Description
This Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice is a flavorful and nutritious meal combining tender chicken breast, vibrant vegetables, and a zesty orange sauce served over low-carb coconut-infused cauliflower rice. Perfect for a wholesome, gluten-free dinner packed with fresh ingredients and bold 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, chopped
- Toasted sesame seeds
- Fresh cilantro (optional)
Instructions
- Prepare Cauliflower Rice: Remove all greens from the cauliflower and break it into florets. Use a food processor or box grater to pulse the cauliflower into a rice-like texture. Transfer the processed cauliflower to a clean dish towel and squeeze out excess moisture thoroughly. Set aside.
- Make the Sauce: In a large bowl, whisk together freshly squeezed 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 for later use.
- Cook Chicken: Preheat a large skillet or pan over medium-high heat. Add 1 tablespoon of toasted sesame oil. Season the bite-sized chicken pieces with freshly ground salt and pepper and cook in the pan for 5-6 minutes until fully cooked and no longer pink. Remove chicken from the pan and set aside.
- Sauté Vegetables and Cashews: In the same pan, add remaining 1/2 tablespoon toasted sesame oil over medium heat. Add onion pieces and sauté for about 2 minutes until they become slightly translucent. Add minced garlic, sliced red bell pepper, green beans, and cashews. Sauté for 4-6 minutes, keeping the green beans slightly crisp.
- Cook Cauliflower Rice: In a separate large skillet, heat 1/2 tablespoon coconut oil over medium heat. Add the prepared cauliflower rice and cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
- Add Sauce and Combine: Pour the prepared orange sauce into the vegetable and cashew mixture. Stir frequently as the sauce thickens. Add the cooked chicken back to the pan, stir to combine. Reduce heat to medium-low and allow the sauce to simmer and thicken for another 2-3 minutes to fully develop flavor.
- Serve: Serve the orange chicken stir fry immediately over the coconut cauliflower rice. Garnish with toasted sesame seeds, chopped green onions, and fresh cilantro if desired.
Notes
- To make gluten free: Ensure all ingredients, including soy sauce and cornstarch, are certified gluten free.
- To make vegetarian: Substitute the chicken with 1 can of chickpeas, rinsed and drained.
- Adjust red pepper flakes to control spice level according to your preference.
- Squeeze moisture out of cauliflower thoroughly to avoid soggy rice.
- Use fresh orange juice and zest for best flavor in the sauce.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 360
- Sugar: 12g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: Thirty-two g
- Cholesterol: 65mg
