Healthy Orange Chicken With Sesame Cauliflower Fried Rice

| o r a n g e c h i c k e n | was craving the undeniably delicious (but nutritionally tragic)…
| o r a n g e c h i c k e n | was craving the undeniably delicious (but nutritionally tragic) #orangechicken, so took matters into my own hands and made a healthier redux for a clean dinner at home: orange chicken and "fried rice" - made with freshly picked #ortegaridgeranch satsumas, crispy/crunchy pan-fried organic chicken breast, and cauliflower "rice" tossed with sweet peas, green onions, and fluffy fried #freerange egg. so tasty, much healthy!


(Healthy!) Orange Chicken with Sesame Cauliflower Fried "Rice"

By Cory Cleland (@corycleland) of The Amused Bouche

Serves 2-4



For the chicken:

2lb bonless/skinless chicken breasts, cut into small (bite sized) pieces

kosher salt & fresh cracked pepper

olive oil, for the pan (about 2 Tbsp)


For the sauce:

1/2 cup freshly squeezed orange juice (from approx. 2 oranges)

zest of one orange

1/3 cup honey

1/3 cup soy sauce

1/4 cup rice wine vinegar

3 Tbsp cornstarch

1 tsp sriracha (optional), plus more to taste


For the cauliflower “rice”

1 16oz bag of “riced” cauliflower

12oz frozen sweet peas

kosher salt

2 Tbsp sesame oil

4 scallions, sliced

1 tsp soy sauce

2 fresh eggs

drizzle olive oil



White and/or black sesame seeds

Sliced scallion




Make the orange sauce by whisking all ingredients together in a medium sized bowl.  Set aside.

Season the chicken generously with a few pinches of kosher salt and grinds of fresh pepper. Heat the oil in a skillet large enough to hold all the chicken in one layer over medium-high heat, add the chicken, and sauté, tossing only occasionally, until the chicken is browned on all sides and almost cooked all the way through (this will take 5-6 minutes).

While the chicken cooks, heat another (non-stick or cast iron) skillet over medium high heat, add the sesame oil, and when the oil is hot, add in the cauliflower rice, along with a good pinch of kosher salt. Stir frequently, until the cauliflower just loses it’s raw edge but still tastes al dente, 3 minutes. Stir the frozen peas into the cauliflower, and cook for 1 minute.  Make a well in the center of the “rice,” add in a drizzle of oil, and crack the eggs into the well. Stir and scramble them in the well until they are cooked and have formed scrambled curds, then fold them into the rest of the cauliflower rice. Take the rice off of the heat and stir in the sliced scallion.

At this point, your chicken should be ready (and nearly cooked through). Pour the prepared orange sauce into the hot skillet. Cook the chicken in the sauce for an additional 1-2 minutes, tossing frequently, until the sauce thickens and coats all of the chicken. 

Serve the chicken over the cauliflower rice, and garnish with sliced scallion, fresh cilantro leaves and stems, and a scattering of sesame seeds. Pass around sriracha for extra heat!

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