Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe

If you’re craving a flavorful, guilt-free meal that feels indulgent but is actually good for you, this Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe is absolutely fan-freaking-tastic. I love how it hits that perfect balance of savory, sweet, and just a touch of heat, plus that coconut cauliflower rice takes it to a whole new level. Trust me, you’ll want to make this over and over again, especially when you want something quick, nourishing, and bursting with fresh flavors.

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Ingredients You’ll Need

The magic of this Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe lies in how these simple ingredients come together beautifully. Fresh veggies, a naturally sweet and tangy sauce, and that subtly nutty coconut cauliflower rice make this dish a winner every time. Here are the essentials and a few tips so you can shop like a pro.

• Cauliflower: Choose a firm, fresh head with tight florets; it’s the base of your “rice” and adds bulk without the carbs.
• Coconut Oil: Adds a subtle coconut flavor to the cauliflower rice that you’ll find surprisingly delightful.
• Fresh Orange Juice: Freshly squeezed is key for that bright, authentic citrus kick.
• Honey or Agave Nectar: Natural sweeteners that balance the tang and spice perfectly.
• Gluten-free Soy Sauce: Check labels to keep this recipe truly gluten free, and it adds umami depth.
• Fresh Ginger: Grated right before cooking for maximum zing and warmth.
• Chicken Breast: I cut mine into large bite-sized pieces so they stay juicy and tender in the stir-fry.
• Toasted Sesame Oil: A little goes a long way to add amazing aroma and flavor.
• Red Bell Pepper and Green Beans: These bring a crispness that contrasts so well with the tender chicken.
• Cashews: Adds crunch and a buttery note — don’t skip them if you like texture!
• Garlic and Onion: The flavor foundation in this stir-fry you won’t want to omit.
• Orange Zest and Red Pepper Flakes: The zest uplifts the citrus profile while the flakes add a subtle heat just right.

Variations

I love how this recipe invites experimentation — once you master the basics, you can really make it your own. Here are some ways I tweak it depending on what I have in the fridge or my mood:

• Vegetarian Version: I swap the chicken for a can of chickpeas sometimes, which works great and keeps things just as protein-packed.
• Extra Veggies: Feel free to toss in broccoli, snap peas, or carrots for more color and crunch — I’ve done this when I wanted a bigger veggie fix.
• Spice Levels: Add more red pepper flakes or a splash of sriracha if you like your stir fry with a serious kick.
• Nut Alternatives: If cashews aren’t your thing, toasted almonds or peanuts make delicious substitutes.

How to Make Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe

Step 1: Prep the Cauliflower Rice

To get fluffy, “rice-like” cauliflower, you’ll want to break your cauliflower into florets and either pulse in a food processor or grate with a box grater. The food processor is definitely my go-to method — it’s faster and saves your hands! Then, wrap the riced cauliflower in a dish towel and squeeze out as much moisture as possible. This little trick keeps the rice from getting soggy when you cook it.

Step 2: Whisk Together the Luscious Orange Sauce

Mix freshly squeezed orange juice, honey (or agave), gluten-free soy sauce, freshly grated ginger, cornstarch, red pepper flakes, and orange zest in a bowl. Whisk until the cornstarch is completely dissolved. Setting this aside means it’s ready to thicken your stir-fry at just the right moment.

Step 3: Cook the Chicken Just Right

Heat up your skillet and add most of the toasted sesame oil — it releases a wonderful, nutty aroma that fills the kitchen and sets the mood. Season your chicken with salt and pepper and cook it for 5-6 minutes until no longer pink. Pro tip: Spread the chicken out in one layer so it sears nicely instead of steaming.

Step 4: Sauté the Veggies & Cashews

Using the same pan (that’s flavor magic!), add remaining sesame oil and sauté onion until just translucent. Then toss in garlic, red bell pepper, green beans, and cashews. Cook for 4-6 minutes; you want the veggies vibrant and still a bit crunchy to contrast with the tender chicken.

Step 5: Cook the Cauliflower Rice Separately

In another skillet, heat coconut oil over medium heat, then add the cauliflower rice. Cook it for about 5 minutes, stirring occasionally, seasoning with salt and pepper. This keeps the rice light, fluffy, and perfectly tender without becoming mushy.

Step 6: Bring It All Together with the Sauce

Pour your prepared orange sauce over the veggies in the pan, stirring frequently to let it thicken — this always feels like magic to me as it transforms from thin to glossy glaze. Then add the cooked chicken back in, stir everything to coat, reduce heat to medium-low, and simmer for another 2-3 minutes to marry flavors beautifully.

Step 7: Serve and Garnish

Spoon your vibrant orange chicken mixture over a bed of the warm coconut cauliflower rice and sprinkle with toasted sesame seeds and chopped green onion. If you’ve got fresh cilantro, throw some on top — I find it adds a lovely freshness that brightens up every bite.

How to Serve Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe

Garnishes

I swear by toasted sesame seeds and green onions for that perfect finishing touch — they add a pop of color, crunch and flavor that makes the dish feel complete. If you’re feeling fancy, fresh cilantro or a few thin slices of fresh red chili take it up another notch.

Side Dishes

While this recipe is a hearty one-dish meal, I like to pair it with a light cucumber salad or steamed edamame when I want a bit more veggie variety. A simple miso soup on the side also makes for a well-rounded, satisfying dinner.

Creative Ways to Present

For get-togethers, I sometimes serve the stir-fry family-style in a big beautiful bowl with the coconut cauliflower rice separately, letting everyone build their bowls the way they like. Or for a fun twist, spoon it into halved bell peppers or lettuce cups for a fresh, handheld option.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The cauliflower rice holds up well and the chicken stays juicy if reheated gently. I usually store the rice separately from the stir-fry if I anticipate leftovers to keep textures fresh.

Freezing

This recipe freezes pretty well! I portion the stir-fry and cauliflower rice separately into freezer-safe containers. When I’m ready to eat, I thaw overnight in the fridge and reheat in a skillet for best texture.

Reheating

To reheat, I prefer warming the stir-fry gently on medium-low heat in a pan so the sauce doesn’t dry out, then adding the cauliflower rice last just to heat through. Microwave works in a pinch but can make cauliflower rice a bit mushy, so stovetop is my go-to.

FAQs

Final Thoughts

This Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe quickly became a family favorite in my house because it feels like a treat but is packed with wholesome goodness. I love sharing it with friends because it’s approachable, delicious, and leaves everyone asking for seconds. Give it a try—you’ll enjoy how easy it is to whip up a restaurant-style meal that’s actually healthy and satisfying.

Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 69 reviews

• Author: Harper
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Gluten Free

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Description

This Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice is a vibrant, nutritious dish perfect for a wholesome weeknight dinner. Featuring tender chicken breast cooked with fresh vegetables like bell pepper and green beans, tossed in a zesty orange sauce, and served atop fragrant coconut-infused cauliflower rice, this recipe offers a flavorful, low-carb alternative to traditional stir fry meals.

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Ingredients

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

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Instructions

1. Prepare cauliflower rice: Remove all greens and break cauliflower into florets. Using a food processor, pulse half the florets until rice-like, then add remaining florets and pulse again. Transfer to a clean dish towel and squeeze out moisture. Set aside.
2. Make the sauce: In a large bowl, whisk together orange juice, honey, soy sauce, grated ginger, cornstarch or arrowroot starch, red pepper flakes, and orange zest until cornstarch is dissolved. Set aside.
3. 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 fully cooked and no pink remains. Transfer chicken to a bowl and set aside, keeping heat on the pan.
4. Sauté vegetables: Add remaining 1/2 tablespoon sesame oil to the pan over medium heat. Add onion and cook until slightly translucent, about 2 minutes. Then add garlic, red bell pepper, green beans, and cashews, and sauté for 4-6 minutes ensuring green beans retain some crunch.
5. Cook cauliflower rice: In a separate large skillet, heat 1/2 tablespoon coconut oil over medium heat. Add cauliflower rice and cook, stirring occasionally, for 5 minutes. Season with salt and pepper to taste.
6. Combine and finish stir-fry: Pour the prepared orange sauce over the vegetables in the original pan. Stir frequently as sauce thickens. Add cooked chicken back in, stir well, reduce heat to medium-low, and simmer for 2-3 minutes until the sauce further thickens.
7. Serve: Serve the orange chicken stir fry immediately over the coconut cauliflower rice. Garnish with toasted sesame seeds and chopped green onion. Optionally add fresh cilantro.

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Notes

• To make gluten free, ensure all ingredients including soy sauce and cornstarch are certified gluten free.
• To make it vegetarian, substitute 1 can of chickpeas in place of the chicken.

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Nutrition

• Serving Size: 1 serving (including chicken stir-fry and cauliflower rice)
• Calories: 370
• Sugar: 12g
• Sodium: 580mg
• Fat: 15g
• Saturated Fat: 3.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 75mg