Let Me Tell You About This Orange Chicken Stir Fry…

Okay, picture this: it’s a chilly Tuesday, I’m already wearing slippers by 5 PM (don’t judge me), and my takeout cravings are about to win. But, for once, my willpower shows up and instead I raid the fridge. This orange chicken stir fry with cauliflower rice? It was born out of pure laziness mixed with a stubborn streak to eat a bit healthier (my jeans were hinting, y’know?). First time I made it, I basically eyeballed half of the ingredients, got the pan too hot, and added WAY more orange zest than any reasonable person should. And you know what? My family wolfed it down. Maybe it was the hint of disaster. Or maybe it’s just genuinely that good. And hey, if I can pull it off after a long day, pretty sure you’ll be just fine, too.

Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe

Why I Keep Making This

Honestly, I reach for this recipe whenever I’ve overdone it on pizza the weekend before. My family loves it because it’s tangy (which, for whatever reason, just makes dinner more fun), and it’s lighter—nobody falls into a food coma after one bowl. My oldest likes to complain about “fake rice” but then proceeds to eat seconds. Sometimes I pile everything into lettuce cups, which just makes me feel extra fancy (even if I’m in sweatpants). Oh, and if you ever get annoyed at how sticky normal orange chicken recipes can be—this one comes out much lighter. Less gluey, if you know what I mean.

Stuff You’ll Need (Plus Some What-I-Use-When-I-Run-Out Ideas)

500g (about 1 lb) chicken breast, chopped into bite-sized bits (thighs work too, or even tofu if you’re feeling virtuous)
1 huge orange (for both juice and zest), but honestly those pre-squeezed orange juices work in a pinch
2 cloves garlic, minced (or that lazy squeeze-tube garlic—I won’t tell your gran)
Thumb-size piece of ginger, grated (I sometimes just use ground because I’m forgetful)
3 tbsp soy sauce (Tamari works, coconut aminos are fine if you’re gluten-free, just don’t skip the salt)
2 tbsp honey (or maple syrup if someone used up the last of the honey on toast)
1 tbsp rice vinegar—but don’t sweat it, white wine vinegar also does the trick
1-2 tsp cornstarch for thickening (or leave it out for a runnier sauce, which is actually pretty good!)
2-3 cups cauliflower rice (pre-riced from the supermarket if time is tight or you can’t be bothered)
1 bell pepper, sliced thin (red looks prettiest, but yellow is fine; sometimes I use snow peas if that’s all I’ve got)
1-2 spring onions, chopped (not essential, just for drama)
Pinch of chili flakes if you like a bit of a kick
Sesame seeds and fresh coriander (optional, but they trick people into thinking you worked hard)

How I Pull This Together (Or at Least Try To)

First up, mix together the orange juice, zest, soy sauce, honey, rice vinegar, and cornstarch (if using). Give it a quick whisk; don’t worry if it’s a little lumpy. The cornstarch sorts itself out later. Set it aside; this is your special “orange magic” sauce.
Heat a big frying pan or wok (nonstick if you have a knack for burning things). A little oil in the pan, then chicken pieces and a pinch of salt. Let them brown on one side before stirring—it’s tempting, but the color is worth the wait.
Once chicken is golden outside (not fully cooked, that’s fine), toss in ginger and garlic. This is the moment everything starts smelling like you know what you’re doing. If it sticks, don’t panic—just lower the heat.
Add the sliced bell pepper (or whatever crunchy veg you’ve got). Give it all a stir. Try not to eat all the chicken bits just yet.
Pour in your orange sauce. When it hits the pan, things will bubble up and look a bit suspicious. That’s the cornstarch doing its thing. Let everything simmer for a couple minutes. This is when I usually sneak a tiny spoonful for “quality control.” Actually, I’ve burned my tongue more than once, so maybe let it cool off for a sec first.
Meanwhile, steam or microwave your cauliflower rice (covered, 3-4 min). Or, if you’re feeling energetic, griddle it in a pan for extra flavor. A pinch of salt goes a long way here. Don’t overcook it—it turns mushy fast.
To serve, pile the cauliflower rice into bowls, spoon over orange chicken, sprinkle those spring onions (and sesame seeds if you feel like it), and done. Wasn’t too bad, right?

My Notes (aka, Learn From My Oopsies)

Don’t be like me: if you try grating zest directly over the bowl, make sure you don’t drop half the orange in too. Not that I’ve ever done that (except I have).
If the sauce looks too thin, give it another minute or two. Or just toss a little more cornstarch dissolved in water. Don’t dump it straight in, it’s a disaster—I learned the hard way.
Leftover sauce is actually amazing on roasted veggies the next day. I once poured it over sad broccoli and it became…well, slightly less sad.

How You Can Mix It Up (I Mean, Why Not?)

Swap chicken for prawns or tofu—you’ll need to adjust cook time, but it’s not rocket science.
I once tried adding pineapple chunks (bit too much sweet for my crowd, but you do you).
Want it spicy? Sriracha, gochujang, or just more chili flakes—I’ve used all three at various desperate times.
Sometimes I throw edamame in. Just because they’re green. No other reason, really.

Tools and What To Do If You Don’t Have Them

Well, a wok is fab for this, but honestly I’ve made it in a regular frying pan and it was grand. If you don’t have a fancy zester for the orange, just use the smallest side of your box grater. Or (this is a bit rough) peel a strip with a veggie peeler and chop it extra fine. Improvise, adapt, survive, right?

How To Store (If You Even Have Leftovers)

So, airtight container in the fridge, up to 2 days. And yes, it does reheat well in the microwave; just don’t nuke it to oblivion or stuff gets rubbery. I think it honestly tastes even better the next day, maybe because cauliflower rice soaks up the orange flavor. Although, in my house, it disappears by lunch the next day. There’s always a suspect amount missing…

How I Like To Serve This (And Maybe You Will, Too)

We pile it into big bowls, top with a squeeze of extra orange and some coriander. Once, for a party, I put out all the toppings—sliced chilies, lime wedges, sesame seeds—and let everyone go mad. My sister always asks for extra sauce, which means doubling the liquid part if she’s coming over. Traditions are weird, aren’t they?

The “Don’t Be Me” Pro Tips

I once rushed the orange zest and ended up grating part of my knuckle. Don’t do that; take your time. Oh, and if you dump all the honey in before tasting, you might end up with a sauce that tastes like dessert. Add a little at a time, seriously. Once, thinking I was being clever, I added cornstarch dry—immediately regretted that. Always mix it with a little cold water first.

FAQ (Yes, People Actually Ask Me This Stuff…)

Can I use bottled orange juice? Yep! I’ve done it myself when fresh oranges are nowhere to be found. Just add a bit more zest for zing.
Is cauliflower rice really as good as… actual rice? Well, maybe not. But it’s lighter, faster, and if you drown it in sauce, no one really complains. Except my cousin Tom, but he complains about everything.
I only have coconut aminos; is that all right? Absolutely! Just taste as you go; it’s a bit sweeter than soy sauce, but I’ve used it in a pinch and it was fine (maybe even better, but don’t tell my mum).
How do I keep the chicken from drying out? Ah, the eternal struggle. Don’t overcook; take it off the heat as soon as it’s done. And next time, try using thighs—they forgive you for being distracted!
Can I double this recipe? For sure, just grab a bigger pan or split into two batches. Although the last time I tried, I definitely spilled sauce everywhere, so clear some space first!

Oh, and by the way, if you’ve read this far, I’m genuinely impressed. Maybe you should just come over for dinner next time. (Kidding. Sort of.)

Healthy Orange Chicken Stir Fry with Cauliflower Rice Recipe