Orange Chicken Stir-Fry with Cauliflower Rice

Step 1: Sauté the chicken and vegetables

• In a large skillet, heat 1 tablespoon of coconut oil over medium heat.

• Add the diced chicken, bell pepper, broccoli, zucchini, and onion.

• Sauté for about 8–10 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are just tender.

Step 2: Cook the cauliflower rice

• While the stir-fry cooks, heat the remaining 1 tablespoon coconut oil in a separate skillet.

• Add the cauliflower rice and cook over medium heat for 5–7 minutes, stirring occasionally, until lightly browned and cooked through.

• Season lightly with salt if desired.

Step 3: Make the sauce

In a small bowl, whisk together all sauce ingredients:

• Fresh orange juice

• Chicken stock

• Minced garlic

• Orange zest

• Coconut aminos

• Ground ginger

Step 4: Simmer and combine

• Pour the sauce into the skillet with the chicken and vegetables.

• Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and reduces by about half.

Step 5: Serve

• Divide the cauliflower rice between bowls.

• Top with the orange chicken stir-fry.

• Optional: garnish with sesame seeds, sliced scallions, or a splash of fresh lime juice.

Step 6: Tips for Success

• No cauliflower rice? Sub with cooked brown rice, jasmine rice, or quinoa.

• For extra flavor: Add a splash of rice vinegar or a pinch of red pepper flakes to the sauce.

• Meal prep tip: This dish stores well! Keep leftovers in an airtight container in the fridge for up to 3 days.