Description
This Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice is a vibrant and nutritious meal featuring tender chicken breast pieces sautéed with fresh vegetables and cashews in a flavorful sweet and tangy orange sauce, served over fragrant coconut-infused cauliflower rice. Perfect for a wholesome weeknight dinner, it’s gluten-free and packed with protein and veggies, making it delightful for meal prep and tasty leftovers.
Ingredients
Scale
For the Cauliflower Rice
- 1 tablespoon coconut oil
- 1 head 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 tablespoons 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 it into florets. Using a box grater or food processor, pulse the florets until the texture resembles rice. Transfer to a clean dish towel and squeeze out all the moisture. Set aside in a large bowl until ready to cook.
- Make the Sauce: In a large bowl, whisk together orange juice, honey (or agave), gluten free soy sauce, freshly 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: Heat 1 tablespoon of toasted sesame oil in a large skillet or pan over medium-high heat. Add the chicken pieces, season with freshly ground salt and pepper, and cook for 5-6 minutes until chicken is no longer pink and fully cooked. Transfer the chicken to a bowl and set aside. Keep heat on the pan.
- Sauté Vegetables and Cashews: Add the remaining 1/2 tablespoon toasted sesame oil to the pan over medium heat. Add the onion and sauté until slightly translucent, about 2 minutes. Then add the minced garlic, red bell pepper strips, green beans, and raw cashews. Sauté for 4-6 minutes, keeping the green beans slightly crunchy.
- Cook Cauliflower Rice: While sautéing veggies, heat 1/2 tablespoon coconut oil in a separate large skillet over medium heat. Once hot, 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 prepared orange sauce into the vegetable and cashew mixture in the pan. Stir frequently as the sauce thickens. Then add the cooked chicken back into the pan and stir to coat well. Reduce heat to medium-low and let simmer for 2-3 minutes, letting the sauce thicken further.
- Serve and Garnish: Serve the orange chicken stir fry immediately over the warm coconut cauliflower rice. Garnish with toasted sesame seeds and sliced green onion for added flavor and presentation.
Notes
- This healthy orange chicken stir fry pairs a flavorful sweet and tangy sauce with nutritious vegetables and protein-packed chicken, making it a perfect paleo-friendly weeknight dinner.
- The coconut cauliflower rice adds a fragrant, low-carb alternative to traditional rice, perfect for gluten-free and low-calorie diets.
- Great for meal prepping and holds up well as leftovers for next-day meals.
- You can substitute honey with agave nectar for a vegan option or adjust the red pepper flakes to control heat level.
- Ensure to squeeze out as much moisture as possible from the cauliflower rice to prevent sogginess.
Nutrition
- Serving Size: 1 serving
- Calories: 391 kcal
- Sugar: 16.6 g
- Sodium: 550 mg
- Fat: 17.8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 12.0 g
- Trans Fat: 0 g
- Carbohydrates: 33.4 g
- Fiber: 4 g
- Protein: 30.3 g
- Cholesterol: 75 mg
