Description
This Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice is a vibrant and nutritious dish featuring tender chicken breast and crisp vegetables tossed in a tangy homemade orange sauce. Served over fragrant coconut-infused cauliflower rice, this recipe offers a low-carb alternative to traditional fried rice, packed with bold flavors and a delightful crunch from cashews. Perfect for a wholesome family meal or a quick weeknight dinner.
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
- Fresh cilantro, optional
Instructions
- Prepare Cauliflower Rice: Remove all greens from the cauliflower and break it into florets. Using either a box grater or a food processor, pulse the cauliflower florets until they resemble rice grains. Transfer the processed cauliflower to a clean dish towel and squeeze out all excess moisture. Set aside in a large bowl.
- Make the Orange Sauce: In a large bowl, whisk together the 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 the sauce aside.
- Cook the Chicken: Heat 1 tablespoon of toasted sesame oil in a large skillet or pan over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-6 minutes until fully cooked and no longer pink. Transfer the chicken to a bowl and set aside, keeping the heat on the pan.
- Sauté Vegetables and Cashews: Add the remaining 1/2 tablespoon of toasted sesame oil to the pan on medium heat. Add the white onion chunks and sauté until they become slightly translucent, approximately 2 minutes. Add minced garlic, sliced red bell pepper, green beans, and raw cashews. Continue to sauté for 4-6 minutes, ensuring the green beans retain some crunch.
- Cook Cauliflower Rice: While the vegetables cook, heat 1/2 tablespoon coconut oil in a separate large skillet over medium heat. Add the prepared cauliflower rice and cook for about 5 minutes, stirring occasionally. Season with salt and pepper to taste.
- Combine Sauce and Stir Fry: Pour the orange sauce into the vegetable and cashew mixture pan. Stir frequently as the sauce thickens. Add the cooked chicken back into the skillet, mix well, and reduce the heat to medium-low. Allow the sauce to simmer and thicken further for 2-3 minutes.
- Serve: Serve the orange chicken stir fry immediately over the warm coconut cauliflower rice. Garnish with toasted sesame seeds, sliced green onion, and fresh cilantro if desired. Enjoy!
Notes
- To make this dish gluten free, ensure all ingredients including the soy sauce and cornstarch are certified gluten free.
- For a vegetarian version, substitute 1 pound of chicken with one can of chickpeas drained and rinsed.
- Adjust red pepper flakes according to your heat preference.
- Cauliflower rice can be prepared in advance and stored for up to 2 days in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
