Description
This Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice is a flavorful, low-carb, and gluten-free dish that combines tender chicken breast cooked in a zesty orange sauce with crunchy vegetables and toasted cashews. Served atop fragrant coconut-infused cauliflower rice, this recipe is perfect for a nutritious weeknight dinner packed with bright flavors and vibrant colors.
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
- Cilantro (optional), for garnish
Instructions
- Prepare Cauliflower Rice: Remove all greens from the cauliflower and break it into florets. Use a box grater or food processor to pulse the cauliflower into rice-sized pieces. 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 the orange juice, honey, gluten free soy sauce, freshly grated ginger, cornstarch (or arrowroot starch), red pepper flakes, and orange zest until the cornstarch is fully dissolved. Set the mixture aside.
- Cook 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. Add the chicken to the pan and cook for 5-6 minutes until fully cooked and no longer pink inside. Remove chicken and set aside.
- Sauté Vegetables and Cashews: Using the same pan, reduce heat to medium and add the remaining 1/2 tablespoon sesame oil. Add the chopped onion and sauté until slightly translucent, about 2 minutes. Add minced garlic, sliced red bell pepper, green beans, and cashews. Cook for 4-6 minutes, allowing vegetables to remain slightly crisp.
- Cook Cauliflower Rice: While vegetables cook, heat 1/2 tablespoon coconut oil in a separate large skillet over medium heat. 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 vegetable pan. Stir frequently as the sauce thickens.
- Add Chicken and Simmer: Return cooked chicken to the pan and stir to coat in the sauce. Reduce heat to medium-low and allow the mixture to simmer for 2-3 minutes until sauce thickens further.
- Serve: Serve the orange chicken stir fry immediately over the coconut cauliflower rice. Garnish with toasted sesame seeds, chopped green onions, and optional cilantro.
Notes
- To make gluten-free: Ensure that all ingredients including soy sauce and cornstarch are labeled gluten free.
- To make vegetarian: Substitute 1 can of chickpeas in place of chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 14 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 70 mg
