Description
This Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice is a vibrant, nutritious dish featuring tender chicken breast pieces cooked in a tangy and slightly sweet orange sauce, accompanied by crisp vegetables and crunchy cashews. Served over flavorful coconut-infused cauliflower rice, this recipe offers a low-carb, gluten-free alternative to traditional rice dishes packed with Asian-inspired flavors, perfect for a wholesome weeknight dinner.
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 Cauliflower Rice: Remove all greens from the cauliflower and break it into florets. Using a box grater or food processor, process the cauliflower into rice-sized pieces. If using a food processor, pulse half the florets at a time until rice-like. Transfer to a clean dish towel and squeeze out excess moisture. Set aside in a large bowl.
- Make the Sauce: In a large bowl, whisk together orange juice, honey, gluten-free soy sauce, freshly grated ginger, cornstarch or arrowroot starch, red pepper flakes, and orange zest until the cornstarch dissolves completely. Set aside.
- Cook the Chicken: Heat 1 tablespoon of toasted sesame oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 5-6 minutes until fully cooked and no longer pink. Remove chicken from skillet and set aside.
- Sauté Vegetables and Cashews: Add the remaining 1/2 tablespoon of sesame oil to the skillet over medium heat. Sauté the chopped onion until slightly translucent, about 2 minutes. Add minced garlic, red bell pepper strips, green beans, and raw cashews. Cook and stir for 4-6 minutes until vegetables are tender but green beans retain a slight crunch.
- Cook Cauliflower Rice: In a separate large skillet, heat 1/2 tablespoon coconut oil over medium heat. Add the prepared cauliflower rice, season with salt and pepper, and cook for about 5 minutes, stirring occasionally until warmed through.
- Combine Stir Fry and Sauce: Pour the prepared orange sauce into the vegetable and cashew mixture in the skillet. Stir frequently as the sauce thickens.
- Add Chicken and Simmer: Return the cooked chicken to the pan, stir to combine, reduce heat to medium-low, and let the sauce simmer for 2-3 minutes to thicken and meld flavors.
- Serve: Plate the orange chicken stir fry over the warm coconut cauliflower rice. Garnish with toasted sesame seeds and chopped green onion. Optionally, add fresh cilantro for extra brightness. Serve immediately.
Notes
- To make gluten free: Ensure all ingredients, including soy sauce and cornstarch, are certified gluten free.
- To make vegetarian: Replace chicken with 1 can of chickpeas for a protein-rich alternative.
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 380
- Sugar: 11g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
