Description
This Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice offers a vibrant and nutritious twist on a classic favorite. Featuring tender chicken breast pieces cooked with fresh vegetables and a tangy, homemade orange sauce, served over fragrant coconut-infused cauliflower rice, this meal is both gluten-free and bursting with flavor. Quick to prepare and perfect for a wholesome weeknight dinner, it balances savory, sweet, and spicy elements effortlessly.
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 the Cauliflower Rice: Remove all greens from the cauliflower and break into florets. Using a box grater or food processor, pulse the cauliflower into rice-sized pieces. Place the riced cauliflower in a clean dish towel and squeeze out excess moisture. Set aside in a large bowl until ready to cook.
- 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 the Chicken: Preheat a large skillet or pan over medium-high heat. Add 1 tablespoon of toasted sesame oil. Season chicken pieces with salt and pepper, then add to the skillet. Cook for 5-6 minutes or until fully cooked and no longer pink inside. Transfer cooked chicken to a bowl and set aside, keeping the pan heat on.
- Sauté Vegetables and Cashews: Add the remaining 1/2 tablespoon toasted sesame oil to the pan over medium heat. Add chopped onion and sauté for about 2 minutes until slightly translucent. Then add minced garlic, sliced red bell pepper, green beans, and raw cashews. Continue sautéing for 4-6 minutes, ensuring green beans remain a bit crispy.
- Cook the Cauliflower Rice: In a separate large skillet, heat 1/2 tablespoon coconut oil over medium heat. Add the prepared cauliflower rice and sauté for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
- Add Sauce and Combine: Pour the prepared orange sauce into the sautéed vegetables and cashews. Stir frequently as the sauce thickens. Add the cooked chicken back into the pan, stirring to coat with sauce. Reduce heat to medium-low and let simmer for 2-3 minutes to further thicken the sauce.
- Serve and Garnish: Serve the orange chicken stir fry immediately over the coconut cauliflower rice. Garnish with toasted sesame seeds and sliced green onions. Optionally, add fresh cilantro for extra flavor.
Notes
- To make gluten free: Ensure all ingredients including soy sauce and cornstarch are gluten free.
- To make vegetarian: Substitute the chicken with one can of chickpeas for a protein-packed vegan option.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370 kcal
- Sugar: 12 g
- Sodium: 670 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 70 mg
