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Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice

Delicious healthy orange chicken stir fry with flavorful coconut cauliflower rice. This easy paleo weeknight dinner recipe is packed with veggies, protein, and an incredible sweet & tangy orange sauce. Perfect for meal prep and the best leftovers!

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hour

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Does anyone remember the days of Leeann Chin? During my high school years, my mom often took me there because it was connected to one of our favorite local Minnesotan grocery stores (Lund’s & Byerly’s baby!). We’d get a quick meal to go (my go-to was orange chicken), which frankly wasn’t necessarily too healthy at all because it was fried + then I drenched it in sweet and sour — but still, this girl was obsessed.

In fact, I pretty much lived on quick food because my mom wasn’t home to cook often and I really didn’t pay attention to what I was eating. To be honest, as good as the food tasted at the time, those choices never made me feel good, on the inside, or out.

Fast forward to adulthood where life is vastly different. Now I’m a food blogger, and wellness is my passion. These days, I’m all about healthier takes on my favorite childhood meals and today I’m here to prove that you can still enjoy those nostalgic meals with better-for-you ingredients. This healthy orange chicken stir fry is just one of those meals!

I eat good to feel good and I hope this recipe inspires you to do the same.

I made this homemade orange chicken stir fry healthier by lightly stir frying the chicken in a skillet with red bell pepper, green beans and cashews, and then cooking it in a sweet and tangy fresh orange sauce. You’re going to love it!

orange chicken stir fry ingredients

What’s in this healthy orange chicken stir fry?

Traditional orange chicken recipes call for frying your chicken in lots of oil and then coating it with orange sauce that typically calls for at least 1/2 cup of sugar or orange marmalade. I say, why use that when you can use FRESH orange juice?! Here’s everything you’ll need to make this recipe:

  • Chicken: I like to cut up boneless skinless chicken breast in this recipe.
  • Veggies: we’re stir frying the chicken with onion, garlic, a red bell pepper and fresh green beans. You’ll need some toasted sesame oil (or regular sesame oil) for cooking.
  • Cashews: we’ll also be cooking some cashews right into the stir fry. YUM.
  • For the sauce: the super flavorful orange sauce is made with fresh orange juice and zest, honey, soy sauce, freshly grated ginger, red pepper flakes, and a little cornstarch or arrowroot starch.
  • To garnish: I like to top this stir fry with fresh green onion and some toasted sesame seeds.
  • For serving: we’re serving this delicious meal with my easy cauliflower rice! See below for even more ways to enjoy it.

orange chicken stir fry in a skillet pan

Customize your orange chicken stir fry

This weeknight staple is super easy to customize with what you have on hand. We love switching up the veggies according to what’s seasonal! Here are more ways to make it your own:

  • Swap your veggies. I also love this recipe with broccoli and asparagus, but mushrooms, snow peas, and even brussels sprouts would be great.
  • Go vegetarian. Feel free to swap the chicken for a can of chickpeas or cubed tofu!
  • Keep it gluten free. Ensure that your soy sauce is gluten free or use a sub like tamari or coconut aminos. Same goes for the cornstarch!

orange chicken stir fry in a skillet pan with a wooden spoon

What to serve with this healthy orange chicken stir fry

I love serving this stir fry with my low carb cauliflower rice flavored with coconut oil, fresh lime juice and a bit of cilantro! It’s absolutely delicious. This recipe is so versatile and also delicious with:

Delicious orange chicken stir fry in 30-minutes

  1. Rice the cauliflower. Start by ricing your cauliflower so that you can easily cook it later.
  2. Make the sauce. Next, whisk together all of the sauce ingredients until the cornstarch is dissolved. Set this aside until you’re ready to use it.
  3. Cook the chicken. Add your toasted sesame oil to a large skillet and cook your cubed chicken with a little salt and pepper until fully cooked. Transfer chicken to a bowl and keep the heat in the pan.
  4. Cook the veggies. Add a little more sesame oil to your pan and saute the onion until slightly translucent. Then add the garlic, bell pepper, green beans and cashews and cook for a few minutes. Be sure not to overcook — we want the veggies to still have a little crunch!
  5. Cook the cauliflower rice. While the veggies are cooking you can make the cauliflower rice by cooking it in a separate skillet with a little coconut oil, salt and pepper.
  6. Add the sauce. Pour the orange sauce into the pan with your veggies and stir while the sauce thickens up. Add the chicken back in, reduce the heat to medium low, and let the sauce thicken for a few minutes.
  7. Garnish & serve. Serve immediately with the cauliflower rice or your fav side! I like to garnish with sesame seeds, green onion and cilantro.

healthy orange chicken stir fry in a bowl over cauliflower rice

Storing tips

This easy orange chicken stir fry is perfect for your weekly meal prep! Store any leftovers in an airtight container for up to 3-4 days. Simply reheat in intervals in the microwave.

More 30-minute meals you’ll love

Get all of my 30-minute meals here!

You’re going to love healthy orange chicken, please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe! Enjoy xo!

Healthy Orange Chicken Stir Fry with Coconut Cauliflower Rice

4.97 from 28 votes
orange chicken stir fry in a skillet pan with a wooden spoon
Course Dairy Free, Dinner, Gluten Free, Grain Free, Meal Prep, One Pan
Cuisine American, Asian
Keyword healthy orange chicken stir fry, orange chicken stir fry
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serves 4

Delicious healthy orange chicken stir fry with flavorful coconut cauliflower rice. This easy paleo weeknight dinner recipe is packed with veggies, protein, and an incredible sweet & tangy orange sauce. Perfect for meal prep and the best leftovers!


  • For the cauliflower rice:
  • 1 tablespoon coconut oil
  • 1 head of cauliflower
  • Salt and pepper, to taste
  • For the sauce:
  • 3/4 cup freshly squeezed orange juice
  • 2 tablespoons honey (or agave nectar)
  • 3 tablespoons gluten free soy sauce
  • 1/2 tablespoon freshly grated ginger
  • 1 tablespoon cornstarch or arrowroot starch
  • 1/2 teaspoon red pepper flakes
  • zest from 1 large orange
  • For the stir-fry:
  • 1 1/2 tablespoon toasted sesame oil, divided
  • 1 pound boneless skinless chicken breast, cut into large bite-sized pieces
  • Freshly ground salt and pepper
  • ½ white onion, cut into chunks
  • 3 garlic cloves, minced
  • 1 large red bell pepper, sliced into thin strips
  • 8 ounces fresh green beans, trimmed and cut into 2 inch pieces
  • ½ cup raw cashews
  • To garnish:
  • Green onion, for garnish
  • Toasted sesame seeds, for garnish


  1. First make your cauliflower rice. Remove all greens from cauliflower and break into florets. You can either use a box grater, or a food processor to process the cauliflower into rice. If using a food processor (the easier method), simply add half of cauliflower florets to bowl of the food processor with a blade attachment. Pulse until cauliflower resembles rice. Add in remaining florets and process again until cauliflower becomes rice-like. Transfer to a large, clean dish towel and squeeze all the moisture out of the cauliflower. Set aside in a large bowl until ready to cook.
  2. Next make the sauce: Add the orange juice, honey, soy sauce, ginger, cornstarch/arrowroot starch, red pepper flakes and orange zest to a large bowl; whisk until the cornstarch is dissolved. Set aside for later.
  3. Next preheat a large skillet or pan over medium-high heat and add in 1 tablespoon of the toasted sesame oil. Add in chicken, season with salt and pepper, and cook for 5-6 minutes or until fully cooked and no longer pink. Once chicken is cooked, transfer to a bowl and set aside. Keep the heat in the pan.
  4. Add the other 1/2 tablespoon of sesame oil to the pan (over medium-heat); add in onion and saute until onions become slightly translucent, about 2 minutes. 
  5. Next add in the garlic, bell pepper, green beans and cashews and saute for 4-6 minutes. You want the green beans to still have a little bit of crunch!
  6. While your veggies are cooking, make your cauliflower rice. Add ½ tablespoon coconut oil to a separate large skillet and place over medium heat. Once oil is hot, add in cauliflower rice and cook for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
  7. Pour the orange sauce into the pan. Stir frequently as the sauce will start to thicken up. 
  8. Add in chicken and stir again. Reduce heat to medium low and let the sauce simmer and thicken some more, about 2-3 minutes. 
  9. Serve immediately over your cauliflower rice. Garnish with toasted sesame seeds, green onion and cilantro if desired. Serves 4.

Recipe Notes

To make gluten free: Please ensure that all of your ingredients are gluten free, including the cornstarch and the soy sauce.

To make vegetarian: use 1 can of chickpeas in place of the chicken.

Servings: 4 servings
Serving size: 1 serving (based on 4)
Calories: 391kcal
Fat: 17.8g
Saturated fat: 4.5g
Carbohydrates: 33.4g
Fiber: 4g
Sugar: 16.6g
Protein: 30.3g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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