Orange Chicken With Cauliflower Stir-Fry Rice
1-2-12
D.TOX
Dairy-Free
Gluten-Free
Nut-Free
Better than takeout — and (bonus!) it's gluten-free, too.
This recipe is excerpted from Life Time’s first-ever cookbook, 1-2-12.
- 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)
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.
Servings Per Container
1
Amount Per Serving
Calories 310
% Daily Value*
34%
Total Fat 22g
3%
Total Carbohydrates 8g
Protein 37g
* Percent Daily Values are based on a 2000 calorie diet.
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