Orange Chicken With Cauliflower Stir-Fry Rice

Better than takeout — and (bonus!) it's gluten-free, too.

By The LTH Nutrition Team

Orange Chicken With Cauliflower Stir-Fry Rice

This recipe is excerpted from Life Time’s first-ever cookbook, 1-2-12.

Makes 4 servings
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients

1 lb. chicken breasts
Himalayan or Celtic salt to taste
Ground black pepper to taste
2 tbs. coconut oil, divided

Stir-Fry Sauce

1 medium orange, juiced
3 tbs. gluten-free soy sauce or coconut aminos
1 tbs. tomato paste
1 tbs. honey
1/4 tsp. red pepper flakes
1 tsp. garlic powder

Cauliflower Stir-Fry Rice

4 cups stir-fry vegetables (broccoli, bell peppers, carrots, snap peas, etc.)
4 cups riced cauliflower (or 1 bag)

Directions

STEP 1

Cut the chicken into bite-size pieces (about 1-inch). Season with desired amount of salt and pepper.

STEP 2

In a large skillet, add the chicken with 1 tablespoon of coconut oil and cook over medium heat. Cook for 5 to 7 minutes until mostly cooked through.

STEP 3

In a small bowl, combine the sauce ingredients: orange juice, soy sauce or coconut aminos, tomato paste, honey, red pepper flakes, and garlic. Stir until evenly mixed.

STEP 4

Pour the sauce over the chicken and stir to evenly coat. Cook the chicken for an additional 5 to 10 minutes or until the chicken is fully cooked through (165 degrees F).

STEP 5

In another pan, melt 1 tablespoon of coconut oil and add the stir-fry vegetables. Sauté until mostly cooked through, about 7 minutes. Then add the riced cauliflower and sauté until fully cooked, about 5 minutes.

STEP 6

Serve the orange chicken over 1 to 2 cups of the cauliflower stir-fry per serving and enjoy.

Nutrition Facts

Servings Per Container

Amount Per Serving

Calories 310

% Daily Value^*

34%

Total Fat 22g

Total Carbohydrates 8g

Protein 37g

* Percent Daily Values are based on a 2000 calorie diet.

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