Description
This Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice is a flavorful, gluten-free, and nutritious meal perfect for a quick weeknight dinner. Tender chicken breast is stir-fried with vibrant vegetables and cashews in a tangy orange sauce, served over fragrant cauliflower rice cooked with coconut oil for a low-carb twist. This recipe delivers a perfect balance of sweet, savory, and spicy flavors while keeping it healthy and satisfying.
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 and break the cauliflower into florets. Using a food processor or box grater, process the florets into rice-sized pieces. Transfer to a clean dish towel and squeeze out excess moisture. Set aside in a bowl until ready to cook.
- Make Sauce: In a large bowl, whisk together 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.
- Cook Chicken: Heat 1 tablespoon toasted sesame oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 5-6 minutes until cooked through and no longer pink. Transfer chicken to a bowl and set aside, keeping the skillet heat on.
- Sauté Vegetables and Cashews: Add remaining ½ tablespoon toasted sesame oil to the skillet over medium heat. Add onion chunks and sauté until slightly translucent, about 2 minutes. Then add minced garlic, sliced red bell pepper, trimmed and cut green beans, and raw cashews. Sauté for 4-6 minutes until vegetables are tender but green beans retain some crunch.
- Cook Cauliflower Rice: In a separate large skillet, heat ½ tablespoon coconut oil over medium heat. Add cauliflower rice and cook for about 5 minutes, stirring occasionally. Season with salt and pepper to taste.
- Combine and Simmer: Pour the prepared orange sauce into the skillet with the vegetables and cashews. Stir frequently as the sauce thickens. Add the cooked chicken back to the skillet, stir well, reduce heat to medium-low, and let the sauce simmer and thicken for 2-3 minutes.
- Serve: Serve the orange chicken stir fry hot over the coconut cauliflower rice. Garnish with toasted sesame seeds, sliced green onions, and optional cilantro. Serve immediately.
Notes
- To make gluten free: Ensure all ingredients, including soy sauce and cornstarch, are certified gluten free.
- To make vegetarian: Substitute 1 can of chickpeas for the chicken to keep the dish plant-based and protein-rich.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 12 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 75 mg
