Orange Chicken Stir-Fry with Cauliflower Rice

Ingredients

• 450 g boneless skinless chicken thighs
• 500 g cauliflower rice (fresh or frozen)
• 2 cups broccoli florets
• 3 cloves garlic
• 1 tbsp fresh ginger, grated
• 1/2 cup orange juice
• 1 tbsp orange zest
• 3 tbsp soy sauce (or tamari)
• 2 tbsp rice vinegar
• 1 tbsp erythritol or monk fruit sweetener (to taste)
• 2 tbsp cornstarch
• 2 tbsp water
• 2 tbsp neutral oil (avocado/canola)
• 2 stalks green onions, sliced(optional)
• 1/2 tsp black pepper(optional)

Instructions

1. 1

   Prep (about 18 minutes total): Cut chicken into bite-size pieces. Mince garlic and grate ginger. Chop broccoli into small florets. Zest and juice the orange (or measure orange juice). In a small bowl, whisk cornstarch with water to make a slurry.

2. 2

   Cook (about 22 minutes total): Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken, season with black pepper, and sear until browned and mostly cooked through, 6–8 minutes. Transfer chicken to a plate.

3. 3

   In the same pan, add the remaining 1 tbsp oil. Add garlic and ginger and stir for 30–45 seconds. Add broccoli with 2–3 tbsp water, cover, and steam-stir until crisp-tender, 4–6 minutes.

4. 4

   Make the orange glaze: Add orange juice, orange zest, soy sauce, rice vinegar, and sweetener to the pan. Bring to a simmer. Stir in the cornstarch slurry and cook until glossy and thickened, 1–2 minutes.

5. 5

   Combine: Return chicken to the pan and toss to coat. Cook 2–3 minutes until chicken is fully cooked and the sauce clings.

6. 6

   Cauliflower rice (finish): Heat a separate skillet with 1 tbsp oil or use the same pan after clearing space. Add cauliflower rice and stir-fry 5–7 minutes until tender and lightly dry. Serve orange chicken stir-fry over cauliflower rice and top with green onions if using.