Description
This Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice is a flavorful, low-carb meal perfect for a nutritious dinner. Tender chicken breast pieces are cooked with fresh veggies and cashews in a tangy orange sauce, served over fragrant coconut cauliflower rice for a vibrant, gluten-free dish packed with taste and texture.
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, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Prepare Cauliflower Rice: Remove all greens from the cauliflower and break it into florets. Using a food processor or box grater, pulse or grate the cauliflower until it resembles rice grains. Transfer the processed cauliflower to a clean dish towel and squeeze out as much moisture as possible. Set aside in a large bowl until cooking.
- Make the Sauce: In a large bowl, combine the freshly squeezed orange juice, honey, gluten free soy sauce, freshly grated ginger, cornstarch or arrowroot starch, red pepper flakes, and orange zest. Whisk thoroughly until the cornstarch is fully dissolved. Set the sauce aside for later use.
- Cook the Chicken: Preheat a large skillet or pan over medium-high heat. Add 1 tablespoon of toasted sesame oil and then add the chicken pieces. Season with freshly ground salt and pepper. Cook the chicken for 5-6 minutes, stirring occasionally, until fully cooked and no longer pink inside. Remove the chicken from the pan and set aside.
- Sauté Vegetables and Cashews: In the same skillet, add the remaining 1/2 tablespoon of toasted sesame oil over medium heat. Add the onion chunks and sauté for about 2 minutes until slightly translucent. Add the minced garlic, sliced red bell pepper, green beans, and raw cashews. Continue to sauté for 4-6 minutes, maintaining some crunch in the green beans.
- Cook the Cauliflower Rice: Meanwhile, heat 1/2 tablespoon of coconut oil in a separate large skillet over medium heat. Once hot, add the prepared cauliflower rice and cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
- Combine Sauce and Stir-Fry: Pour the prepared orange sauce into the pan with vegetables and cashews. Stir frequently as the sauce thickens. Then add the cooked chicken back into the pan, stirring to coat in the sauce. Reduce the heat to medium-low and let the mixture simmer for 2-3 minutes until the sauce thickens further and everything is heated through.
- Serve: Serve the orange chicken stir fry immediately over the warm coconut cauliflower rice. Garnish with toasted sesame seeds and sliced green onions for extra flavor and texture. Optionally, add cilantro as desired. Enjoy fresh!
Notes
- To make this recipe gluten free: Ensure all ingredients, including soy sauce and cornstarch, are gluten free certified.
- To make this recipe vegetarian: Substitute the chicken with 1 can of chickpeas, drained and rinsed.
- For more heat, increase the amount of red pepper flakes to taste.
- Freshly squeeze orange juice for best flavor rather than using bottled juice.
- Squeezing moisture from the cauliflower rice is important to prevent sogginess.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 70 mg
