Description
A healthy and flavorful Orange Chicken Stir Fry served over aromatic coconut cauliflower rice. This vibrant dish combines tender chicken, crisp vegetables, and a zesty homemade orange sauce, making it a perfect low-carb, gluten-free dinner that’s quick to prepare and full of wholesome ingredients.
Ingredients
Scale
For the Cauliflower Rice:
- 1 tablespoon coconut oil
- 1 head of 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 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
- Optional: cilantro 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. Transfer the processed cauliflower to a large clean dish towel and squeeze out excess moisture. Set aside in a large bowl.
- Make the Orange Sauce: In a large bowl, whisk together the freshly squeezed orange juice, honey (or agave nectar), gluten free soy sauce, grated ginger, cornstarch or arrowroot starch, red pepper flakes, and orange zest. Whisk until the cornstarch is fully dissolved. Set aside.
- Cook the Chicken: Preheat a large skillet or pan over medium-high heat. Add 1 tablespoon of toasted sesame oil. Season the chicken pieces with salt and pepper and cook them for 5-6 minutes, or until fully cooked and no longer pink inside. Remove the chicken from the pan and set aside.
- Sauté Onion: Reduce heat to medium; add the remaining 1/2 tablespoon sesame oil to the same pan. Add chopped onion and sauté until slightly translucent, about 2 minutes.
- Cook Vegetables and Cashews: Add minced garlic, red bell pepper strips, green beans, and raw cashews to the pan. Sauté them together for 4-6 minutes, aiming to retain a slight crunch on the green beans.
- Cook Cauliflower Rice: In a separate large skillet, heat ½ tablespoon coconut oil over medium heat. Add the prepared cauliflower rice and cook for about 5 minutes, stirring occasionally. Season with salt and pepper to taste.
- Add Sauce and Thicken: Pour the prepared orange sauce into the vegetable and cashew mixture in the first pan. Stir frequently as the sauce thickens.
- Combine Chicken and Simmer: Return the cooked chicken to the pan with the sauce and vegetables. Stir well and reduce heat to medium-low. Let the sauce simmer and thicken further for 2-3 minutes.
- Serve and Garnish: Plate the orange chicken stir fry over the coconut cauliflower rice. Garnish with toasted sesame seeds, chopped green onions, and optionally fresh cilantro. Serve immediately.
Notes
- To make it gluten free, ensure all ingredients such as soy sauce and cornstarch are certified gluten free.
- To make this dish vegetarian, substitute the chicken with one can of chickpeas.
- For a spicier version, increase the red pepper flakes to taste.
- Use fresh orange juice and zest for the best flavor in the sauce.
- Make sure to squeeze out excess moisture from cauliflower rice to avoid sogginess.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 390
- Sugar: 14g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg
