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Description
A healthy twist on the classic orange chicken, this low-carb version uses cauliflower rice and is packed with flavor.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into cubes
- 1 head cauliflower, grated into rice
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp orange zest
- 1/4 cup fresh orange juice
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp olive oil
- 1 tbsp cornstarch (optional for thickening)
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chicken cubes and cook until browned, about 5-6 minutes.
- In a bowl, mix soy sauce, orange zest, orange juice, garlic, ginger, and red pepper flakes.
- Pour the sauce over the chicken and simmer for 5 minutes.
- If using, mix cornstarch with 1 tbsp water and stir into the sauce to thicken.
- In another pan, sauté grated cauliflower rice for 3-4 minutes until tender.
- Serve the orange chicken over cauliflower rice.
Notes
- Use fresh orange juice for the best flavor.
- For extra crispiness, you can lightly coat the chicken in almond flour before cooking.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg