Healthy Orange Chicken with Cauliflower Fried Rice

Healthy Orange Chicken with Cauliflower Fried Rice

Craving Chinese fast food but trying to go easy on the fat and sodium? This healthy take on your favorite takeout has got you covered! The cauliflower fried “rice” is a light option that’s equally as tasty – perfect alongside that sweet and savory, better-than-takeout orange chicken. No deep-frying or MSG required!

Ingredients
  • 1 Pound Chicken (dark and white meat combined), cut into cubes
  • 1 Tablespoon Tapioca Flour or Cornstarch
  • 1 Tablespoon Liquid Aminos
  • 1 Egg Yolk
  • 1 Head Cauliflower, cut into florets
  • ½ Yellow Onion, cut to fit chute
  • 2 Eggs, whisked in a small bowl
  • 1 Teaspoon Sesame Oil
  • 1 Cup Frozen Peas and Carrots Mix
  • 1 Tablespoon Liquid Aminos
  • 1 Tablespoon Sesame Seeds, for garnish
  • 2 Tablespoons Chopped Green Onions, for garnish
  • ½ Cup Orange Juice
  • 1 Teaspoon Orange Zest
  • ¼ Teaspoon Ground Ginger
  • ⅛ Teaspoon Red Pepper Flakes
  • 1 Teaspoon Sesame Oil
  • 3 Tablespoons Raw Honey
  • 2 Teaspoons Tapioca Flour or Cornstarch
  • ¼ Teaspoon Sea Salt
Steps to Prepare
  1. Place the cubed chicken into a bowl with 1 tablespoon of tapioca flour/cornstarch, 1 tablespoon of liquid aminos, and an egg yolk, and mix together until all chicken is coated.
  2. Place into the fridge to marinate for 20 minutes.
  3. While the chicken is marinating, shred all cauliflower and onions into a bowl using the Shredder/Slicer attachment. Set aside.
  4. Heat 1/3 cup of avocado oil on medium heat in a deep pan. Add chicken pieces one at a time, and be careful not to overcrowd the pan. Cook chicken pieces until they are golden brown, and place onto a paper towel lined plate to drain any excess oil.
  5. Do this in 3 batches and set aside. Keep about 1 teaspoon worth of oil in the pan to make the fried rice in. Discard the rest of the oil.
  6. In a small saucepan, combine the orange juice, zest, ground ginger, red pepper flakes, sesame oil, honey, salt, and remaining tapioca flour/cornstarch on high heat until it is thick and bubbling. Keep it on the back burner of the stove to prepare the rest of the dish.
  7. Using the teaspoon of leftover oil, heat the pan on medium-high heat. Add the eggs and cook them for about 3 minutes, or until fully cooked scrambled eggs. Pour onto a plate and set aside.
  8. Add 1 teaspoon of sesame oil into the same pan on medium-high heat, and add the cauliflower and onion mixture and sauté for about 4 minutes.
  9. Add back in scrambled eggs all remaining ingredients except the green onion and sesame seeds and mix together. Adjust seasonings as desired.
  10. Pour the fried “rice” onto a plate, and garnish with green onions and sesame seeds.
  11. Toss the chicken into the sauce, and pour the chicken on top of the fried “rice”.
  12. Enjoy!
Notes
  1. Don't own a Veggie Bullet yet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.
  2. For vegan option, substitute the chicken for tofu, and use a flax egg for the marinade.

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