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Easy Orange Chicken Stir Fry with Coconut Cauliflower Rice

A lighter, flavorful orange chicken stir fry served over creamy coconut cauliflower rice, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: Asian-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Orange Chicken
  • 1.5 lb boneless skinless chicken cut into pieces
  • 2 tbsp avocado oil
  • 0.5 cup fresh orange juice
  • 1 tbsp orange zest
  • 3 tbsp soy sauce or tamari low sodium
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
Coconut Cauliflower Rice
  • 4 cups riced cauliflower
  • 0.5 cup coconut milk full fat
  • 1 tbsp coconut oil
  • 0.5 tsp salt

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Knife
  • Cutting board

Method
 

  1. Whisk orange juice, zest, soy sauce, honey, vinegar, and cornstarch in a bowl.
  2. Heat oil in a skillet and cook chicken until golden and cooked through. Remove and set aside.
  3. Sauté bell peppers in the same skillet until tender-crisp.
  4. Pour in orange sauce and simmer until thickened.
  5. Return chicken to the pan and toss to coat evenly.
  6. Sauté cauliflower rice in oil, then stir in coconut milk and salt until tender.
  7. Serve orange chicken over coconut cauliflower rice.

Notes

Adjust sweetness and spice level to taste.