Description
This Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice is a vibrant and nutritious meal featuring tender chicken breast tossed with crisp vegetables and a sweet, tangy orange sauce. Served over fragrant coconut-infused cauliflower rice, this dish is a perfect paleo-friendly option that’s low in carbs, packed with protein, and loaded with flavor. Ideal for a quick weeknight dinner or meal prep, it combines the zest of fresh orange juice and ginger with crunchy cashews, making every bite both satisfying and wholesome.
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 into florets. Use a box grater or food processor to pulse the florets until they resemble rice grains. Transfer the processed cauliflower to a large clean dish towel and squeeze out excess moisture. Set aside in a large bowl.
- Make the Sauce: In a large bowl, whisk together the fresh orange juice, honey, gluten free soy sauce, grated ginger, cornstarch or arrowroot starch, red pepper flakes, and orange zest until smooth and cornstarch is fully dissolved. Set aside for later use.
- Cook the Chicken: Preheat a large skillet or pan over medium-high heat and add 1 tablespoon toasted sesame oil. Season the chicken pieces with salt and pepper, then add them to the pan. Cook for 5 to 6 minutes until the chicken is fully cooked through and no longer pink. Transfer the chicken to a bowl and set aside, keeping the residual heat in the pan.
- Sauté Vegetables and Cashews: Add the remaining 1/2 tablespoon sesame oil to the same pan over medium heat. Add the white onion chunks and sauté until slightly translucent, about 2 minutes. Then add the minced garlic, sliced red bell pepper, green beans, and raw cashews. Continue sautéing for 4 to 6 minutes, aiming for tender crisp vegetables.
- Cook Cauliflower Rice: In a separate large skillet, heat 1/2 tablespoon coconut oil over medium heat. Add the cauliflower rice and cook for about 5 minutes, stirring occasionally. Season with salt and pepper to taste. Keep warm until serving.
- Add Sauce and Combine: Pour the prepared orange sauce into the pan with the sautéed vegetables. Stir frequently as the sauce thickens, then add the cooked chicken back into the pan. Stir to coat everything evenly, reduce heat to medium-low, and allow the sauce to simmer and thicken further for 2 to 3 minutes.
- Serve and Garnish: Serve the flavorful orange chicken stir fry immediately over the warm coconut cauliflower rice. Garnish with toasted sesame seeds and chopped green onions. Optionally, add fresh cilantro for an extra burst of freshness.
Notes
- This recipe offers a healthy alternative to traditional orange chicken by using cauliflower rice and a naturally sweetened orange sauce that is gluten-free and paleo-friendly.
- The cauliflower rice can be prepared ahead and refrigerated to save time on busy weeknights.
- Adjust the amount of red pepper flakes to control the spice level according to your preference.
- Use arrowroot starch instead of cornstarch to keep the dish paleo and grain-free.
- The combination of fresh vegetables and cashews adds delightful texture and nutritional value.
- Leftovers keep well and taste great reheated, making this an excellent option for meal prep.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 391 kcal
- Sugar: 16.6 g
- Sodium: 550 mg
- Fat: 17.8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12.8 g
- Trans Fat: 0 g
- Carbohydrates: 33.4 g
- Fiber: 4 g
- Protein: 30.3 g
- Cholesterol: 70 mg
