I recently made these two recipes, and they were so delicious, that I thought they were worth sharing with you. Let me first tell you that there were no leftovers after we ate, and all 3 kids said it was delicious! That’s another reason I am chalking this recipe up to be a double win. Delicious and the kids loved it! I gave myself a big pat on the back after this one. This orange chicken with cauliflower fried rice is also incredibly healthy and packed full of protein and vitamins for you.
It says to use a “wok” which I dont have one, so I just chose one of the largest cast iron pans that I have. It was cramped, but I made it work. Here are some awesome wok options you can get online. Which, if you make a lot of asian inspired meals, would be worth getting one. I also didnt use an entire Tablespoon of Sriracha(because I didn’t want to chance it being too spicy for my kids), so I used about a teaspoon. Also, instead of soy sauce, I always use Bragg liquid aminos that I buy here. They are much healthier for you, it tastes the same and contains ridiculously less sodium than soy sauce!
I used my food processor to blend up the cauliflower chunks and this made it “oh so easy”. If you dont have one, I highly suggest this cuisinart, that I have. I seriously use it every week for meals and use it a lot for my protein bite recipes! (of which, when you sign up on my home page, you’ll automatically receive 10 free delicious recipes of my favorite fat bomb & protein bite recipes)! So be sure and head to my home page and sign up!
Servings: 4 • Size: generous 3/4 cup • Points +: 8 pts • Smart Points: 6
Calories: 288 • Fat: 9 g • Carb: 18 g • Fiber: 0.5 g • Protein: 32.5 g • Sugar: 9 g
Sodium: 463 mg • Cholesterol: 81 mg
For the Orange Sauce:
- 1/3 cup freshly-squeezed orange juice
- 1/4 cup reduced sodium chicken broth
- 2 tbsp soy sauce (Tamari for gluten-free)
- 2 tbsp raw sugar
- 1 tbsp Chinese rice wine
- 1 tbsp sriracha, or more to taste
- 1 tbsp rice vinegar
- 1/4 teaspoon white pepper
- 2 teaspoons corn starch
For the chicken:
- 20 oz skinless, boneless chicken breast, cut into small cubes
- kosher salt, to taste
- 1 1/2 tbsp corn starch
- 1 tbsp sesame oil
- 4 cloves minced garlic
- 1-inch grated ginger
- 1 teaspoon grated orange zest
- 2 tbsp chopped scallions
- 1/2 tsp sesame seeds, for garnish
Mix the orange sauce ingredients and set aside.
Season the chicken lightly with salt and coat evenly with corn starch, set aside.
Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook 2 to 3 minutes on each side until well browned, set aside. Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken.
Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute. Add the orange zest then return the chicken to the pan. Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes. Divide between 4 plates and garnish with the scallion and sesame seeds.
For the Cauliflower “fried rice”
- 1 medium head (about 24 oz) cauliflower, rinsed
- 1 tbsp sesame oil
- 2 egg whites
- 1 large egg
- pinch of salt
- cooking spray
- 1/2 small onion, diced fine
- 1/2 cup frozen peas and carrots
- 2 garlic cloves, minced
- 5 scallions, diced, whites and greens separated
- 3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)
- Remove the core and let the cauliflower dry completely.
- Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
- Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
- Heat a large saute pan or wok over medium heat and spray with oil.
- Add the eggs and cook, turning a few times until set; set aside.
- Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high.
- Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
- Add the egg then remove from heat and mix in scallion greens.
Yield: 4 servings, Serving Size: 1 1/3 cup
- Amount Per Serving:
- Smart Points: 2
- Points +: 3
- Calories: 108
- Total Fat: 3g
- Saturated Fat: g
- Cholesterol: 47mg
- Sodium: 868mg
- Carbohydrates: 14g
- Fiber: 6g
- Sugar: 1g
- Protein: 9g
I hope you guys enjoy it as much as my family did. We will be making this again and again!