish
- Green onion, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Prepare the Cauliflower Rice: Remove all greens from the cauliflower and break it into florets. Using a box grater or food processor with a blade attachment, pulse half of the florets until they resemble rice. Add the remaining florets and pulse again until rice-like. Transfer the processed cauliflower to a large, clean dish towel and squeeze out all moisture. Set aside in a large bowl.
- Make the Sauce: In a large bowl, whisk together the orange juice, honey or agave nectar, 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 and add 1 tablespoon of toasted sesame oil. Season the chicken pieces with freshly ground salt and pepper, then add to the pan. Cook for 5-6 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside. Transfer the cooked chicken to a bowl and set aside, keeping the pan heat on.
- Sauté Onions: Add the remaining 1/2 tablespoon of toasted sesame oil to the pan over medium heat. Add the chopped onion and sauté for about 2 minutes until the onions become slightly translucent.
- Add Vegetables and Cashews: Stir in the minced garlic, sliced red bell pepper, green beans, and raw cashews. Continue to sauté for 4-6 minutes, ensuring the green beans remain slightly crunchy for texture.
- Cook the Cauliflower Rice: In a separate large skillet, heat 1/2 tablespoon of coconut oil over medium heat. Add the prepared cauliflower rice and cook for about 5 minutes, stirring occasionally. Season with salt and pepper to taste.
- Add Sauce and Combine: Pour the prepared orange sauce into the vegetable pan. Stir frequently as the sauce thickens.
- Reintegrate Chicken: Add the cooked chicken back into the pan with the sauce and vegetables. Reduce the heat to medium-low and let simmer for 2-3 minutes to allow the sauce to thicken further and coat the ingredients evenly.
- Serve and Garnish: Serve the orange chicken stir fry over the coconut cauliflower rice. Garnish with toasted sesame seeds and sliced green onions as desired. Optionally add cilantro for extra freshness.
Notes
- This recipe provides a delicious and healthy alternative to traditional orange chicken, classically fried, by using stir-frying and fresh ingredients.
- The coconut cauliflower rice adds a subtle sweetness and extra nutrition, making it a perfect low-carb substitute for rice.
- Adjust the red pepper flakes according to your spice preference.
- Perfect for meal prep, as leftovers reheat well and flavors intensify overnight.
- Use arrowroot starch for a paleo-friendly thickener if avoiding cornstarch.
Nutrition
- Serving Size: 1 serving
- Calories: 391
- Sugar: 16.6 g
- Sodium: 540 mg
- Fat: 17.8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12.0 g
- Trans Fat: 0 g
- Carbohydrates: 33.4 g
- Fiber: 4 g
- Protein: 30.3 g
- Cholesterol: 70 mg
